African Potato Stew

READY IN: 35mins
Recipe by Sydney Mike

This recipe, with origins in Kenya & other areas of East Africa, was found in the 1997 cookbook, Vegetarian Planet.

Top Review by Karen Elizabeth

This is an easily prepared and satisfying vegetarian stew. I made the occasional minor change, based on fridge contents and personal preference ... didn't have much spinach so I added in some sliced cabbage, added in a large chopped carrot, omitted the raisins - oh, and I added a tablesp of Cape Malay curry powder, which is quite a gentle curry powder, to complement and accent the spices already used, hope you'll forgive me but I felt that for my taste, I just wanted that slightly hotter bite. Truly, minor changes, and we really did enjoy this very much, serving it with simple white steamed rice. I did halve the recipe since we were only two, and even so, had plenty left for lunch next day. Thanks for sharing, Syd, made for PRMR tag game.

Ingredients Nutrition

Directions

  1. Heat oil in a large pot over medium heat, then add onions & garlic, cooking them for 5 minutes & stirring occasionally, until onions soften.
  2. Add ginger, seeds, ground coriander & cloves, & cook stirring frequently, for 2 minutes.
  3. Add potatoes, stirring well, then stir in the 4 cups of water, before turning the heat up to high.
  4. When mixture comes to a boil, add 1 teaspoon of salt, stir, & reduce the heat to low, simmering the stew, uncovered, for 5 minutes, while stirring occasionally.
  5. Stir in the sauliflower, sweet potato, collard greens & raisins, continuing to cook for 10 minutes or until the potatoes & sweet potatoes are tender.
  6. Season the stew with the vinegar,more salt & the pepper, adding more water if the stew is too dry. Serve hot!

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