Frankfurter Couscous
This thick meaty stew, rich with vegetables, grains and legumes, is served throughout Africa. This couscous is made with hominy grits.
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INGREDIENTS
Nutrition- 24
- 12ounces frankfurters, cooked
- 3
- 3
- 2
- 2
- 6
- 6
- 1⁄8teaspoon turmeric
- 1⁄8teaspoon red pepper
- 1cup beef broth
- 4 1⁄2
- 1⁄4teaspoon cinnamon
- 1⁄4teaspoon clove
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DIRECTIONS
- Place chick peas, franks, zucchini, cabbage, carrots, turnips, onion, celery, parsley, turmeric and red pepper in bottom of heavy pan.
- Add beef broth and enough water to barely cover ingredients in pot.
- Combine cooked hominy grits with cinnamon and cloves, and put into the top of a steamer or colander lined with cheesecloth.
- Cover pan and steam 30 minutes or until vegetables are tender and grits have absorbed the various flavors.
- No steam should escape from the pot; to insure this, layers of cheesecloth are sometimes used between the steamer and its cover.
- Serve the grits on a large platter with a mound of vegetables and the frankfurters.
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