Tunisian Vegetable Stew
3 Tbsp. Olive Oil
2 Large Onions – Cut into Small Wedges
3 Garlic Cloves – Sliced
2-3 Tsp. Harissa
1/2 Tsp. Paprika
1 Tsp. Ground Cumin
1/2 Tsp. Ground Ginger
1 Stick Cinnamon ~ 2.75”
Freshly Ground Black Pepper
1 Orange ~ Zest and Juice
4 Carrots ~ Cut into Matchsticks
1 lb. Okra ~ Cut into 1 inch slices unless small
1 lb. Winter Squash (Hubbard, Butternut, etc.) ~ Cubed
1 lb. Rutabaga or Turnip ~ Cubed
2 15 oz. Cans Diced Tomatoes or Fresh
2 15 oz. Cans Chickpeas ~ Drained
32 oz Vegetable stock
3 Tbsp. Tomato Puree
4 Tbsp. Honey
8 oz. Prunes ~ Halved
2 Tbsp. Fresh Cilantro ~ Chopped
Heat the Oil in a large pot and sauté the Onions over a medium heat until they soften and are beginning to develop color. Add the Garlic, Paprika, Cumin, Ginger, and Cinnamon stick and cook for another 2 minutes stirring constantly. Add the Orange zest and juice, Harissa, Carrots, Okra, Squash, Turnips, Tomatoes, Stock, and tomato puree. Bring to boil, reduce heat and simmer uncovered for 25 minutes. Add Honey,Chickpeas and Prunes. Simmer for additional 15 minutes. Remove Cinnamon stick and add Cilantro. Correct seasoning with Salt and Pepper. Serve with Cous-Cous, Flat breads, and additional Harissa.
West African Chicken and Groundnut Curry
3 lbs. Boneless, skinless chicken ~ cut into 1 1/2 inch wide pieces
1/3 Cup Flour
2-3 Tbsp Ivory Coast Curry Powder
1 Tsp. Sea Salt
1/3 Cup Olive Oil
2 Tbsp. Fresh Ginger ~ Minced
2 Tbsp. Garlic ~ Minced
2 Serrano Chile Peppers, seeded, de-veined, minced (optional)
4 Cups Chicken broth
1/2 Cup Peanut butter (If sugar free add 2 Tbsp. Brown Sugar)
1 Tsp. Ground Coriander Seeds
8 Green Onions ~ Chopped, greens included
1/3 Cup Cilantro ~ Finely chopped
1 Lime cut into wedges
Rinse chicken and pat dry. In a bowl, combine the flour, 2 Tbsp. of Curry Powder, and salt. Add the chicken pieces and shake to coat well. Heat the oil in a large saucepan on medium high heat. Add chicken pieces and cook 5-10 minutes, tossing occasionally to cook chicken evenly. You may have to cook in batches depending on the size of your pan. Add the ginger, garlic, chile pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 2-3 minutes, scraping the pan and stirring to combine everything well. Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Just prior to serving, add the coriander, green onions, and the remaining 1 Tbsp. of Curry Powder. Adjust seasoning.
Serve with fragrant rice and mashed sweet potatoes. Top each serving with fresh cilantro and a squeeze of lime.
There is ample sauce that could use some good bread such as fresh pita or even Naan. You’ll find that the peanut butter really tones down the heat. If you like it warmer just add in the optional Serrano Chiles.
Doro Wat (Ethiopian Chicken with Booda’s Berberé)
Serves 4- 6
Doro Wat is perhaps the best known food from Ethiopia and is often referred to as the Ethiopian national dish. It is traditionally very spicy, but you can adjust the amount of cayenne pepper to your liking.
2 Lbs. Chicken legs and thighs, skinless
Juice of 1 lemon
1 Tsp. Sea Salt
2 Medium Onions, chopped
3 Cloves Garlic, crushed
1 Tbsp. Ginger Root, peeled and chopped
1/4 Cup Oil or butter
2 Tbsp. Paprika
1/2 – 2 Tbsp. Cayenne
2 Tbsp. Booda’s Berberé
3/4 Cup Stock or Water
1/4 Cup Red wine (Optional – Substitute additional stock)
Sea Salt and Freshly Ground Pepper to taste
4 Hard-boiled eggs, peeled (optional)
Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes. While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add water if necessary. Heat the oil, or butter in a large pot over medium flame. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Stir in the Berberé and cook for another 2-3 minutes. Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5-10 minutes. Do not allow the mixture to burn. Pour in the water or stock and wine, cayenne to taste and the chicken pieces. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce-like consistency. Add the whole hard boiled eggs and continue to cook for another 10-15 minutes or until the chicken is cooked through and very tender. Adjust seasoning and serve hot with rice.
Traditionally, the pureed onions are cooked first in a dry pan without any oil. The liquid evaporates and they take on a unique toasted flavor. If you try this method, ensure that your flame is adjusted so as to not burn the onions, and stir constantly. Then add the oil or butter , paprika, and the Berberé and proceed with the recipe.
Sik Sik Wat: Substitute 2 pounds of cubed stewing beef for the chicken. Proceed with the recipe.
Vegetable Wat: Substitute 2 pounds of small zucchini, halved and quartered. Proceed with the recipe, however only cook long enough for the zucchini to be cooked through.
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