East African Pumpkin Stew Recipes

WEST AFRICAN PEANUT STEW

Steps:

• Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
• Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

MIYAN TAUSHE RECIPE

Steps:

• Slice both onion and 2 scotch bonnet peppers, and set aside.
• On low- medium heat in a large stock pot, braise the goat meat with the sliced onions, scotch bonnet peppers, 1 tsp bullion and 1 tsp salt for 30 minutes or until the meat is tender.
• While the meat is braising, blend the tomatoes, bell pepper, 1 onion, and two scotch bonnet peppers. Place the blended tomato mix in a pot and cook on medium heat until the sauce reduces down to a thick paste. You might need to reduce the heat to prevent the tomato paste from burning.
• Once the meat is tender and done braising, add in the pumpkin chunks and 2 cups of water into the pot with the braised meat. The water should just cover the pumpkin chunks and meat. At this stage, adjust the seasoning of the broth and water that the pumpkins. Cover and boil for 15 minutes or until the pumpkin is tender.
• While the pumpkin are cooking, grind the peanuts in a blender, food processor with a mortar an pestle until it forms a rough paste, and set aside.
• Once the pumpkins are tender, use the back of a spoon to smash the pumpkin chunks, add in the crushed peanuts, tomato paste, cray fish, and bullion and stir the stew. Cover and cook for 5 minutes on low- medium heat.
• After the stew has cooked for 5 minutes, add in the palm oil, chopped spinach and chopped sorrel, and cook the stew covered for 10 minutes on low heat.
• After 10 minutes, taste the stew for seasoning and adjust the salt if necessary. Turn the heat off and allow the stew to sit for 5 minutes, then serve hot

EAST AFRICAN CHICKEN AND LENTIL STEW

Steps:

• Mix all ingredients in medium bowl until well blended.
• Store in tightly covered jar in cool, dry place up to 1 month.
• Season chicken with 1 tablespoon of the Berbere Seasoning Blend.
• Heat 1 tablespoon of the oil in large skillet on medium-high heat.
• Add chicken in batches; brown on both sides.
• Remove from pan; set aside.
• Reduce heat to medium.
• Add remaining 3 tablespoons oil to skillet.
• Add onions; cook 10 minutes or until browned and softened, stirring occasionally.
• Return chicken and juices to skillet.
• Add lentils, roasted bell pepper, tomatoes, basil, cardamom, sea salt and remaining 3 tablespoons Berbere Seasoning Blend.
• Add sweet potato and water.
• Stir and bring to a simmer; cover and simmer 40 to 50 minutes or until chicken is cooked through and sweet potato is tender.
• Remove cover during last 10 minutes of cooking.
• Meanwhile, preheat oven to 325°F.
• Place naan on baking pan.
• Bake 15 to 20 minutes or until very crisp.
• Cool then crumble into small pieces.
• Spoon sauce over chicken to serve.
• Sprinkle with crumbled naan, mint and egg, if desired.
• Squeeze lemon wedge over top.
• Serve with additional naan, if desired.

BEEF AND PUMPKIN STEW

Steps:

• 1.) Heat the Butter in a large pot - saute the Onion until soft - remove the Onion and keep aside 2.) Dust the Beef cubes with the seasoned Flour - brown in the same pot as was used for the Onion 3.) Return the Onion to the pot and add the Pumpkin, Potato cubes, Tomatoes, Sugar, Stock, Wine and Thyme - bring to the boil then reduce heat and simmer 25 - 30 minutes or until the vegetables are cooked - add a little water if needed halfway through cooking

AFRICAN TOMATO PUMPKIN STEW

Steps:

• 1. In 5-quart Dutch oven or saucepan, heat 1 1/2 tablespoons of the oil over medium heat. Add onions to oil; cook 10 minutes, stirring occasionally, until golden brown. Add all spices; stir until onions are well coated. Cook about 3 minutes, stirring frequently, until glazed and deep golden brown. Stir in pumpkin or squash; coat well with seasoned mixture. Stir in broth, tomatoes and chickpeas. Heat soup to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender.
• 2. Meanwhile, in 8-inch skillet, heat remaining 1/2 tablespoon oil over medium-high heat; add okra to oil. Cook 3 to 5 minutes, stirring frequently, until tender and edges are golden brown; stir into stew just before serving.
• 3. Divide stew evenly among 4 bowls. For each serving, top stew with 2 tablespoons chopped cilantro and generous spoonful of pumpkin seeds.

PUMPKIN STEW WITH CHICKPEAS RECIPE

Steps:

• To begin making Pumpkin Stew With Chickpeas Recipe, prep all the ingredients and keep them ready. Soak the chickpeas overnight or for at least 8 hours. Pressure cook the chickpeas along with a little salt and cook until soft for about 30 minutes.
• This will yield about 2-1/2 cups of cooked chickpeas.
• Heat olive oil in a pan over medium heat; Add onions, ginger and garlic and saute until the onions become tender and translucent.
• Once the onions have softened, add in the carrot and pumpkin, sprinkle salt to taste and a little water, cover and cook till the carrots and pumpkins are cooked until firm. Take care to ensure it does not become too mushy.
• Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes and stir it into the vegetables.
• Add the tomato puree and brink the Pumpkin Stew With Chickpeas to a brisk boil. Add a little water if required to adjust the consistency of the stew accordingly. Check the salt and seasonings and adjust according to taste.
• After the brisk boil for a couple of minutes, stir in the black raisins to the Pumpkin Stew With Chickpeas and turn off the heat.
• Transfer the Pumpkin Stew With Chickpeas Recipe to a serving bowl and serve hot.
• Serve Pumpkin Stew With Chickpeas Recipe With Israeli Couscous and a Greek Style Beans Stir Fry for a delicious continental dinner with friends and family.

EAST AFRICAN CHICKEN AND LENTIL STEW

Steps:

• Season chicken with 1 tablespoon of the Berbere Seasoning Blend. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken in batches; brown on both sides. Remove from pan; set aside.
• Reduce heat to medium. Add remaining 3 tablespoons oil to skillet. Add onions; cook 10 minutes or until browned and softened, stirring occasionally. Return chicken and juices to skillet. Add lentils, roasted bell pepper, tomatoes, basil, cardamom, sea salt and remaining 3 tablespoons Berbere Seasoning Blend. Add sweet potato and water. Stir and bring to a simmer; cover and simmer 40 to 50 minutes or until chicken is cooked through and sweet potato is tender. Remove cover during last 10 minutes of cooking.
• Meanwhile, preheat oven to 325°F. Place naan on baking pan. Bake 15 to 20 minutes or until very crisp. Cool then crumble into small pieces.
• Spoon sauce over chicken to serve. Sprinkle with crumbled naan, mint and egg, if desired. Squeeze lemon wedge over top. Serve with additional naan, if desired.

PUMPKIN STEW

Steps:

• In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

AFRICAN BEEF STEW

Steps:

• Heat 2 tbsp oil in a large pot or pan.
• Put beef pieces in a pot or pan, but don't overcrowd it.
• Sear beef from each side until browned, about 10-15 minutes. Remove the meat from the pot*
• Blend raw tomatoes in a blender or food processor.
• Heat leftover oil in the large pot.
• Add all spices and stir until fragrant.
• Add canned tomatoes. Crush with the back of the spoon.
• Add blended tomatoes.
• Simmer on low for 30 minutes, until tomato sauce has thickened.
• Add bouillon cube in the pot.
• Add water and bring to the boil.
• Add beef pieces back in the pot.
• Simmer for 40 minutes until desired consistency.

EAST AFRICAN PUMPKIN STEW

Steps:

• 1. Skim the cream off the top of your can of coconut milk. Saute onions and chilies in 2 T. of the coconut cream until onions are translucent. 2. Pour in remaining coconut milk and salt. Add pumpkin cubes and simmer until pumpkin/squash is just about done. 3. Stir in the chopped greens and simmer until pumpkin is tender. 4. Put 1/2 c. couscous at the bottom of each individual serving bowl. Scoop the stew on top.