Mozambique Vegetable Stew
A friend from Mozambique made this dish for us one night - he never follows a recipe, or makes the same thing twice, but we figured it out together and I wrote it down for Savvy Veg visitors to enjoy. Our Mozambiquan friend is vegan and doesn't believe in overcooking food. So it's quick to make - the secret is to chop the veggies small. If you like your veggies uncrunchy, just cook until it seems right to you - this recipe is highly improvisational! The result is rich, spicy, and excellent over rice or quinoa, or with any bread.
1 large sweet potato or yam, peeled and chopped into bite sized pieces
2 stalks celery, sliced lengthwise and chopped into bits
1 tblsp or to taste minced fresh ginger
1 tblsp or to taste minced fresh jalapeno
3 Tblsp olive oil or to taste
2 - 3 chopped scallions
1/2 bunch chopped cilantro
1 tsp cumin
1 tsp turmeric
asefetida
1/2 - 1 cup tomato sauce
1 head broccoli, stalks peeled, chopped small
2 carrots, peeled and diced
1 cup chopped green beans or peas
14 oz can coconut milk
2 cups kale, stemmed and chopped in small pieces
Salt or soy sauce to taste
1. Heat the olive oil on low in a heavy wide pan while you peel and chop veggies
2. Turn up the heat a bit, saute the celery, asefetida, fresh ginger and jalapeno briefly.
3. Add the yam, stir and cook 5 minutes, lower heat, cover and cook 5 minutes
4. Add the scallions, cilantro, spices, broccoli, carrots and beans
5. Turn up the heat again, stir and cook 5 minutes
6. Add the tomato sauce, stir and cook until hot, cover and simmer 5 minutes
7. Add the coconut milk, stir and cook two minutes, adding water as needed if it seems too thick
8. Add the chopped kale, stir and cook two more minutes
9. At this point, cook a few minutes extra if the veggies seem to need it
10. Add salt, shoyu or braggs liquid aminos to taste
11. Turn off heat and cover