Bowl of Tanzania Mixed Vegetable Stew
(click to enlarge)

Mixed Vegetable Stew


Tanzania   -   Mchuzi wa Mboga Mchanganyiko
Serves:
Effort:
Sched:
DoAhead:  		 6 w/rice
***
1-3/4 hrs
Yes		 "I never knew vegetables could be so delicious" - actual guest comment. This is a really great dish to serve if you are expecting Vegetarians at your party. See also Do-Ahead.

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-- Vegies
Onions
Garlic
Ginger Root
Tomatoes, ripe
Tomato Sauce (1)
Long Beans (2)
Carrots
Taro Root (3)
Bell Pepper (4)
Greens (5)
Peas, frozen
Cilantro
-- Seasoning
EA Curry Powd (6)  
Chili Powder
Salt
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Oil
Water
Coconut Cream
Water (more)
Lime Juice
-- Serve with
Steamed Rice

The list of vegetables is not gospel, except tomatoes, onions and carrots - otherwise, use what you want to.

Prep   -   (1 hr)
  1. Quarter ONIONS lengthwise and slice thin crosswise.
  2. Crush GARLIC and chop fine. Slice GINGER very thin crosswise. Cut slices into threads and chop fine. Mix.
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop medium.
  4. Mix Tomato Sauce with Tomatoes.
  5. Cut LONG BEANS about 1-1/4 inch long.
  6. Peel CARROTS and cut into 3/8 inch thick drums, or half drums if very large.
  7. Blast BELL PEPPER black with your Kitchen Torch. Brush skin off under running water. Cut into strips about 1/2 inch wide by about 1-1/4 inch long.
  8. Peel TARO and cut into about 1/2 inch cubes.
  9. Remove stems from GREENS and cut into strips a little less than 1/2 inch wide and 1-1/4 inch long. Measure is lightly packed.
  10. Chop CILANTRO medium.
  11. Mix all Seasoning items.
  12. Squeeze LIME JUICE.
Run   -   (45 min)
  1. In a spacious sauté pan (3-1/2 qt) or similar, heat 2 T Oil and fry Onions until starting to color.
  2. Stir in Garlic mix until Garlic is starting to color.
  3. Stir in Seasoning mix for 30 seconds, then stir in Tomato mix. Cook stirring often until Tomatoes are soft.
  4. Stir in Carrots, Taro and Long Beans until well distributed, then stir in 1/2 cup Water and Coconut Cream. Bring to a boil, cover and simmer until Carrots are nearly cooked.
  5. Stir in Bell Peppers and 1 c Water. Bring to a boil and simmer another 5 minutes.
  6. Stir Greens, Cilantro and Peas. Adjust liquid as needed. Bring to a boil, cover and simmer 5 minutes.
  7. Stir in Lime Juice and take off the heat.
  8. Check seasoning and serve hot with plenty of Steamed Jasmine or Basmati Rice.
NOTES:

  1. Tomato Sauce:

      Tomatoes on hand are often deficient in flavor and color, so I add a convenient 8oz can of a very simple tomato sauce, which helps make up for deficient tomatoes. My favorite is Faraon Spanish Style, but other simple sauces will also work.

  2. Long Beans:

      I choose these tropical beans because they hold up better to long cooking than regular Green Beans and have a darker flavor. They taste very like immature Black Eye Pea pods, which might be used in Africa. For details see our Long Beans page.

  3. Taro Root:

      I prefer Taro to potatoes in this dish as it is a tropical plant grown in Africa, the cut pieces hold their shape in cooking and the flavor is compatible with the other vegetables. If using Potatoes, choose White Rose or similar, and avoid Klondike Gold types which quickly turn to mush with long cooking. For details see our Taro / Colocasia page and our Potatoes page.

  4. Bell Pepper:

      Color is up to you. I recommend torching and skinning Peppers for stews that may be reheated, to avoid annoying lose skins.

  5. Greens:

      I prefer White Stemmed Swiss Chard, but Cabbage or Amaranth might be used in Africa. For details see our Amaranth page and Swiss Chard page.

  6. East African Curry Powder:

      You can easily make a very tasty Curry Powder by our recipe East African Curry Powder. You could also use a Madras style powder (Ship or Sun brand), but I recommend the above mix in this recipe.

  7. Chili Powder:

      What hotness Chili Powder you use and how much is up to your own best judgement. I use 1/2 t Indian Khandela which gives it a just noticeable heat. For details see our Chili Powders / Flake page.

  8. Do-Ahead:

      If making this dish ahead, I would hold the Greens, Cilantro and Peas until it is reheated. Add them and give them the specified cooking time, then pour it all into a slow cooker set to "keep warm" for serving. This preserves their color.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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