Senegal Stew with Millet
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Saved in 4 recipe boxes and 2 cookbooks
Saved in 4 recipe boxes and 2 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 2 | tablespoons | vegetable oil | |
| 2 | cups | cabbage | coarsely chopped |
| 1 | cup | onion | chopped |
| 2 | each |
garlic cloves |
minced |
| 1/4 | teaspoon | red pepper flakes | ground |
| 1/2 | teaspoon | curry powder | |
| 1/4 | teaspoon | thyme | * |
| 14 1/2 | ounces | tomatoes | |
| 1 | cup |
vegetable stock |
|
| 2 | tablespoons | peanut butter | smooth |
| 2 | cups | sweet potatoes, or yams | ubed |
| 1 1/2 | cups | rutabaga (swede) | ubed* |
| 1 | cup | carrots | sliced |
| 1 | cup | chickpeas (garbanzo beans) | cooked |
| 2 | cups | millet | cooked |
Directions
In a 3-qt saucepan, heat the oil over medium-high heat.
Add the cabbage,onion,and garlic and cook, stirring until the cabbage is softened.
Stir in the red pepper, curry powder and thyme. Stir in the tomatoes, breaking them up with the back of the spoon.
Add the broth and peanut butter and stir until completely smooth.
Add the potato, rutabaga, carrot and chickpeas.
Bring to a boil, reduce the heat and simmer, uncovered, 35 minutes.
Serve over millet.
First published: 1996-01-27 last updated: 2012-03-31
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