Saturday, February 12, 2011

recipe: african stew

Last night, while I should have been revising my novel and cretiquing my partners' work, we took time off to make dinner with friends and play some mahjong with the set H brought back from China for us. I can only say that this is one of the most delicious soups I have ever had, and we have firm plans to make it again with different vegetables and different meats to see how it goes. We're thinking orange veggies, like butternut squash, pumpkin, sweet potato, things like that would be good as a blended soup. We're thinking potatoes and carrots. We're thinking beef stew meat, left to cook for several hours, maybe in a crock pot.

We served this in handmade bread bowls (handmade by Publix, but still handmade), and it was perfect.

4 cups water
3 each chicken bouillon cubes
1/3 cup curry paste (or can be dry curry)
2 Tablespoons ground coriander, toasted
2 Tablespoons granulated garlic
4 cups coconut milk
¼ cup sugar
3 Tablespoons soy sauce
2 pounds beef/pork/chicken, large diced
2 cups mixed red and green peppers, diced
2 cups onions, diced
½ cup whole kernel corn, frozen
1 bay leaf
¼ teaspoon cayenne pepper
2 Tablespoons cornstarch (make slurry)
1. In kettle, heat water, chicken bouillon cubes, curry paste, ground coriander, and granulated garlic. Let boil and add in sugar and coconut milk.
2. Add in the soy sauce and the diced meat. Let simmer for 20 minutes.
3. Add vegetables, spices, and cook until tender.
4. Bring to a boil and add cornstarch slurry slowly to the mixture and whisk until thickened.

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