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.

Ingredients

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)

Method:

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.

From the Animal Kingdom Lodge at Disney.

Japanese-Syle Fish Stew

Sonetimes, I get really tired of the same thing all the time, so I change things up. Sometimes, I come out with something different then I thought I'd have. This was supposed to be braised veggies, but I put too much liquid in, and it wound up being stew. Oh well.

The basic recipe comes from Maki over on Just Hungry:

Potatoes stewed with fried tofu and green beans

I did it this way:

Sautee an onion in a mix of olive oil and a teeny bit, less than a teaspoon of sesame oil, then trow in the potatoes, and sautee them a bit. The recipe calls for fresh greenbeans, which I didn't have, so I used leftover roasted asparagus that was in the freezer and some stirfry-intended brocoli. I should have added them in closer to the end, though; as you can see, the asparagus kind of melted. Tasted fine, but left it sort of... unpretty.

Then top with the water, which I topped too high, and throw in two tablespoons of sake (we always seem to have sake, even though none of us drink it), 3tbsp soy sauce (I added extra, because I like it), 2 tbsp maple syrup and some pepper. Boil it until the potatoes are starting to get edible.

Then I added the fish, which was already fillet-ed and frozen (you can get it packaged like that, and that's awesome), dropping it in whole and cooking is about half way, and mixed in some red miso for extra measure. Continue cooking until the fish is done, leaving the lid off so it'll evaporate some and thicken up, and then nom nom!

It tasted pretty authentic to what I remember Japanese cooking tasting, and I didn't change the recipe too much from Maki's, so I'm assuming it's pretty close. And it was delish. The leftovers were good cold for about two days (after that, the potatoes melted and the fishiness got overwhelming). Definitely a keeper.

Variation on Mom's Stew

My mom makes a great slivered beef stew. It's on old recipe from the cookbook her mom gave her when she married my dad, and it was old then, so I'm guessing it's a 50s housewife sort of recipe. I was craving it last night, but all we had was chicken, so I used that.

Slice the chicken into narrow strips*. Dredge about half of them in flour.

Brown them in olive oil or butter in the soup pot so all the flavor stays in one place; remove them to clear way for the veggies. They don't have to be cooked through because they'll finish in the soup, but make sure they're browned. The flour will come off, and that's fine; it helps to thicken the soup into a stew later.

Add a little more oil and cook the onions (one or two, roughly chopped) while you chop the veggies: three or four potatoes; two carrots or a handful of baby carrots; a handful of broccoli; a green pepper; a handful of fresh mushrooms.**

Throw all the veggies in when the onions have started to caramelize. Throw the chicken and their juices back in.

Add chicken broth. I used more of the leftover broth from last week, about 20 oz, and topped it off with water-- the pot should be about three quarters full, a goodly portion of stew. Add in a few bay leaves (I usually do one for each person eating it) and more salt and pepper.

Boil it for 20 to 30 minutes, or until the hard veggies are all soft enough that you need a spoon to eat them. If it doesn't thicken up on it's own, make a slurry of flour and cornstarch and the hot broth, and make sure it's smooth before you add it back to the pot so it doesn't make a clumpy stew. Cook a bit longer to give it a chance to thicken, then serve with biscuits.

What're the chances of me not using garlic? I know, it's crazy, but my mom was never much of a garlic-cooker, being nowhere near Italian, and this is her recipe, so no garlic. It makes a savory, lovely stew that's good for several days.



* This would also be good with bone-in chicken or turkey. Just cook them longer.
** Peas would be good here. Maybe beans. Really, just use whatever veggies you have. It's a fall and winter recipe, so it does best with sturdy, stewable veggies-- tubers, roots, cabbage, broccolis, that sort of thing-- but any will do. If you use a lot of softer ones, cook for less time, or pre-cook the hard ones a bit before adding so the soft ones dont' become mush.