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African Vegetable Stew

1 large white onion, chopped
2 garlic cloves, minced
1 Tbsp. olive oil
1 bunch spinach, chopped
2 yams, peeled and sliced
17.5-oz. can garbanzo beans
1/2 cup raisins
28-oz. can Mexican-style chopped tomatoes
Salt and pepper, to taste
Cayenne pepper, to taste
1/2 cup uncooked rice
Tabasco sauce, to taste

• In a sauté pan over medium heat, fry the onion and garlic in the oil until the onion begins to brown. Add the spinach, cooking for a couple of minutes. Add the yams, beans, raisins, tomatoes, salt, and peppers and cook for 2 to 3 minutes.
• Make a well in the center of the mixture for the rice. Add the rice and pat down until wet. Cover and cook for 25 minutes, until the rice is done. Season with the Tabasco sauce.

Makes 4 servings

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