Ingredients with Measurements:
- 1 cup of gari (cassava flakes)
- 2 cups of fresh spinach leaves, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of vegetable broth
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the chopped tomatoes, tomato paste, paprika, cumin, coriander, salt, and black pepper to the pot. Stir well and cook for about 5 minutes.
4. Add the chopped spinach leaves to the pot and stir until they are wilted.
5. Pour in the vegetable broth and bring the stew to a boil.
6. Reduce the heat to low and let the stew simmer for about 10 minutes.
7. Add the gari to the pot and stir well. Cook for another 5 minutes until the gari is soft and the stew is thickened.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 243
Fat: 8g
Carbohydrates: 39g
Protein: 6g
Fiber: 5g
Substitutions for ingredients:
- You can use any leafy greens instead of spinach, such as kale or collard greens.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any cooking oil instead of olive oil.
Variations:
- You can add cooked chicken or beef to the stew for extra protein.
- You can add chopped carrots, bell peppers, or sweet potatoes to the stew for more vegetables.
- You can add a can of chickpeas or black beans to the stew for more fiber.
Tips and tricks:
- Make sure to chop the spinach leaves finely so that they cook evenly.
- You can adjust the amount of gari to make the stew thicker or thinner.
- You can add more or less spices according to your taste preference.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until it is heated through.
Presentation ideas:
- Serve the stew in bowls with a sprinkle of chopped fresh herbs, such as parsley or cilantro.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve the stew with a side of rice or quinoa.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
- A side salad with a vinaigrette dressing.
Troubleshooting advice:
- If the stew is too thick, you can add more broth or water to thin it out.
- If the stew is too thin, you can add more gari to thicken it up.
Food safety advice:
- Make sure to cook the stew until it is heated through to avoid any foodborne illnesses.
Food history:
- Gari is a staple food in West Africa, made from cassava root that has been grated, fermented, and dried.
Flavor profiles:
- The stew has a savory and slightly spicy flavor, with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Region: West African