Ingredients with Measurements:
- 1 cup konkonte powder
- 2 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 cups fresh okra, sliced
- 1 can diced tomatoes (14 oz)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 can black-eyed peas, drained and rinsed (15 oz)
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot, bring the water to a boil. Slowly add the konkonte powder while stirring constantly until it forms a thick dough. Remove from heat and let it cool.
2. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent.
3. Add the sliced okra to the pan and sauté for 5 minutes until it begins to soften.
4. Add the can of diced tomatoes, dried thyme, smoked paprika, salt, and black pepper to the pan. Stir to combine.
5. Add the vegetable broth to the pan and bring to a simmer.
6. Break the konkonte dough into small pieces and add them to the pan. Stir to combine and let it simmer for 10-15 minutes until the konkonte is cooked through.
7. Add the drained and rinsed black-eyed peas to the pan and let it simmer for an additional 5 minutes.
8. Remove from heat and stir in the chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 40g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- Konkonte powder can be substituted with cassava flour or cornmeal.
- Vegetable broth can be substituted with chicken or beef broth.
- Black-eyed peas can be substituted with kidney beans or chickpeas.
Variations:
- Add diced chicken or beef for a meatier version.
- Add chopped bell peppers or carrots for extra vegetables.
- Use fresh tomatoes instead of canned for a fresher taste.
Tips and Tricks:
- Stir the konkonte powder constantly while adding it to the boiling water to avoid lumps.
- If the stew is too thick, add more vegetable broth to thin it out.
- Adjust the seasoning to taste.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in a bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or cilantro.
Pairings:
Serve with white rice or quinoa.
Suggested Side Dishes:
- Steamed vegetables
- Roasted sweet potatoes
- Garlic bread
Troubleshooting Advice:
- If the konkonte dough is too thick, add more water.
- If the stew is too thin, let it simmer for longer until it thickens.
Food Safety Advice:
- Make sure to cook the konkonte dough thoroughly to avoid any raw flour taste.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food History:
Konkonte is a traditional West African dish made from cassava flour. It is often served as a side dish or used as a base for stews and soups.
Flavor Profiles:
This dish has a hearty and earthy flavor with a slight sweetness from the okra.
Serving Suggestions:
Serve hot with a side of white rice or quinoa for a complete meal.
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Region: West African