Tag: vegan
Ugali with Coconut Milk Stewed Beans
Ugali with Coconut Milk Stewed Beans
Ugali with coconut milk stewed beans is the national dish of Tanzania. Initially when you hear what it is, it sounds kind of underwhelming. It is everything but that when you taste it. Ugali is made of maize flour and water and is eaten in many African countries. It is simmered as a porridge to a thick mashed potato-like consistency. It starts to firm up in the pot. It is then rolled into a ball, becoming your starch for the dish. The maharage is kidney beans with tomatoes, carrots, and onions, briefly stewed with coconut milk. When you combine the ugali with the maharage, something magical happens. While being so simple, it is unbelievably flavorful. This is on the same addicting level as eating a coconut milk-based curry; the type that you can stop eating. If I were to ever go vegan, this would be a weekly staple in my house.
Servings: 2
Ingredients
Ugali
- 4 cups water
- 2 cups maize flour
Maharage
- 4 tbsp vegetable oil
- 1 medium onion diced
- 2 roma tomatoes diced
- 1 large carrot peeled and cubed
- 1 cup coconut milk
- salt to taste
- 1 can kidney beans drained and rinsed
Instructions
Ugali
- Heat up the water in a pot over high heat. Turn down to medium heat. Stir in half of the maize flour.
- Once bubbling, cover and cook for 4 minutes.
- Take off the heat. Stir in the rest of the maize flour. Break up any lumps.
- Cook for 4 minutes. As it firms up, flip and cook for another 4 minutes. Do this process a total of 3 times
- Form into 2 oval like balls.
Maharage
- Heat up the oil in a pot over medium high heat. Sauté the onions for 5 minutes.
- Add in the tomatoes and cook for 5 more minutes.
- Stir in the carrots and cook for 2 minutes. Season with salt.
- Stir in the beans.
- Pour in the coconut milk and simmer over medium heat for 5 minutes.
Vegetable Madras Curry
Vegetable Madras Curry
When most people think of Indian curry, this is what they are generalizing. Madras curry is a popular South Indian dish consisting of a variety of vegetables in a soupy curry sauce made from madras curry powder, onions, garlic, ginger, and tomatoes. Serve the curry with steamed basmati rice and parathas.
Ingredients
- 1 onion diced
- 2 tbsp vegetable oil
- 3 garlic cloves minced
- 2 tbsp ginger minced
- 4 tbsp madras curry powder
- 4 roma tomatoes diced
- 4 cups vegetable stock
- 1 head cauliflower cut into florets
- 3 medium potatoes peeled and cubed
- 1 bunch spinach chopped
- 1 cup frozen peas
- salt to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes. Add in the garlic and ginger and cook for 2 more minutes.
- Add in the curry powder and cook for 5 minutes.
- Add in the tomatoes and cook for 3 minutes.
- Pour in the stock. Add in the cauliflower and potatoes. Bring to a boil. Reduce the heat to medium low and simmer for 30 minutes.
- Add in the spinach and peas. Cook for 5 minutes. Season with salt to taste.
Plantain and Corn Soup
Plantain and Corn Soup
This is a simple Cameroonian soup with plantains, corn, and tomatoes. The serrano chili gives it a little heat while still remaining balanced in flavors and texture. Many dishes from Cameroon are French influenced from colonialism; this being one of them with the addition of tarragon, which is exclusively used in French cuisine. This soup is ready in 25 minutes, vegan, and gluten-free.
Ingredients
- 2 tbsp olive oil
- 1 white onion diced
- 3 garlic cloves minced
- 2 plantains peeled and cubed
- 1 tomato diced
- 1 can corn drained
- 1 small serrano thinly sliced
- 4 cups water
- 1 maggi bouillon cube
- 1 tsp tarragon
- salt and pepper to taste
- nutmeg freshly grated
Instructions
- Heat up olive oil in a pot over medium high heat. Sauté the onions and garlic for 5 minutes.
- Add in the plantains, tomato, serrano, and corn. Sauté for 5 more minutes.
- Pour in the water, maggi cube, and tarragon.
- Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes.
