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| Moambe Stew | Cuisine: Central Africa |
| Ingredients | |
| Stew Meat | 2-3 pounds cut into large bite-sized pieces |
| Lemon or grapefruit juice | From 1 lemon or 1/2 half grapefruit |
| Salt | To taste |
| Chile pepper or ground cayenne pepper | To taste |
| Palm, peanut or vegetable oil | 2 tablespoons |
| Onion | 2 chopped |
| Ripe tomatoes | 6-8 (or canned tomatoes) |
| Greens | Spinach, collard, kale or similar chopped |
| Moambe or Nyembwe sauce | Can sustitute with canned palm soup base or peanut butter |
| Preparation
Mix together the meat, juice, salt, and hot pepper. Allow to marinate for a half hour or more. Heat the oil in a dutch oven or large pot. Add teh onions and cook for a few minutes. Add the meat and cook until browned. Add the tomatoes and a few cups of water. Reduce heat. Add the palm nut sauce (or canned palm soup base), or peanut butter if desired. Add greens. Cover and simmer until meat is tender, about one hour. |
| Vegetable Stew | Cuisine: Middle Eastern |
| Ingredients | |
| Capsicum | 1 no |
| Zucchini | 2 medium |
| Spinach | 1/2 bunch |
| Celery | 1 stem |
| Carrots | 2 medium |
| Potatoes | 2 medium |
| Chick Peas (kabuli Chana) | 1/2 cup |
| Ginger | 1 inch |
| Mint leaves | few sprigs |
| Vegetable stock or water | 3 cups |
| Cloves | 3-4 no |
| Pepper corns | 8-10 no |
| Cumin powder | 1 tsp |
| Red chili powder | a pinch |
| Salt | to taste |
| Preparation
Wash and cut the capsicum, zucchini and celery into one inch pieces. Wash spinach under running water and chop. Wash, peel and cut the carrot into one inch pieces. Wash, peel and dice the potatoes into one inch pieces. Wash and soak chikpeas in sufficient water overnight. Cook until done and set aside. Peel and slice ginger. Clean, wash and chop the mint leaves. Heat the begetable stock in a saucepan and bring it to a boil. Tie ginger slices, cloves and ppercorns in a muslin cloth and add it to the boiling stock. Add potatoes and carrots. Cover and let them cook until half done. Add boiled chikpeas. Cover and let them cook until the begetables are soft. Mix together the red chili powder and cumin powder with a little water so that no lumps are formed. Add celery stems and the red chili powder mixture to the vegetables and mix well. Add salt. Once the potatoes and carrots are soft, add zucchini, green capsicum, red capsicum, yellow capsicum and stir. Add torn spinach leaves and mix. Remove the bouquet of ginger and gloves. Add finely
chopped mint leaves, stir and serve hot.
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