Sundaymail Editor
AFRICA, as the most diverse and environmentally challenged continent on the Earth, has much to offer when it comes to recipes.
Like nowhere else on Earth, the food of Africa is deep in flavour and laden with earthy spices. From Morocco in North Africa with its iconic tagine to koeksisters, the sticky-sweet doughnuts from South Africa. Below is the recipe for the vegetable tagine.
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Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 cinnamon quill
1kg pumpkin, peeled, cut into 2.5cm cubes
400g can chopped tomatoes
2 cups (500ml) vegetable stock
175g thin green beans, topped
2 tablespoons chopped mint
2 tablespoons chopped coriander
2 tablespoons honey
Couscous, tossed with drained canned chickpeas and chopped red onion, to serve
Method
1. Heat the olive oil in a large deep frypan over medium heat. Cook the onion for three to four minutes or until softened. Add the crushed garlic and grated ginger to the pan and cook, stirring, for 30 seconds until fragrant. Add the ground cumin, coriander, paprika and cinnamon quill, then stir for a further one minute until fragrant.
2. Add the cubed pumpkin, canned tomatoes and the vegetable stock and stir to combine. Season to taste with sea salt and freshly ground black pepper. Bring to the boil, then reduce the heat to medium-low and simmer the tagine for 12-15 minutes, uncovered, until the pumpkin is tender.
3. Add the green beans and cook for a further five minutes until they are tender and bright green. When ready to serve, stir in the chopped mint, coriander and honey. Serve in bowls with couscous — delicious.com
Online Reporter