Volume 52 Issue 1 - January 2014 : Others

Ingredients

100g black eyed beans

20g finely chopped onions

1 garlic Clove, crushed

10g red pepper

10g yellow pepper

25g Sliced Button Mushrooms

10g Tomato puree

Pinch parsley

350ml water or vegetable stock

Bouquet garni  (Bunch of fresh herbs)

4 small turned boiled potatoes

Pinch of salt

100g cooked Sorghum rice (Mosutlhane)

 

Method

Soak beans overnight in cold water.

Drain and place into a sauce pan then bring to boil and simmer until tender

Heat 350ml of  water or vegetable stork in a sauce pan, sauté onion and garlic for 2-3 minutes

Add peppers, seeds removed and cut in cubes, Add mushrooms, simmer for 2 minutes.

Add tomato puree, remaining water or vegetable stork and Bouquet Garni. Bring to boil and simmer until pepper and mushrooms are cooked.

Remove Bouquet Garni, add drained cooked black-eyed beans, season with salt and stir until the stew is completely mixed.

Garnish with potatoes and chopped parsley and serve.

 

COURTESY OF ONETIME CHEF

RECIPES by: CHEF Redeemer Mushawatu

PHOTOGRAPHY: OGOPOLENG KGOMOETHATA

SPECIAL THANKS TO BOTSWANA AGRICULTURAL MARKETING BOARD (BAMB) ENDS

Buy Online Now!