A Recipe From Each Continent of the World (2 of 7)

Africa:  African Potato Stew & Ugali – native to Kenya

Stew Ingredients:

  • 2 tablespoons canola oil
  • 2 cups onions, chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh minced ginger
  • 2 teaspoons poppy seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon ground coriander
  • 1/4 teaspoon ground cloves
  • 2 russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups water
  • 1 teaspoon salt (to taste)
  • 2 cups cauliflower cut into bite-size pieces
  • 1 medium sweet potato cut into 1/2-inch cubes
  • 4 cups collard greens, sliced thin
  • 1/4 cup dark raisins
  • 1 tablespoon apple cider vinegar
  • 1/4 cup shelled peas (for garnish)
  • 1/4 teaspoon salt (to taste)
  • 1/8 teaspoon pepper (to taste)

Now What?

  • In a large pot, heat oil over medium heat – a add onions and garlic and cook them for 5 minutes (or until onions become transparent and soften).  Stirr occasionally
  • Add ginger, seeds, coriander and cloves – cook (stirring frequently) for 2 minutes
  • Next add the potatoes and gradually stir in the 4 cups of water.  Then turn the heat up to high
  • Once the mixture comes to a boil, stir in 1 teaspoon of salt and reduce the heat to low.  Simmer the stew (uncovered) for 5 minutes and stir occasionally
  • Stir in the cauliflower, sweet potato, collard greens & raisins and continue to cook for 10 minutes (or until the potatoes & sweet potatoes are tender)
  • Last, season the stew with the vinegar, salt and pepper to taste, and add in more water if the stew is too dry – garnish with peas

Serve hot and Enjoy!

Ugali Ingredients:

  • 4 cups water
  • 3 or 4 cups maize meal (a bit more coarse that American corn meal, however, corn meal will work fine too)

Now What?

  • In large pot, bring your water to a boil
  • Add the maize meal, stirring to prevent lumps
  • Gradually add more maize meal to make a thick mixture (it will resemble grits until it cooks down a bit more)
  • Continue to stir until the maize meal is well cooked and mixture is about the consistency of Play Dough
  • Remove the ball of dough from the pot and place onto a serving plate – the ugali should hold its shape
  • Traditionally, diners pinch off pieces of the ball and use it to “sop up” soups, stews or sauces

One thought on “A Recipe From Each Continent of the World (2 of 7)

  1. This really sounds good…. might get a little messy “sopping up” the soup with the ugali…but we’ll try it!!