My life of pasta and broccoli for every meal will never be the same again.
Tonight's adventure took me to Tanzania. My family sponsors a little girl in Tanzania through Compassion, so I was excited to get a glimpse of her culture. One neat fact that I learned was that Tanzania was called United Republic of Tanganyika and Zanzibar after it was first formed. That's a mouthful, isn't it?
Tanzania is well known for being the home of Mount Kilimanjaro and the northern part of the Serengeti. What more could you ask for? Huge mountains, amazing wildlife, and some delicious food. Book the next plane ticket to Dodoma (the capital) for me!
aharagwe, a bean stew; and this creamy spinach dish called mchicha. I was a little leery about all the spinach (I'm normally not much of a fan.), but I scarfed this stuff down. The coconut milk makes the dish thick and creamy. and the peanuts give it a nice crunch. A kick of hot pepper spices it up, a nice addition in my opinion.
1-12 package frozen chopped spinach, thawed
½ onion, finely chopped
2 tbsp hot chili pepper, finely chopped
dash of cayenne pepper powder
¼ cup peanuts, chopped
1 tbsp butter or oil
½ cup coconut milk
salt and pepper, to taste
Heat the oil over medium heat in a large skillet. Add the onion, chili pepper, and peanuts. Cook until the onion is translucent, about 5 minutes. Add the spinach and seasonings, cooking for another 3 minutes. Stir often. Finally, pour in the coconut milk. Bring the mixture to a boil and then reduce to a simmer for another 3 minutes.
The bean stew was a beautiful contrast of yellow from the turmeric and red from the kidney beans. It's a little spicy, be warned, but the coconut milk helps to calm it down. I chose to make mine a little dry, but feel free to leave yours a little soupier by not cooking it quite so long.
1-15 ounce can red kidney beans
1 ½ cups coconut milk
1 clove garlic, finely chopped
1-2 hot chili peppers, finely chopped
1 onion, finely chopped
1 tbsp oil or butter
1 tsp ground turmeric
salt and pepper, to taste
Heat the oil over medium heat in a large skillet. Add the onion, chili pepper, and garlic. Cook until the onion and chili peppers are golden, about 8 minutes. Stir in the seasonings, coconut milk, and beans. Bring to a boil and cook for 5 minutes, stirring often. Reduce the heat to a simmer and cook for another 15 minutes until the stew has reached your desired consistency.
1 ½ cups white cornmeal
3 cups water
dash of salt
Bring the water to a boil in a small pot. Quickly whisk in the cornmeal until there are no more lumps. Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally. Once the ugali has a thick consistency and pulls away from the sides of the pot, form it into a ball with wet hands to serve.