Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Dried beans |
4 cups | Boiling water |
1 pounds | Beef stew meat -- cut in 1\" |
\N \N | Cubes |
2 tablespoons | Oil |
1 large | Onion -- chopped coarsely |
2 larges | Potatoes -- pared & cubed |
3 \N | Ribs celery -- cut in 1\" |
\N \N | Slices |
3 mediums | Carrots -- pared & sliced |
1 cup | Corn -- fresh or frozen |
1 teaspoon | Curry powder or Berbere |
1½ teaspoon | Salt |
1 cup | Boiling water |
½ pounds | Brussel sprouts -- fresh or |
\N \N | Frozen |
Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two minutes. Remove from heat and let stand covered for one hour. Brown meat in hot oil; add onion and cook until brown. Add meat and onion mixture and all other ingredients (except Brussel Sprouts) to the beans; add one cup boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes.
see also: Traditional African Cooking by Ola Olaore, published by Foulsham &Co, Ltd. 1990
Chichikov@...
Recipe By : Cookbook of the United Nations c. 1965 From: Favorite Fruitcakes By Moira Hodg File