African Okra Stew With Rooibos
Source of Recipe
the web
List of Ingredients
6 tea bags of rooibos tea
6 cups hot water
2 tablespoons extra-virgin olive oil
1 medium Spanish onion, diced
14 ounces golf ball-size new potatoes (about 12), cut to a 1/4-inch dice
1 15-ounce can chickpeas, drained and rinsed
1/2 teaspoon crushed red pepper flakes
1 pound fresh okra, cut into 1/2-inch chunks
1 cup frozen corn kernels
1 cup orzo pasta
4 tablespoons creamy all-natural peanut butter
Salt and freshly ground black pepper, to tasteRecipe
In a large pitcher or measuring cup, combine the tea bags and hot water and allow to steep for 5 minutes, or until a dark amber brew is formed. Discard tea bags.
Meanwhile, heat the oil over a medium-high flame in a large stockpot. Add the onions and potatoes and saute, stirring frequently, for 10 minutes, or until onions are translucent and potatoes begin to soften.
Add the chickpeas and red pepper flakes and cook for another 3 minutes, stirring continuously. Add the okra and corn and cook for another 3 minutes.
Add 5 cups of rooibos tea to the stockpot and stir to blend well. Add the orzo and stir again. Reduce heat to medium, cover and let simmer for 15 minutes.
Whisk the peanut butter into the remaining tea. This also can be done in a blender. Add the peanut butter mixture to the stew and stir well to combine. Simmer another 3 minutes. Season with salt and pepper. Serve hot.
Serves four to six.
|
|
member logon
