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