African recipe: Black-Eyed Bean Stew With Spicy Pumpkin

[Guest guest]

* Exported from MasterCook *

 

Black-Eyed Bean Stew With Spicy Pumpkin

 

Recipe By : Classic African by Rosamund Grant

Serving Size : 4 Preparation Time :0:00

Categories : African Beans And Pulses

Dairy Restricted

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

225 black-eyed peas -- soaked overnight

1 onion -- chopped

1 pepper -- seeded and chopped

2 garlic cloves -- crushed

1 vegetable stock cube

1 fresh thyme sprig

1 Teaspoon paprika

1/2 Teaspoon mixed spice

2 carrots -- sliced

1 Tablespoon palm oil -- up to 2 tablespoons

700 Grams pumpkin

1 onion

2 Tablespoons butter -- -or-

margarine

2 garlic cloves -- crushed

3 tomatoes -- peeled and chopped

1/2 Teaspoon ground cinnamon

2 Teaspoons curry powder

1 Pinch grated nutmeg

300 Milliliters water

salt -- to taste

hot pepper sauce -- to taste

freshly ground black pepper: to taste

 

1. Bring the beans to the boil, then add the onion, pepper, garlic, stock

cube, thyme, paprika and mixed spice. Simmer for about 45 minutes, or until

the beans are tender. Add salt and a little hot pepper sauce.

 

2. Add the carrots and palm oil and continue cooking for 10-12 minutes until

the carrots are cooked, adding a little more water if necessary. Remove from

the heat and set aside.

 

3. To make the spicy pumpkin, cut the pumpkin into cubes and finely chop the

onion.

 

4. Melt the butter or margarine in a frying pan or saucepan, then add the

pumpkin, onion, garlic, tomatoes, spices and water. Stir well to combine and

simmer until the pumpkin is soft. Season with salt, hot pepper sauce and

black pepper.

 

Serve with cooked black-eyed peas.

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This colorful African stew has a wonderfully spicy flavor that

cheers up a cold winter's day.