We created this recipe as part of our Rainbow food series – Green and came up with a peanut stew with spinach (Vegan African) recipe, filled with cannellini beans.
On Eating More Vegan African Meals
I have come a long way over the years as I embrace many more plant strong dishes into my regular meal plan. When I look back, I can’t believe how much I have grown. I used to turn my head up at vegetarian dishes. Now, when I fill most of my plate with vegetarian and vegan dishes, I get so happy. As I finish another meal, I can feel that my bosy has been nourished and I won’t feel like I have over eaten. I also feel satisfied even with a minimal portion of actual meat or completely vegan.
We Are Bolder With Spices Now
Spices are an interesting thing. I can truly say I only learned how to use and appreciate spices after I moved to London. In fact remember the very first time the wafts of cumin enlightened my senses and took me to a very happy place. I was mixing vegetables, ready for roasting. As I added the oil and spices then tossed, this magnificent aroma filled the air. In the Hi5 days, (who remembers that?), I took a picture and posted it as a totally orgasmic experience. It was so amazing. Since then I have deepened my knowledge and use of spices, as well as my knowledge of indigenous African spices. So much that I contributed and became a co-author of a book called the Science of Spice. I don’t earn any royalties on it but one day I will publish a book where I will own all the rights.
1 teaspoon ground coriander
A teaspoon cumin seeds
1 teaspoon caraway seeds
A quarter teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon white pepper
A teaspoon turmeric
10 cardamom pods…. yes!
3 tbsp olive oil or ghee
2 cloves of garlic
1 inch ginger
A tablespoon peanut butter
1 can of chopped tomatoes
A teaspoon of palm sugar
One can cannellini beans, drained
400g baby spinach
A handful of roasted peanuts
1. Temper the spices for a few seconds till fragrant then add the onions, garlic, ginger and fry till translucent.
2. Add the peanut butter and fry till melted and mixed in the pan. Add the tomatoes and sugar and cook till tomatoes have broken down and reduced.
3. Add the cannellini beans and spinach and simmer for 10 minutes.
4. Toss in a handful of peanuts, simmer for a couple more minutes, then serve.