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This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa.
- 1 tablespoon olive oil
- 2 cups chopped onions
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon poppy seed
- 1 teaspoon mustard seeds
- 1 tablespoon ground coriander
- 1⁄4 teaspoon ground cloves
- 1 large russet potato, peeled and cut into 1/2-inch cubes
- 1 teaspoon salt
- 1⁄2 cauliflower head, cut into bite-size florets
- 1 large sweet potato, peeled, and cut into 1/2-inch cubes
- 3 cups thinly-sliced collard greens
- 1⁄4 cup raisins
- 1 tablespoon apple cider vinegar
- salt & freshly ground black pepper, to taste
- In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
- Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
- Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
- Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
- Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.