AfricanSarah | 18.03.2009 | 17:50:27 | Views: 2179
When I was a child our church held a "missions dinner" in which a very creative visiting missionary asked each family in the church to make a particular dish. The recipe my family received was headed "African." So this is what we have called this recipe ever since. I have no doubt it is a highly westernised approximation of something else entirely, but nevertheless it is a family favourite.
1 can kidney beans and water to cover, or 1 cup of kidney beans soaked in 3 cups of water overnight.
1 chopped onion
1 clove garlic
1 can chopped tomatoes or 3 tbs tomato paste
juice of 1/2 a lemon
1/2 tsp coriander
1/2 tsp cummin (or you could use curry instead)
1/2 grated zucchini (it's zucchini season so I add this to everything)
*Put beans on to boil.
*Fry onion and garlic in a little oil, and add canned tomatoes if using. Fry this until tomatoes become thick.
*Combine all ingredients in the bean pot and simmer until beans are soft and liquid has reduced. This could be 45 minutes if dried beans are used.
*While this is simmering prepare the accompaniments below.
*Serve this on top of rice, (brown is nice) and the following accompaniments which are sprinkled on top of the sauce. Just don't let your eyes be bigger than your stomach, as I have done on many occasions. Just a little of everything is all that is needed.
grated raw carrot
shredded or dessicated coconut
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