Sunday, November 18, 2018
As y'all know, I take nothing for granted. Even surmounting in tiny ways my physical challenges.
The pot above is a bit of an achievement for me. I was talking of my spicy African peanut soup to someone last week and I thought to myself: I must pick up the ingredients. Next thought was: I can't stand that long on my legs, the pain will kill me.
Then I thought, what odds, give it the old bash. You need to surmount some of these physical challenges of cooking great stuff from scratch.
I took all that cooking and baking stuff for granted. As we do. Inject some health issue and we can be brought to reality quite quickly.
I tackled the recipe, chopping, peeling, slicing, but slowly. Using multiple cutting boards and resting in between.
And Lard Thunderin', as we say out here, look at the pot! All done. And note: this is a completely vegan recipe.
Now some of you will want the recipe and nothing is formalized and basically doesn't need to be but here goes, just a list, be sure to simmer the veggies lightly in oil first to give that added oomph:
Large can of pumpkin
1 can of coconut milk
Goodly amount of chopped up spinach, stems removed
1 or 2 yams/sweet potatoes depending on size.
1 large purple onion chopped
1 smallish red pepper chopped
1/2 of jar of pure peanut butter
A couple of cloves of chopped garlic
A smattering of finely chopped ginger and chili peppers
2 heaping teaspoons of good quality curry powder or enough to personal taste.
Use up all your saved veggie broth or buy a large container of same or use veggie cubes.
Add water to taste
Peanuts to decorate serving bowl.
Stir well at 30 minute intervals, I use a timer to remind me.
Use immersible blender when cooked to smooth out onions and yams - but not too fine, palatable chunky is good.
I usually simmer it for a few hours.
If you try it let me know or suggest your own modifications, improvements. Or pass on a treasured recipe of your own.
We're all in this together!