My first blog post
For my first guest blog post, I’ve paired the clean and lush Tuvi Tuvi by Barley with a fiery Kenyan-inspired dish: coconut greens stew. I added a side of gari, a West African dish made of cassava flour.
I developed the recipe after a recent trip to Kenya, which you may read about at Emi’s Good Eating.
The stew may be made with any of your favourite greens or mung beans or any combination. For this pairing, I altered my original recipe slightly and added broccoli to the rest of the vegetables.
250-400g kale (or other dark leafy green), stems removed and roughly chopped or 250g mung beans (aka green grams)
- one courgette, roughly chopped
- one small broccoli, roughly chopped
- one red pepper, roughly chopped
- three tomatoes, roughly chopped
- one onion, roughly chopped
- two cloves garlic, crushed
one teaspoon hot chili flakes (less or more, depending on taste) or one (or more) fresh chili, chopped
- one teaspoon vegetable oil
If you will be using mung beans, then cook those thoroughly and set aside. In a large saucepan, heat the oil over medium high heat. Add the onions, chili flakes and asafoetida. Mix well, cover and let the onions sweat until soft (approximately 10 minutes). You will not be using much oil, so add water a tablespoon at a time if you see the onions browning. You don’t want them to burn.
Lower the heat to medium. Add the tomatoes, pepper and garlic, mix and continue to cook until the tomatoes have softened and lost their shape (10-15 minutes). Keep checking and adding a bit of water if the mixture seems to be
Add coconut milk, stir well and simmer for 10 minutes. Add the courgette and kale (or the mung beans), mix well and simmer for an additional 10-15 minutes or until the kale has wilted and the pepper softened. Serve warm, although any leftovers keep very well for a couple of days.
For the side dishes, I prepared coconut rice for my original recipe, but kept it simple this time. I only made gari, which is super easy to prepare. Simply pour an amount into a bowl – I used approximately 100g – and moisten it gradually with spoonfuls of warm water until it is thoroughly moistened, yet still relatively solid. Set aside and it’s done.
A word about the taste: cassava can have a slightly sour taste, almost like sourdough bread. I happen to love cassava and sourdough bread!
Look out for my next guest blog post… it will be something Neapolitan!
If you want to see more, check out Emi’s Good Eating
Find out more about veganism, read The Abolitionist Approach
and “Eat Like You Care”