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African Vegetable Stew #6

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  • 2 tb Olive Oil
  • 1 lg Onion; Chopped
  • 1 Clove Garlic; Peeled & Minced
  • 1 bn Swiss Chard; Chopped & Separate White Parts from Green
  • 1 cn Garbanzo Beans or Chick-peas
  • 1/2 c Raisins
  • 2 Yams; Peeled & Thickly Sliced
  • 1 cn (10-oz) Whole Tomatoes
  • Salt and Pepper to Taste
  • 1/2 c Raw Rice
  • Tabasco Sauce to Taste


No one knows the exact point of origin for this fantastic meatless stew. As entire tribes and families from different regions of Africa were forced on a journey to the New World, old recipes with gathered or grown ingredients from respective homelands transformed into new concoctions containing common foods found in the Americas.
Prepare this tasty stew tonight as a much updated version of a traditional African recipe as our salute to Black History Month continues at
In a large cooking pot over medium heat warm oil and saute onion, garlic and white stems of chard until wilted, about 5-minutes. Add chopped greens and continue to saute. Add beans or peas, raisins, yams, tomatoes, salt and pepper. Continue to saute for 3 to 5-minutes. Make a well in the center of the mixture and add rice to the well. Pat rice down with a wooden spoon until moist. Cover and cook until rice is complete, about 25-minutes. Check mixture occasionally and add water 2 Tbs. at a time if rice is dry and starting to stick during cooking. Add Tabasco sauce to taste and serve.
Posted to by The Cook & Kitchen Staff <> on Feb 15, 1998