Baghali Ghatogh with a Central African Twist

Ingredients

In this Central African adaptation, Baghali Ghatogh is transformed into a stew by incorporating local ingredients and spices. The traditional Iranian dish is enriched with the addition of peanuts, plantains, and okra, which lend a distinct flavor profile to the recipe. The result is a fusion of Iranian and Central African cuisines, creating a unique and delicious culinary experience. We alse have the original recipe for Baghali ghatogh, so you can check it out.

• 2 cups (400g) dried lima beans, soaked overnight 2 cups (400g) dried lima beans, soaked overnight
• 1 cup (200g) peanuts, unsalted 1 cup (200g) peanuts, unsalted
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 1 cup (150g) okra, sliced 1 cup (150g) okra, sliced
• 2 teaspoons ground paprika 2 teaspoons ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked lima beans. Set aside.
2. 2.
   In a large pot, heat the palm oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
4. 4.
   Stir in the diced tomatoes and cook until they start to soften.
5. 5.
   Add the soaked lima beans, peanuts, plantains, and sliced okra to the pot. Mix well.
6. 6.
   Sprinkle the ground paprika, cumin, coriander, chili powder, and salt over the ingredients. Stir to coat everything evenly.
7. 7.
   Pour enough water into the pot to cover the ingredients.
8. 8.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the beans are tender and the flavors have melded together.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Serve the Baghali Ghatogh stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lima beans — Make sure to soak the dried lima beans overnight to ensure they cook evenly and become tender.
• Plantains — Choose ripe plantains for a sweeter flavor. If you can't find plantains, you can substitute with ripe bananas, although the taste will be slightly different.
• Okra — To reduce the sliminess of okra, you can blanch it in boiling water for a few minutes before adding it to the stew.

Tips & Tricks

• For a spicier version, add more chili powder or include a chopped chili pepper.
• Serve the stew with a side of cooked rice or flatbread to soak up the delicious flavors.
• If you prefer a smoother consistency, you can blend a portion of the stew before serving.
• Experiment with different Central African spices to customize the flavor profile to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Baghali Ghatogh stew as a main course, accompanied by a generous portion of cooked rice or flatbread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the stew in a deep serving dish, allowing the vibrant colors of the ingredients to shine through. Sprinkle some additional ground paprika and a few whole peanuts on top for an appealing visual touch.