Dikgobe with a Southwestern Twist

Ingredients

In the original African Dikgobe, the dish typically consists of vegetables, legumes, and spices cooked together to create a flavorful stew. However, in this adapted Southwestern American version, we incorporate Tex-Mex flavors by adding spices like cumin, chili powder, and smoked paprika. We also include ingredients commonly found in Southwestern cuisine, such as corn and black beans, to give the dish a unique twist. We alse have the original recipe for Dikgobe, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 teaspoon (5g) cumin 1 teaspoon (5g) cumin
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 1 cup (200g) corn kernels 1 cup (200g) corn kernels
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 9g
• Fiber: 9g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion, minced garlic, and diced bell peppers to the pot. Sauté until the vegetables are softened.
3. 3.
   Stir in the minced jalapeno pepper, cumin, chili powder, and smoked paprika. Cook for an additional 2 minutes to toast the spices.
4. 4.
   Add the diced tomatoes, corn kernels, cooked black beans, and vegetable broth to the pot. Bring to a boil.
5. 5.
   Reduce the heat to low and simmer the stew for 20-25 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Spicy Tex-Mex Dikgobe hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Corn — If fresh corn is not available, you can use frozen corn kernels instead. Thaw them before adding to the dish.
• Black beans — If you don't have cooked black beans, you can use canned black beans. Rinse them thoroughly before adding to the stew to remove excess sodium.

Tips & Tricks

• For an extra kick of heat, you can add a dash of hot sauce or sprinkle some crushed red pepper flakes before serving.
• Serve the Spicy Tex-Mex Dikgobe with a side of warm tortillas or cornbread for a complete meal.
• Feel free to customize the recipe by adding your favorite vegetables or adjusting the spice levels to suit your taste.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• This dish pairs well with a dollop of sour cream or a squeeze of lime juice for added freshness.

Serving advice

Serve the Spicy Tex-Mex Dikgobe in bowls, garnished with fresh cilantro. Accompany it with warm tortillas or cornbread for a satisfying meal.

Presentation advice

To make the dish visually appealing, sprinkle some chopped fresh cilantro on top of the stew. The vibrant colors of the bell peppers and the contrasting black beans will make the dish look enticing.