Potato and Cabbage Stew

Ingredients

In this adaptation of the Italian Minestra di patate e verza, we have incorporated Central African flavors and ingredients to create a unique dish. The original recipe typically includes Italian herbs and spices, which have been replaced with traditional Central African spices such as coriander, ginger, and cayenne pepper. Additionally, we have added some local vegetables and adjusted the cooking techniques to suit the Central African culinary traditions. We alse have the original recipe for Minestra di patate e verza, so you can check it out.

• 4 medium potatoes, peeled and diced (500g) 4 medium potatoes, peeled and diced (500g)
• 1 small cabbage, shredded (400g) 1 small cabbage, shredded (400g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the diced tomatoes and cook for a few minutes until they soften.
4. 4.
   Stir in the ground coriander, ground ginger, and cayenne pepper, and cook for another minute to release the flavors.
5. 5.
   Add the diced potatoes, shredded cabbage, and sliced carrots to the pot. Season with salt and pepper.
6. 6.
   Pour in the vegetable broth and bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the potatoes are tender.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the Potato and Cabbage Stew hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into uniform pieces to ensure even cooking.
• Cabbage — Shred the cabbage finely for a better texture in the stew.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper.
• Serve the stew with a side of crusty bread for a complete meal.
• Feel free to add other vegetables such as bell peppers or green beans for added variety.
• If you prefer a creamier texture, you can mash some of the cooked potatoes before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Potato and Cabbage Stew in deep bowls, accompanied by a slice of crusty bread. Garnish with fresh herbs such as parsley or cilantro for added freshness.

Presentation advice

To enhance the presentation, sprinkle some paprika or chili flakes on top of the stew. Serve it in colorful ceramic bowls to showcase the vibrant colors of the vegetables.