If you always thought sauerkraut at the mention of cabbage, that is about to change. In this recipe, Elsie Kriz of Afrovitalityeats takes you on a beautiful journey to Cameroun where she shares this splendid recipe for making stewed cabbage the West African way. This meal is vegan (the salmon you see is cooked separately) and you can add any accompaniment of your choice.
Cabbage is sliced, blanched and cooked in a groundnut base sauce packed with fresh herbs, bringing out wonderfully awesome West African flavours.
Let’s get right to it.
- 1 medium green cabbage sliced
- 1 medium yellow onion sliced
- 1 medium habanero (a very hot round chili pepper that is usually orange when mature)
- 2 cloves of garlic
- About half inch ginger
- 3 medium tomatoes diced
- Half cup of boiled and peeled groundnuts
- 1 – 2 tablespoons of olive oil
- Salt to taste
Bring 6 quarts (1 quart = 4 cups) of water to boil in a large pot. Add sliced cabbage and cook for 3 – 5 minutes. Remove the cabbage, strain, transfer to a container filled with cold water. Let it cool and drain excess water.
Heat oil and sauté onions in a large skillet (frying pan) for 2 – 3 minutes. Add diced tomatoes and cook for another 5 minutes.
Mix roasted groundnuts, habanero, garlic, ginger, half cup of water and blend until smooth and creamy. Add this into the skillet, stir well and cook for another 5 minutes.
Add some salt to taste, add cooked cabbage, mix well and cook for another 5 – 7 minutes.
Serve with ripe plantain or just as a side.
This one right here is a good source of dietary fibre, protein and healthy fats. I know you would love it. No qualms!
Source: This recipe was obtained from Afrovitalityeats