Yam & Shrimp Stew
We're making TWO easy recipes.
"African Rice" (Morocco) and "Yam & Shrimp" stew (Kenya).
*Rabat, Morocco version
(1) First, open a box of "Cous-Cous" (it's at supermarket or online in
a box similar to Rice-A-Roni). If you can't find "Cous-Cous" you
can use Rice-A-Roni...but then it won't be African anymore.
(2) As you're making a pan of Cous-Cous (which is really easy/quick)
--also make a pot of White Rice. The amounts should be nearly equal
(let's say 1 cup of each.)
Cous-Cous is done...White Rice is done.
(3) Pour some Olive Oil or Coconut Oil in a LARGE SKILLET. Cut up
some Onions and Bellpepper in the oil as it gets hot.
(4) Combine your Cous-Cous with your White Rice in the skillet.
ALSO combine 1 cup of Shredded Coconut.
So that's Cous-Cous, White Rice & Shredded Coconut. 1 cup each.
(5) As you toss it around softly frying it...add Pineapple, cayenne pepper,
curry, peppercorn and salt. (Generally season it how you like)
(6) For authentic eating--you can wrap it in Crepes (extra thin pancakes)
or Spinach leaves. I never do.
(6) IN NORTH AFRICA, they don't usually put meat...but I sometimes put Shrimp, Chicken or Pork in mine.
East African YAM & SHRIMP STEW (Kenya Version)
*This is VERY easy and delicious, because it
stews in a pot for 7 to 8 hours. All you have to do is
put everything in the POT basically.
(1) FIRST...get a skillet and heat some olive oil in it.
Saute 2 cups of Chopped Onions, 1 minced garlic clove
and a tablespoon of Coconut for about 5 minutes. You
want it cooked down nearly transparent but not overcooked.
--Set 2 cups of Peeled/Deveined SHRIMP in the refrigerator, because
they don't go in until 10 minutes before Stew is done.
(2) GET A BIG SOUP POT---add your ingredients in order:
--The sauted skillet onions/garlic/coconut
--2 cups of Clam Juice
--2 cups of Water
--3 Large peeled Yams *CUBED
--2 regular sized Cans of Cooked Red Beans
--2 Large "LEEKS" (washed good & sliced thin)
--1 Diced Tomato
--1 green & 1 red bellbepper Chopped up nice
--Some grated Fresh Ginger (no skin) *to taste
--Some ground Cumin to taste
--Some ground Tumeric to taste
--1 tablesp. ground Cinnamon
--Some type of Hot Peppers/Chilis that you like.
SIMMER for 7 to 8 hours on LOW fire. This cooks slow, it's
done when vegetables are really tender.
(3) About 10 mintues before the 7 or 8 Hours is up--get
a bowl and scoop out about two spoonfuls of Soup Juice.
You add 5 scoops of Creamy Peanut Butter to the Soup Juice
and whisk that in the bowl real good until its a much softer
(4)--NOW add your 2 Cups of peeled deveined Shrimp to the pot.
(5) Pour the peanut butter mixture into the stew behind the shrimp.
(6)Pour about 1/2 Cup of Crushed Roasted Peanuts on top of that.
(7) About 10 minutes after you've added the Shrimp...your stew is DONE!