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BRENDA MARQUEZ
African vegetable stew
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Ingredients
Directions
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Heat 4 tablespoons of oil and fry the aubergine cubes in a few portions brown. Always remove from the pan and drain on kitchen paper.
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Add the rest of the oil and fry the onion for about 5 minutes at a low setting. Add the garlic and spices and fruit for another minute.
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Scoop the potato and carrot cubes through and pour in the stock. Leave to simmer for about 10 minutes with the lid on the pan.
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Add the zucchini, pointed cabbage and eggplant and stir well. Cook for another 10 minutes. Tasty with flat bread or nut rice.
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180 minMain dishonion, garlic, beef rib, traditional olive oil, dried oregano, paprika, ground cumin, sambal oelek, strong coffee, peeled canned tomatoes, Red pepper, canned corn, kidney beans in pot, dark chocolate,chili con carne with stew, coffee and chocolate -
45 minMain dishsmoked bacon, traditional olive oil, winter carrot, garlic, celery, onion, chicken broth tablet, tomato cubes, water, conchigliette (pasta), fine frozen garden peas, fresh flat parsley, lima canned beans,lenteminestrone -
165 minMain dishhoisin sauce, five spice powder, light soy sauce, dry sherry, sugar, shoulder chops,five-spice chops -
30 minMain dishveal schnitzel, pork schnitzel, flour, protein, cornflakes, extra mature cheese, paprika, liquid baking product,schnitzel breaded with cheesecornflakes
Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs9% DV27g
Fiber0% DV0g
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