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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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15 minMain dishfried quibbling, sugar snaps, garden peas, creme fraiche, mashed potatoes, fresh chives,quibbling with chive puree and sugar snaps -
80 minMain dishred peppers, flour, butter, Eggs, sauerkraut, creme fraiche, caraway seed, Red onion, olive oil, baking bacon,sauerkraut pie with bacon -
20 minMain dishsomething crumbly potatoes, beef chipolata, traditional olive oil, French mustard, creme fraiche, cut endive, bunch onion, orange pepper,creamy endive stew with sausages -
40 minMain dishfresh carrots and snow peas, chicken fillet à la minute, wok sauce teriyaki, egg noodles, fresh ginger, traditional olive oil, soy-sesame-ginger dressing,noodles with chicken and vegetables from the oven
Nutrition
300Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs9% DV27g
Fiber0% DV0g
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