I love to read blogs to find recipes representing the country we are learning about. Today we did not find a recipe but a description of food in Botswana on a safari from mayasrecipes.wordpress.com
“And what would a post on this site be without talk of food. The food on our safari was delicious. It wasn’t gourmet and it wasn’t gourmet in its presentation. The preparation, however, is what continually amazed me. On a daily basis, our chef Fred created wonderful meals for us with nothing more than a short metal grill set over an open wood fire. We devoured spaghetti bolognese, honey chicken with seasoned rice, beef stew, and even homemade fresh bread. Bread, people, BREAD. Fred made the bread dough while we were out on game drives and then cooked it in a dutch oven by placing it on top of the wood fire coals and placing more coals on top. Who knew?!!!! It was absolutely addictive too. Josh and I really revelled at how Fred was able to make such wonderful meals with such simple means. It really made us think about how we take for granted how simple it is to make a healthy meal without the aid of things like prepared foods, mixes, spice packets, and/or any number of kitchen gadgets. The only things Fred needed were a pot, a skillet, a few spoons and a hot fire. It was truly eye opening.”
My recipe comes from Mothering magazines website called from Peggys Kitchen:
African Quinoa Soup
submitted by MDC Member anathea
This is great topped with some red onions and a big handful of sprouts!
2 tablespoons butter or oil
1 chopped onion
2 garlic cloves, minced
1 fresh jalapeno, minced*or 1 tablespoon canned diced green chilies, or more to taste* (optional)
1 red bell pepper, diced
2 diced celery stalks, with leaves
2 diced zucchini
1 sweet potato, diced
1 t ground cumin
1 t dried oregano
6 cups vegetable stock (or water)
1/2 cup quinoa, rinsed & drained (I like the red quinoa best, it makes it look pretty!)
freshly ground black pepper, to taste
a dash of cayenne pepper *optional
1/2 cup peanut butter, no honey or sugar (almond butter works equally as well if you’re dealing with peanut allergies)
Wear rubber gloves to prepare fresh jalapeno pepper. In a large heavy-bottomed soup pot, melt butter over medium-high heat. When butter is hot and bubbly, add onion, garlic, jalapeno pepper/chiles, bell pepper, celery, zucchini, sweet potato, cumin and oregano. Saute 10 -15 minutes, or until vegetables are softened.
Add stock, quinoa, black pepper and cayenne pepper. Bring to a boil, reduce heat and cover. Simmer until quinoa is cooked and vegetables are tender, about 10 to 15 minutes. Add peanut butter, using a wooden spoon to blend in completely, and simmer another 20 minutes. Taste, and adjust seasonings.
I find that the quinoa really ends up cooking and unfurling in the peanut butter stage, and sometimes I will add more peanut butter for creamyness. When you refrigerate the leftovers and go to reheat, it will be VERY thick & pasty, and you’ll need to add some water to thin it out to your liking.
quinoa Soup Recipes
© 2009 Mothering Magazine