Creamy Chicken Pasta With Tomato Bruschetta
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Contains Nuts, Gluten Free, Vegetarian, Vegan, Coeliacs, Dairy Free
1 teaspoon white Cumin seeds
1 teaspoon Clove buds
150ml Groundnut oil
900g Yams, peeled & cubed
1 teaspoon Habanero chillies
1 tablespoon fresh coriander
1 red onion, chopped
1 tomato, skinned & quartered
1 carrot, diced
2 garlic cloves, chopped
1 teaspoon ground turmeric
300ml coconut milk
1.2 litres vegetable stock
1 tablespoon cornflour, mixed with 2 tablespoons water
6 cashew nuts
2 green bananas, thickly sliced
Sea salt, to taste
Black peppercorns, to taste
Tanzanian Banana & Yam Stew
Dry-roast the white cumin seeds and cloves. Allow to cool & grind.
In a large pan, fry the yam pieces in medium hot oil until golden. Remove the yam pieces and set aside.
Turn the heat down a bit and throw in the finely chopped Habanero Chilli, coriander, onion, tomato, carrot, garlic, turmeric and ground cumin & cloves. Fry for two to three minutes.
Add the coconut milk and stock and bring to the boil. Turn down the heat to a gentle simmer, then stir in the cornflour.
Throw in the bay leaves, fried yams, cashews and banana, season to taste, cover and simmer for 30 minutes.
Allow to rest for 10 minutes then serve.