Shakshuka

Shakshuka

According to Wikipedia, Shakshuka is a dish of eggs poached in a sauce of tomatoes, chilli peppers and onions, often spiced with cumin. It is believed to have a Tunisian origin. The first time I heard about it, was on Ottolenghi’s TV cooking show. Thing is, I remember my grandma used to cook something very similar but without chillies and with some pre-cooked potatoes. Using up all the leftovers we called it ‘Poor Man’s Breakfast’.

It is warming and comforting, ideal for mornings or days when you are not up for a great culinary challenge. We had it with Soda Bread and it was a perfect match.

SHAKSHUKA

Ingredients:

3 tablespoons extra-virgin olive oil

1 large onion, finely chopped

1 large red bell pepper, seeded and thinly sliced

1 medium hot chilli pepper, finely chopped

3 garlic cloves, finely chopped

1 teaspoon ground cumin

1 teaspoon sweet paprika

5 large tomatoes, chopped

4 eggs

Salt & Pepper

Bread to serve

Method:

1. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1-2 minutes; stir in cumin and paprika, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.

2. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Cover skillet with a lid and leave it cooking until eggs are just set, 5 to 7 minutes. Sprinkle with some fresh herbs, feta cheese or serve with hot sauce, if you wish, but definitely with some crusty bread to scoop up delicious sauce.

West African Peanut Butter & Sweet Potato Stoup

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Inspired by a fellow blogger, I finally cooked a long desired West African Soup, however, I chose to call it ‘stoup’, as it was thicker than a soup, thinner then a stew. It is full of rich flavours, has a kick and it is a perfect autumnal dish. The only thing, I didn’t have tomatoes, cabbage or cashew nuts on hand when I made this, so I compensated by increasing the quantities of some other ingredients.  As suggested by Sophie I served it with brown rice and added a chilli flat bread, made by Mark 🙂

WEST AFRICAN PEANUT BUTTER & SWEET POTATO STOUP

Ingredients:

2 onions, chopped

3 garlic cloves, minced

1 teaspoon ground coriander

1 red & 1 orange peppers, diced

2 sweet potatoes, peeled and diced in cubes

scotch bonnet or other preferred chillies to taste

2 bay leaves

3 tablespoons tomato paste

8 tablespoons crunchy peanut butter

1.5 litre water

2-3 tablespoons oil

salt/pepper to taste

 Plus brown rice to serve

Method:

1. Heap up the oil in a large heavy bottom pan, add the onion, garlic, chillies, sauté until golden brown and translucent. Add the bay leaves, coriander, tomato paste, add a few tablespoons of water and continue cooking for about 5 minutes.

2. Then add diced peppers and sweet potatoes, peanut butter, salt and pepper, cover everything with water (or stock, if you prefer), bring it to the boil, then reduce the heat and simmer for about 40 minutes or until sweet potatoes are cooked through and liquid thickened, stir occasionally (otherwise the peanut butter can settle on the bottom of the pan).

3. Taste it, adjust the seasoning and turn off. I cooked this a day before we ate it, like suggested and I absolutely agree, it tastes even better the next day, all the flavours became even more vivid. Serve it with fresh bread, brown rice or bulgur.

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