Farm-to-Table African Vegan Delight

Introduction
Today's recipe is a vibrant celebration of farm-to-table philosophy, focusing on fresh, local ingredients transformed into a mouthwatering dish. This recipe not only highlights the richness of freshly harvested produce but also incorporates traditional African cooking techniques, tailored for a vegan diet. Let's prepare a heartwarming dish that embodies the essence of sustainability and flavor.
Ingredients
- 2 cups fresh kale, chopped
- 1 cup sorghum grains
- 2 large sweet potatoes, peeled and cubed
- 1 red onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the sorghum grains thoroughly and soak for 2-3 hours.
- In a large pot, heat the coconut oil over medium heat.
- Add cumin seeds and wait until they start to pop.
- Add the chopped red onion and garlic, sautéing until they turn golden brown.
- Stir in the coriander, turmeric, and cayenne pepper, cooking for another minute to release the flavors.
- Drain the sorghum grains and add to the pot, stirring to coat with the spices.
- Add the cubed sweet potatoes and pour in the vegetable broth. Bring to a boil.
- Reduce heat to low and simmer, covered, for about 45 minutes or until the sorghum grains and sweet potatoes are tender.
- Add the chopped kale, salt, and pepper, and cook for an additional 10 minutes.
- Serve hot, garnished with fresh cilantro.
Enjoy this delightful farm-to-table creation that brings not just nutrition, but also a piece of African culinary heritage to your table. It's perfect for a cozy dinner or a special occasion that calls for something uniquely delicious and nourishing.
Nia
Nutritionfacts | Calories: 350, Fat: 10g, Carbs: 60g, Protein: 8g |
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Preparation Time | 1 hour 30 minutes |
Allergy Information | Contains garlic and onions |