Floral African Vegan Stew

Introduction
Embrace the delicate and aromatic world of floral-inspired cuisine with this unique, vegan African dish. Infused with edible flowers and traditional spices, this recipe is a celebration of both aesthetics and flavors, making today's meal a truly memorable experience.
Ingredients
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 large sweet potato, peeled and diced
- 1/2 cup dried hibiscus flowers
- 1/4 cup dried rose petals
- 1 tbsp turmeric powder
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
- Edible flowers for garnish (such as pansies or marigolds)
Instructions
- In a large pot, heat a splash of water over medium heat and sauté the onions, garlic, and ginger until translucent.
- Add the cumin seeds and turmeric, cooking for another minute until fragrant.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a low simmer.
- Add the sweet potatoes and dried flowers, cover, and let simmer for 20-25 minutes or until the sweet potatoes are tender.
- Remove from heat, stir in the fresh cilantro, and season with salt and pepper to taste.
- Serve hot, garnished with edible flowers for a touch of elegance.
Enjoy this floral feast that not only pleases the palate but also enchants the senses. Perfect for a special occasion or a beautiful, serene day when you want something unique and uplifting.
Nia
Nutritionfacts | Calories: 250, Fat: 15g, Carbohydrates: 27g, Protein: 4g |
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Preparation Time | 40 minutes |
Allergy Information | Contains coconut |