Banana and Yam Stew

Two summers ago I had the amazing opportunity to go on a wildlife-viewing safari in Tanzania with my mom. Going to Africa to see the animals was one of her lifelong dreams, so it was a pretty unforgettable experience for her as well as for me. We saw some incredible things and I got the chance to take some great photos.

While we were there, we also had a great time talking to our guide during the long car rides between the Tanzanian national parks. He and all the other guides we met were so nice and always willing to tell us about everything we wanted to know, from Swahili words to Tanzanian history lessons to tidbits on Maasai culture.

While we were in the central Serengeti we spent a couple nights at a private camp where we could hear the wildlife moving about outside our tent. The last night at the camp, we asked the guides to cook us a traditional Tanzanian meal. They made a huge feast for us, but the thing I remember best was a coconut milk-based stew with yams and green bananas and all sorts of spices.

This recipe, from one of my favorite vegetarian cookbooks, is really similar to that stew. I don't know if it's exactly the same, but it's really good and brings back great memories.

Banana and Yam Stew
From Linda McCartney on Tour

• 2 tablespoons vegetable or peanut oil, divided
• 2 pounds yams or sweet potatoes, peeled and cubed
• 1 jalapeno, seeded and minced
• 1 tablespoon fresh cilantro, chopped
• 1 medium red onion, chopped
• 1 large tomato, chopped roughly
• 1 large carrot, diced
• 2 cloves garlic, minced
• 1 teaspoon each ground cloves, cumin, and turmeric
• Salt and pepper
• 1 1/4 cups coconut milk
• 1 quart vegetable stock, plus another cup of water if you prefer
• 2 bay leaves
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 green bananas, sliced

Heat 1 tablespoon of the oil in a large stock pot over medium-high heat. Add the yams or sweet potatoes and cook until slightly browned, 5 to 10 minutes. Remove to a plate or bowl. In the same pot, heat the other tablespoon of oil over medium heat and add the jalapeno, cilantro, onion, tomato, carrot, garlic, and spices. Cook, stirring, about 3 minutes. Add the coconut milk and stock and bring to a boil. Add the bay leaves and lower the heat to a simmer. Stir in the cornstarch mixture. Add the bananas and yams/sweet potatoes. Cover and simmer gently for 30 minutes. Remove the bay leaves before serving.

Serves 4-6.

Tunisian Vegetable Stew

File this recipe under "makes your house smell like a Berber spice market." Tantalizing, no? This dish is a lovely Tunisian vegetable stew from one of my favorite cookbooks. I've made it a few times myself and have even coerced my Mom into preparing it at home during one of my visits.

Tunisian cuisine is an exotic blend of Mediterrean and desert ingredients. According to good ol' Wikipedia, lots of cultures have had an influence on its food: from Phoenicians, Arabs, and Turks to the French and the aforementioned Berbers. When you add all those together, you get tasty concoctions seasoned with coriander, cinnamon, hot peppers, and citrus. Of course, they're best served with a side of couscous, the national dish of Tunisia.

Tunisian Vegetable Stew

From  Moosewood Restaurant Cooks at Home

• 1 medium onion, thinly sliced
• 2 tablespoons olive oil
• 3 cups thinly sliced cabbage
• Salt to taste
• 1 green bell pepper, cut into thin strips
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• Cayenne pepper to taste
• One 28-ounce can diced tomatoes, undrained
• One 15-ounce can chickpeas, drained and rinsed
• 1/3 cup currants or raisins (I had both, so I used a combination)
• 1 tablespoon fresh lemon juice
• Feta cheese
• Cooked couscous (I used whole wheat)

In a large skillet, saute the onions in the olive oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to saute for at least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and saute for another minute or so. Stir in the tomatoes, chickpeas, and currents and/or raisins, and simmer, covered, about 15 minutes, until the vegetables are just tender. Add the lemon juice. Serve on couscous topped with feta.