African Stew
Nothing is better than a hearty stew during these cold winter months. I once made this stew for a cooking contest and won 2nd place. When I first tried this recipe, the unique flavor combinations seemed weird to me, but they blend well leaving a rich flavor combination. The fusion of sweet with a bit of spice really bring this stew alive. It’s hearty enough for a meal, leaving big appetites satisfied. Even better with a loaf of crusty French Bread. This recipe can be modified for Paleo by deleting the Macaroni or for Vegetarian’s, eliminate the meat. Most kinds of pasta are suitable, I used an egg noodle as shown in the picture.
Ingredients
1 Tablespoon Olive Oil or Avocado Oil
1 pound Italian Sausage (can be hot or mild)
4 Cups Chicken Broth
1 28 ounce can Whole Tomatoes, diced include liquid
1 Cup Onion, chopped
2 cloves of Garlic minced
½ Cup Celery, chopped
1 Cup Sweet Potato, cubed
1 small Zuchini sliced ¼ inch
1 15-ounce can Garbanzo Beans, rinsed, drained
½ cup uncooked dried elbow macaroni
½ teaspoon dried Thyme Leaves
½ teaspoon Cumin
1/8 teaspoon Cinnamon
1/8 teaspoon ground Red Pepper
1 Bay Leaf
1 teaspoon Tumeric
¼ C fresh Parsley, chopped
1 teaspoon salt (can omit since chicken broth is salty)
Bringing it all Together
Sauté sausage, onion, celery and sweet potato until onions are translucent. Then add garlic (it will burn and taste bitter if you add it too early). Add zucchini and all ingredients except for the macaroni and parsley. Cook for 10-15 minutes, then add macaroni and cook until the pasta is al dente. Add parsley last and serve right away.
Modifications can include omitting the meat for a vegetarian option, eliminating the macaroni for a paleo option. You can also use water instead of broth, but the broth gives it a richer flavor. Enjoy!
