I learned this first in August 2003, while staying with Kofi and Kwabena in Chicago. I was in Chicago two days ago for the first time in 2.5 years so it is just the right time to bring this back into life. It will the second time I’ve made it this month — the first being the first time ever with tofu (pan-fried midway thru in order to give the tofu, and stew, more texture).
The first recipe that I knew was scratched on the back of an envelope. An envelope that is far away from me right now. So, I searched for recipes coming upon three that caught my eye: My Sister’s Kitchen, Jacques Pepin, and in the NYT. The recipe that I have known for 7 years most resembles the first (sans the rice), but what I like are the varied spices and vegetables spread across these three. Fresh ginger most of all, curry powder, garam masala and the eggplant, squash and bell peppers.
Today’s version contains ginger powder, so I’ll see how that goes instead of fresh. I also added cayenne, bay leaf, thyme and a star of anise.
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