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Sukuma Wiki with Matoke
Make the matoke: Stir plantains, lemon juice, and 3 cups boiling water in a bowl; when water is cool, drain plantains and set aside. Melt butter in a 4-qt. saucepan over medium-high heat. Cook garlic, bell pepper, and onion until soft, 8–10 minutes. Add curry, coriander, and cumin; cook until fragrant, 1–2 minutes. Add reserved plantains, the stock, cilantro, tomato, salt, and pepper; boil. Reduce heat to medium; cook, slightly covered, until plantains are very tender, about 20 minutes. Uncover and lightly mash; keep warm. Make the stew: Heat oil in an 8-qt. saucepan over medium-high heat. Season beef with salt and pepper and add to pan all at once; cook until browned, 6–8 minutes. Push meat to one side of pan. Add onions and bell pepper; cook until soft, 3–4 minutes. Add curry, paprika, garlic, and ginger; cook until fragrant, 1–2 minutes. Add crushed tomatoes; simmer. Stir in cherry tomatoes, spinach, salt, and pepper; cook until spinach is wilted, 2–3 minutes. Serve with matoke and sliced chiles.Try Now
Crumb Topped Apple Slab Pie
Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full). Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack. Serve warm or cool completely. Cut into rectangles. Makes 25 servings.Try Now
BRUNCH IN A MUG
1 chunk chorizo, chopped 2 spring onions 1 tin black beans 2 tomatoes, diced 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp smoked paprika 1 pinch salt 2 eggs 1 sprig parselyTry Now