The ghee was made, so all the ingredients were ready for the new recipe. This is an African inspired dish with nutrient packed kale as the main ingredient for this dish. I served this over couscous, if you decide to do the same just follow the cooking directions to prepare. It can also be served over rice or a wild rice pilaf.
Vegetable Masamba (thanks to The Kripala Cookbook)
2 Tbl ghee or unsalted butter (see blog post from March 19, 2012)
1 cup diced onions
1 tsp ground coriander
1/2 tsp ground cumin
Pinch ground nutmeg
Pinch ground cloves
Pinch ground paprika
Pinch ground cinnamon
Pinch black pepper (I used a combination of white and black pepper)
9 cups washed, dried and chopped fresh kale
1/2 tsp salt
1/2 cup diced tomatoes
2/3 cups unsalted peanuts
1. Tear kale from the stalk, measuring 9 cups (jam it into the measuring cup). I tore the kale prior to washing instead of chopping. Rinse and let drain in a colander – tossing to make sure all of it dries.
2. Dice the onions, tomatoes and measure out the peanuts. Get all your spices out on the counter.
3. In a large skillet, I used a cast iron dutch oven, melt the ghee.
4. Add the onion and saute for 3 – 5 minutes or until translucent.
5. Stir in the coriander, cumin, nutmeg, cloves, paprika, cinnamon and pepper. Saute for 1 minute.
6. Add the kale, stirring to coat thoroughly with the spices. Add the salt and fold into mixture.
7. Reduce the heat to medium-low and cook, covered for 15 minutes, stirring every 3 – 4 minutes.
8. Prepare the couscous.
9. Tun off the heat. Add the tomatoes and peanuts, cover and let stand for 5 minutes.
10. On your plate, scoop a serving size of the couscous and then on top add the vegetable masamba.
I loved this, but Stella did not and I did not think she would because of the spices and kale. She will pretty much only eat kale on pizza or as chips.