This creamy Cameroonian stewed cabbage cooked in a flavor packed peanut base sauce is a favorite; best enjoyed with fufu corn, boiled or fried ripe plantains, rice or as a side to whatever you are serving.
BUYING CABBAGE
The Cabbage family are cool weather crops that are somehow always available in the market. There are so many different varieties but today we are using this green cabbage or you can use savoy cabbage. Here from around November up until April , local farmers are probably growing some form of cabbage.
When buying cabbage, ensure its a firm and tight head of cabbage. The size should almost match the weight. So a nice heavy feel. The looser leaves should be green and free of any spots.
COOKING THE CABBAGE
Cabbage can be eaten raw, sauteed, pan roasted,braised or grilled. A quick blanch is all you need here.
Start by slicing the cabbage into small strips while you bring large pot of water to boil. Carefully add cabbage into boiling water and push down with a wooden spoon or ladle until you submerge. Cook for 2-3 minutes. Strain with a colander and immediately transfer to an ice bath to stop the cooking process.
Once cool enough to touch. Squeeze out as much water as you can. Grab a large handful and use both hands to squeeze out the excess water.
THE SAUCE
Most of our dishes start with a base sauce, then we add leafy greens or other vegetables. In this case our sauce is peanut based. You boil raw peanuts for 10-15 minutes or until you can easily peel the skin. You can find raw peanuts at an Asian market or online. Blend this with garlic, onions and ginger. This is what makes this cabbage so creamy and nutty. Substitute peanuts with egusi, cashews or peeled almonds.
Bring in some color with some leafy greens, some kale, spinach , collards, turnips and more. Fufucorn is what we enjoy this Cameroonian stewed cabbage with but you can serve as a side.
Cameroonian Stewed Cabbage
Ingredients
CABBAGE
- 2 medium green cabbage sliced About 6-7 heaping cups
- 2 cups chopped kale
- 1 medium yellow onion sliced
- 1 medium habanero
- 4 cloves of garlic
- 1/2 inch cube ginger
- 4 medium Roma Tomatoes diced (about 2 cups)
- 1 cup boiled and peeled peanuts
- 1-2 Tbsp canola oil
- salt to taste
Beef Stew Meat
- ~1 lb beef stew meat with bones
- 1 medium onion sliced
- 2 Tbsp grated garlic
- 2 tsp grated ginger
- 3 cups of water
- 1 tsp kosher salt
Instructions
BEEF
- Place beef stew meat into a medium sauce pot and add onions, garlic , ginger and salt. Mix and steam on medium for 5 minutes.
- Then add water, cover and simmer for 30 minutes or until beef is tender.
CABBAGE
- Bring 6 quarts of water to a boil in a large pot. Add in sliced cabbage and cook for about 3- 5 minutes. Strain and transfer into a cold water bath.
- Once cool enough to touch, grab handfuls at a time and squeeze out as much water as you can.
- In a large skillet, heat oil and saute onions for 2-3 minutes. Add diced tomatoes and cook for another 5 minutes.
- Combine roasted peanuts, habanero, garlic, ginger, 1/2 cup of water and blend until smooth and creamy. Use more water if necessary. Then add this into to skillet, together with beef and 2 cups of the beef broth. Stir well, cover and cook for 5 minutes.
- Season to taste with salt.
- Then add in cabbage, chopped kale, stir and cook for 5-7 minutes. Adjust seasoning if necessary.
- Serve with ripe plantains, fufu corn or rice
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