profile/3955FB_IMG_16103234496236449.jpg

Ikenna44

Spicy Okra And Spinach Stew

This nourishing, cozy stew from Chef Fatou Ouattara of Akadi PDX in Portland, OR, will warm you up from the inside out. YIELDS: 4 servings TOTAL TIME: 0 hours 30 mins INGREDIENTS 3 tbsp. palm oil (or coconut or avocado oil) 2 tsp. tomato paste (if not using palm oil) 2 tsp. Akadi sauce (see tip below) or hot sauce of choice 2 tsp. smoked paprika 2 tsp. onion powder 2 tsp. garlic powder 1 tsp. pink Himalayan sea salt 4 c. chopped okra (about 1 pound fresh, or use frozen okra, thawed) 2 c. packed spinach, collard greens, or kale Rice, yam fufu, boiled or fried plantain, or boiled cassava, for serving DIRECTIONS WD Test Kitchen Tip: Akadi sauce: To make a similar sauce, puree 1 habañero chile, 1 plum tomato, ¼ small onion, and 1 small clove garlic (all chopped) along with 1 tsp grated ginger. CHELSEA COLE ADVERTISEMENT - CONTINUE READING BELOW Heat oil in nonstick saucepan on medium-low. Add tomato paste and cook, stirring frequently, until tomato paste starts to dissolve and darkens in color, about 5 minutes. 1 Stir in Akadi sauce, smoked paprika, onion powder, garlic powder, and salt. Cook, stirring occasionally, until mixture is fragrant and forms a paste, 6 to 10 minutes. 2 Stir in okra, spinach, and 1/2 to 3/4 cup water (depending on how thick you want the stew to be) and simmer until okra is tender and liquid has reduced slightly, about 10 minutes. (Chef’s tip: If you don’t like the gelatinous texture of the okra, cover and cook 20 minutes.) Serve with rice, yam fufu, boiled or fried plantain, or boiled cassava.

profile/3955FB_IMG_16103234496236449.jpg

Ikenna44

Colland Green Salad With Fried Plantain And Sumac

Collard greens aren’t just for braising; use them in this anytime-of-day salad, thinly sliced and tossed with a sweet and tangy dressing. This recipe is from chef Ashleigh Shanti at Benne on Eagle in Asheville, NC. Ingredients 4 SERVINGS 1 cup vegetable oil 1 ripe plantain, peeled, sliced ¼" thick ¼ cup extra-virgin olive oil 3 Tbsp. sherry vinegar or red wine vinegar 2 Tbsp. fresh lime juice 2 Tbsp. sumac 1 Tbsp. Dijon mustard 1 Tbsp. mild-flavored (light) molasses 1 bunch collard greens, ribs and stems removed, leaves thinly sliced 1 fennel bulb, fronds reserved, bulb thinly sliced 1 large shallot, thinly sliced 1 cup blueberries or other seasonal fruit INGREDIENT INFO: Sumac can be found at Middle Eastern markets, specialty foods stores, and online. Preparation Step 1 Heat vegetable oil in a small skillet, preferably cast iron, over medium-high. Cook plantain, stirring often and reducing heat if needed, until light golden, about 2 minutes. Transfer to paper towels to drain. Let cool 10 minutes. Reserve skillet. Step 2 Smash each plantain slice with a flat-bottomed measuring cup. Return to skillet and set over medium-high heat. Fry, stirring occasionally, until browned, about 2 minutes. Return to paper towels; season generously with salt. Step 3 Meanwhile, whisk olive oil, vinegar, lime juice, sumac, mustard, and molasses in a large bowl to combine; season with salt. Add collard greens, fennel bulb, and shallot; toss to coat. Let sit until softened slightly, about 10 minutes. Taste and season with more salt if needed. Step 4 To serve, toss plantain and blueberries into salad. Divide among bowls and top with fennel fronds.