Favorite African Stew Recipe

Stews have been a staple of African cooking for centuries. Stews vary by region using vegetables and various spices or by using meat or seafood thickened by okra as seen in Gumbo. This succotash recipe is vegetable based and spicy but delicious.

Collard Green and Black Eye Pea Succotash

1-15oz can Black Eye Peas

1 bunch cleaned chopped Collard Greens

1 cup sliced mushrooms

1 cup frozen corn

¼ cup sweet onion, diced

½ cup green peppers, diced

½ cup red peppers, diced

¼ cup celery, chopped

1-15oz can Diced Tomato

1 tsp creole seasoning

1½ tsp garlic powder

½ tbsp vegetable or chicken base paste

1 tsp ground thyme

1 tsp dried thyme

1 cup water, vegetable or chicken stock

1 tbsp evoo

Heat on medium high Evoo in saute skillet. Add peppers, onion, celery and stir with wooden chefs spoon until soft and translucent. Reduce heat to low and mix in thyme, garlic powder and chicken base until mixed thoroughly and aromatic. On medium heat stir in mushrooms, black eye peas, corn and diced tomatoes for 5 minutes. Add stock and creole seasoning and simmer for 10 minutes then mix in chopped collard greens. Simmer for 10 minutes. Season to taste. Serves 4.