Recipe - African Vegetable Stew

1 Onion (very large); chopped
1 bn Swiss chard
1 cn Garbanzo beans (known also
as chick peas; ceci, etc.)
One half cup Raisins
One half cup Raw rice
2 Yams
Several fresh tomatoes (or
large can)
1 Clove garlic (or more to
taste)
Salt and pepper to taste
Tabasco sauce to taste

Date: Sun, 14 Apr 1996 16:48:42 0400

From: Wendy Lockman wlockman@ra1.randomc.com
Fry onion, garlic and white stems of chard until barely limp. Add chopped
greens and fry a bit.

Either peel the yams or scrub them well with a vegetable brush, then slice
them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and
pepper. Cook a couple of minutes.

Make a well in the center of the mixture in the pot. Put the rice in the
well and pat it down until it's wet. Cover and cook until rice is done,
about 25 minutes. Add Tabasco sauce to taste.

NOTES: A spicy vegetable stew I got this recipe from my mom, who got it
from a friend. It's very easy to make.

I find that the flavors of the vegetables don't stand out unless you put in
a lot of tabasco. But then, I've got a castiron tongue. You should add
enough to make the stew seem spicy to you.

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