Today, July 18, Nelson Mandela turns 93.
While I won't be making seafood dishes from Mozambique any time soon, I DID gain an entirely new insights on the personal and political events in Nelson Mandela's life. And yes, I found some recipes I want to try (or already have!). Read this book if you have the opportunity.
Since I don't have the publishers permission to post an exact recipe here - and since most of them require a great deal of "vegan-izing", I am instead posting a vegan variation using the same ingredients, techniques and spices - but without the soup bone, butter and other animal products - still delicious (probably more so in my opinion!). As with apple pie, goulash, borscht or other "classic" national recipes, there are hundreds of personal variations; this is just one version of the South African classic soup or stew "Potjiekos" (roughly translated as "Pot Food") and it is SOOO good!
1 lb. Jerusalem artichokes, peeled and cut in chunks (I didn't peel mine and they seemed fine, do what you want)
2 medium red potatoes, cubed
1 large onion, peeled and coarsely chopped1 leek, cleaned and sliced
1 zucchini, sliced or chopped
1 carrot, shredded or finely chopped
½ cup white wine
4 cloves garlic, chopped
1 Tbsp fresh ginger, chopped
1 cinnamon stick
½ tsp ground nutmeg
2 Tablespoons margarine
2 cups vegetable stock
2 cups water
1 tsp sea salt
2 cups cooked brown or green lentils, (your choice)1 cup soymilk or soy creamer
black pepper to taste
In a heavy-based soup pot, sauté artichokes, potatoes, onions, leek, zucchini, carrot, garlic and ginger with margarine and spices for five minutes or until vegetables just start to turn color and cook a tiny bit.
Cover with liquids and simmer for 20 minutes or more until very soft - watch and add more water if needed. Remove cinnamon stick, then blend in a food processor until creamy (or leave it somewhat chunky - I did this the second time and actually liked the end result better).
Return to saucepan and add lentils and soymilk. Stir together and simmer over a low heat. Serve with cracked black pepper. Serves 4