Recipes: Afro-Vegan: African, Caribbean & Southern Flavors Remixed

of 97Photo
  • Tofu Curry with Mustard Greens
  • Sweet Potato and Lima Bean Tangine
  • Sauteed Sugar Snap Peas with Spring Herbs
  • Cocoa-Spice Cake
  • Fresh Peach, Banana and Warm Millet Smoothie
  • Afro-Vegan cookbook
  • Chef Bryant Terry
  • Summer Vegetable and Tofu Kebabs
  • Glazed Carrot Salad

Sautéed Sugar Snap Peas with Spring Herbs

"When my paw paw cooked sugar snap peas he grew in his garden, he always prepared them simply, with a little butter," writes Terry. "I like to eat mine with lots of spring herbs after a quick sauté in olive oil." Yield: 4 to 6 servings

Soundtrack: “United” by Art Blakey & The Jazz Messengers from Roots & Herbs


- 2  teaspoons chopped fresh chives
- 1  teaspoon minced flat-leaf parsley
- 1  teaspoon minced cilantro
- 1½ teaspoons coarse sea salt
- 1½ pounds sugar snap peas, trimmed
- 1  tablespoon extra-virgin olive oil
- 1  large clove garlic, minced
- 2  teaspoons finely grated orange zest
- 1  teaspoon freshly squeezed lemon juice
- Freshly ground white pepper
- 1  teaspoon black sesame seeds, toasted

- Put the chives, parsley and cilantro in a small bowl and mix well.
- Put about 12 cups of water in a large pot and bring to a boil over high heat.
- Add 1 teaspoon of the salt, then add the sugar snap peas and blanch for 30 seconds.
- Drain well.
- Heat the oil in a large skillet over medium heat.
- Add the garlic and sauté until fra­grant, 2 to 3 minutes.
- Add the peas and the remaining 
½ teaspoon salt, increase the heat to high, and cook, shaking the pan and tossing vigorously, for about 1 minute.
- Transfer to a large bowl, add the orange zest and lemon juice, and toss until the peas are evenly coated.
- Serve topped with the chive mixture, a few grinds of white pepper and the sesame seeds.

(Photo: Paige Green/Ten Speed Press)

More Photo Galleries

Watch on
Powered By ZergNet