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

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  • Glazed Carrot Salad
  • 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

Sweet Potato and Lima Bean Tangine

Seasoned with saffron, ginger and cinnamon, this North African dish also features ingredients from the American South. Terry advises letting the dish sit overnight to meld the multicultural flavors. Yield: 4 to 6 servings

Soundtrack: “Ya Messinagh” by Tinariwen (featuring The Dirty Dozen Brass Band) from Tassili


- ⅔  cup dried lima beans, sorted and soaked in water overnight
- 1  (3-inch) piece of kombu
- 1
½ teaspoons coarse sea salt
- Scant 2 cups vegetable stock, homemade or store-bought
- 1  large pinch of saffron threads
- 2  tablespoons extra-virgin olive oil
- 1  cup finely diced yellow onion
- 2  large cloves garlic, minced
- 1  tablespoon minced fresh ginger
- 2  pounds sweet potatoes, peeled and cut into 
½-inch cubes
- 1  teaspoon agave nectar
- 1  (2-inch) cinnamon stick
- Freshly ground white pepper
¼  cup packed chopped cilantro
- Spicy Mustard Greens, for serving

- Drain the lima beans and rinse them well.
- Transfer to a medium saucepan and add the kombu and enough water to cover by 2 inches.
- Bring to a boil over high heat.
- Decrease the heat to medium-low, partially cover and simmer until just tender but still firm, 25 to 45 minutes.
- Check the beans often to ensure that they don’t overcook, skimming off any foam and discarding any floating skins.
- Stir in 1 teaspoon of the salt and simmer for 5 minutes.
- Drain in a colander, remove the kombu and rinse the beans under cold water.
- Pour the stock into a medium bowl and crumble the saffron into it.
- Warm the oil in a large pot over medium heat.
- Add the onion and sauté until soft, 3 to 5 minutes.
- Add the garlic, ginger and the remaining 
½ teaspoon salt and sauté until fragrant, 2 to 3 minutes.
- Pour in the stock.
- Add the sweet potatoes, agave nectar and cinnamon stick and bring to a boil.
- Decrease the heat to low, cover and simmer, stirring occasionally, for 20 minutes.
- Stir in the lima beans and cook, stirring occasionally, until the sweet potatoes are fork-tender, about 10 minutes.
- Discard the cinnamon stick. Season with white pepper and, if desired, more salt.
- Serve garnished with the cilantro and offer the harissa alongside.

(Photo: Paige Green/Ten Speed Press)

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