| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 7g | 1g | 20g |
| sugars | fibre | protein | salt |
| 7g | 4g | 5g | 1g |
Why I Love Nigerian Mushroom and Vegetable Stew
From my very first bite, the Mushroom and Vegetable Stew graced my taste buds with a symphony of flavors. This Nigerian delight is a beautiful collage of vibrant vegetables and earthy mushrooms, creating a dish that’s both nourishing and soulful. Growing up in Atlanta with Nigerian parents, I was lucky enough to experience culinary cultures that allowed me to find beauty in blending flavors from the American South and West Africa. This recipe holds a special place in my heart because it combines the familiarity of hearty stews that warmed many Southern tables with the boldness known to West African kitchens.
A Culinary Journey
I remember trips to the local farmers’ market with my mother, picking out fresh mushrooms, carrots, and spinach. Much like our Mushroom and Vegetable Stew, those memories are filled with textures, aromas, and colors that remain ingrained in my senses. This recipe is inspired by the great Nigerian chef, Modupe Iriebi, known for celebrating vegetables in her cooking. Her approach to food—emphasizing natural flavors and wholesome ingredients—invigorated my love for vegetable stews and gave rise to the creation of this particular recipe.
Versatility and Pairing
One of the reasons I adore this Mushroom and Vegetable Stew is its versatility. It can stand alone as a complete, satisfying meal or act as a hearty side dish complementing a variety of main courses. For an exciting combination, serve it with Jollof Rice or a simple Southern cornbread to soak up every drop of its rich, flavorful broth. The warm spices—paprika, curry powder, thyme, and cayenne—invite an enticing depth, reminiscent of Nigerian soups like Egusi, but with a twist that keeps it uniquely its own.
The Mushroom and Vegetable Stew is not just a recipe; it’s an invitation to experience a slice of my world, steeped in the essence of unity between Southern and African culinary traditions. Each spoonful tells a story of culture, memory, and above all, the universal language of food that brings us all together.
What You’ll Need
- 1 pound of mushrooms, sliced
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers (1 red, 1 green), chopped
- 2 large carrots, sliced
- 2 cups of chopped spinach
- 1 can (14.5 oz) of diced tomatoes
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika
- 1 teaspoon of curry powder
- 1 teaspoon of thyme
- 1/2 teaspoon of cayenne pepper
- 1 cup of vegetable broth
- Salt and pepper to taste
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Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Step Two
Add the minced garlic to the pot and cook for another minute until fragrant.
Step Three
Stir in the sliced mushrooms, chopped bell peppers, and sliced carrots. Cook until the vegetables start to soften, about 7-10 minutes.
Step Four
Add the diced tomatoes, tomato paste, and chopped spinach to the pot. Stir well to combine.
Step Five
Season the mixture with paprika, curry powder, thyme, and cayenne pepper. Stir to evenly distribute the spices.
Step Six
Pour in the vegetable broth and bring the stew to a gentle boil. Reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are fully cooked and tender.
Step Seven
Season the stew with salt and pepper to taste. Adjust any other seasonings as needed. Serve hot and enjoy!
