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3 tbsp (45 mL) CRISCO® Vegetable Oil2 (2) onions, halved and cut into thin strips3 (3) large red bell peppers, seeded and chopped15 oz (425 g) roasted red peppers, drained and chopped1/2 tsp (2 mL) ground cinnamon1 quart (1 L) chicken stock1/2 tsp (2 mL) cayenne pepper, less or more depeinding on taste1/2 cup (125 mL) fresh orange juice salt and pepper to taste1/4 cup (50 mL) CRISCO® Vegetable Oil4 (4) garnishes (optional), sour cream, avocado slices, lime wedges, corn tortillas, cut into strips
1. Heat 3 tablespoons (45 mL) oil in a soup pot. Add onions, raw red peppers and cook over medium heat until wilted. Add the roasted peppers, cinnamon and cayenne stirring well. Add chicken stock and bring to a boil. Reduce heat to low and simmer for 25 minutes.2. Cool soup to room temperature and puree in a blender or food processor. Return to the pot.3. Heat oil in a large skillet. Add tortilla strips (several at a time) and fry for one minute. Remove strips to drain on paper towel. Cook remaining tortilla strips.4. Before serving, add orange juice, adjust seasonings (might need a pinch of salt or more cayenne) and reheat soup. Ladle into bowls and garnish with a dollop of sour cream, avocado slices, squeeze the juice from a lime wedge on each bowl.5. Top with a few tortilla strips and sprinkle with the chopped cilantro
Prep Time: 35 minutes Cooking Time: Cooking Time - 2 hrs Makes: 8-10 servings
Rating:
In Senegal this popular stew is called Mafe, and can be made with beef, lamb, chicken or vegetables. There are many versions of this popular stew all over the continent.
Prep Time: 25 minutes Cooking Time: 1 hour Makes: 4
The perfect dish to serve before dinner.
Prep Time: 10 minutes Cooking Time: 10 minutes Makes: 6 cups
Prep Time: Cooking Time: 25 min Makes: 6-8 Servings
Prep Time: Cooking Time: 1 hrs Makes: 6 servings
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