1 onion, chopped
olive oil for frying
± 200g green beans, chopped (width-wise)
1 teaspoon chopped garlic
½ teaspoon dried chilli
3 small potatoes, skinned and diced
1.5 cups vegetable stock (I prefer Ina Paarman’s delicious dried stock)
± 200g tomatoes, peeled and diced
Black pepper (lots!)
Fry’s Vegetarian Strips (Prepare a couple of strips as indicated on the packaging by frying (covered) in oil, and adding some soya sauce toward the end of the process. Serve on top of stew as a protein equivalent)
- Fry the chopped onion in olive oil over medium heat until soft and golden.
- Add the garlic and chilli and fry for 3 minutes.
- Add the potatoes and vegetable stock and boil covered for 10 minutes.
- Add the tomatoes and some sugar, and boil for a further 10 minutes.
- Next add the green beans on top, and lots of freshly milled black pepper and salt to taste. Cover and simmer for 15-20 minutes, until the potatoes and beans are soft.
- Serve with rice, steamed gem squash and chutney on the side.
Delicious comfort food in winter months! A vegetarian take on a traditional Afrikaans dish.