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Sesotho Bean and Pumpkin Stew
Nyekoe
A flavorful vegetarian stew featuring tender beans and sweet pumpkin, simmered with aromatic spices. This dish is both nourishing and satisfying, often prepared in larger batches.
ð§ ææ
- 1 cup Dried beans(e.g., speckled red beans, soaked overnight)
- 2 cups Pumpkin(cubed)
- 0.5 cup Sorghum grain(rinsed)
- 2 tbsp Vegetable oil
- 1 medium Onion(chopped)
- 2 cloves Garlic cloves(minced)
- 1 tsp Curry powder
- 0.5 tsp Turmeric
- 1 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
- 5 cups Water(or as needed)
ðšâð³ äœãæ¹
- 1
Drain and rinse the soaked beans. Place them in a large pot with the rinsed sorghum grain and 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the beans and sorghum are tender.
- 2
While the beans and sorghum are cooking, heat vegetable oil in a separate pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic, curry powder, and turmeric to the onion. Cook for 1 minute until fragrant.
- 4
Add the cubed pumpkin to the pot with the onions and spices. Stir to coat.
- 5
Once the beans and sorghum are tender, add the pumpkin mixture to the pot. Stir well to combine.
- 6
Add more water if needed to reach desired consistency. Season with salt and pepper. Cover and simmer for another 20-30 minutes, or until the pumpkin is tender.
- 7
Mash some of the ingredients lightly with a spoon or potato masher if a thicker consistency is desired.
- 8
Serve hot or cold.
ð¡ ããã®ã³ã
- âSoaking beans overnight significantly reduces cooking time and improves digestibility.
- âAdjust the amount of water to achieve your preferred stew consistency.
- âThis stew can be made ahead of time and tastes even better the next day.
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- Add other vegetables like diced bell peppers or spinach.
- For a non-vegetarian version, add cooked chicken or beef.