The Chachouka Chow Chow drew my attention, not least because I couldn’t figure out how to spell it (but the name sure is funny). Warming spices, tender, juicy peppers, the colours of Africa on your plate. Your house will smell of cumin for hours after you’ve had the last bite of your chachouka.
Chachouka Chow Chow: North African Tomato and Pepper Stew [Vegan]
- 2 tbsp coconut oil
- 1/2 onion, minced
- 1 green chilli, deseeded ad finely sliced
- 1/2 tsp cumin seeds
- 1 clove of garlic, finely minced
- 2 medium sized tomatoes (NOT beef)
- 7 - 8.75 ounces tempeh, sliced into strips
- 3 large peppers, deseeded and sliced into strips
- 49 ounces can tinned tomatoes
- 1 tsp turmeric
- 1/2 tsp cayenne (or paprika) powder
- 1 tbsp nutritional yeast
- 1 small loaf (pecan and raisin) bread
- Heat the coconut oil in a large, deep pan.
- Fry the cumin seeds for a minute before adding the onion, garlic and chilli.
- Fry for about five minutes, until the onion is translucid, before adding the peppers, tinned tomatoes and the rest of the spices.
- Let it all bubble for 20 minutes on low to medium heat.
- Serve with a few slices of crusty, rustic bread.
If you don’t like tempeh, you could try replacing it with fried tofu. If you want to make the dish even more wholesome, red kidney beans would be lovely, too, as they go so well with tomatoes and spices.