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#perpetualstew #stew #soup #easymeals #crockpot

A cauldron full of magical menstrual stew- my kind of healthy eating 🥘 I love how we can just pick ingredients that directly effect how we feel an function, makes me feel like a little alchemist #hormonehealth #cyclesyncing #birria #stew #whimsical

Attempting Abula for the first time🤩🇳🇬 As a first time of doing the dish how did I do?? Now I’ve been meaning to make this dish for agesss now ever since trying at Sato’s kitchen for the first time It turned out well but had a slight problem with remixing the amala again Ingedients: Obe Ata: 1 kg assorted meats 1 tsp each ginger garlic, bouillon, mixed spice seasoning 2 maggi cubes Cover slightly with water 2 red peppers 1 tomato 2 scotch bonnet 1 cup of palm oil Ewedu (jute leaf soup) 1 packet of jute leaves (I bought frozen) Cover with water 1/2 tsp crayfish 1 maggi cubes For the Gbegiri: Large handful of washed and peeled beans (I used black eyed peas) 2 tbsp palm oil 1 tsp crayfish 1/2 tsp chilli pepper 1 tsp salt For the Amala: 2 cups dried yam flour diluted in water 1 cup of water brought to the boil #Nigerianfood#abula#africanfood#cookinggram#stew

LEGUMES FROM AROUND THE WORLD 🫘 Every country and culture in the world has their own way of eating Legumes, so welcome to my new series, Legumes from around the world. This is part 4 and today we’re taking a trip to Kenya to make some Njahi, which are Kenyan black beans simmered in an aromatic sauce. Full recipe below. 🇰🇪 1 cup dried black beans (soaked overnight) 4 bay leaves 2 tbsp ghee 1 red onion finely diced 1 tsp ground turmeric 1/2 tsp curry powder 1 tsp ground cumin 1/2 tsp ground coriander 1 tsp smoked paprika 3/4 tsp cayenne pepper 2 tsp tomato paste 3 garlic cloves 2 tomatoes 1/2 green pepper Salt to taste Add the soaked beans to a large stew pot and add 4 cups of water and bay leaves. Bring to a boil and scum off any excess foam that rises to the top. Boil vigorously for 10 minutes, then cover, add the bay leaves and cook for 50 minutes or more, until cooked and soft. Heat up a large stew pot on a medium high heat, add some ghee or oil, then add the red onion and cook for a few minutes until soft. Now add the spices and cook for 1 minute. Add the tomato paste and cook for 5 minutes. In the meantime, blend together the garlic, tomatoes & green pepper. Now add that mixture to the pot, cook for 10 minutes. Add the cooked beans alongside the liquid. Mash a few of the beans to help thicken the gravy, cook uncovered for 20 minutes until the sauce is nice and thick. Season to taste with salt & pepper, then serve and enjoy! #stew #blackbeans #legumes #kenyanfood #comfortfood

What would you do if your gym bro said this to you?🤣💀 . . #gym #bodybuilding #motivation #physique #fitness ##gym #gymhumor #gymtok #gymbros #outofpocket #stew

GETTING AHEAD OF THE GAME ☘️ THE BEST IRISH STEW FOR ST. PATRICK’S DAY! ☘️ Getting ahead of the game to show you how to make this one because, honestly? There are no words. It’s stunning. THE END! 🥣✨ Now, let’s talk Pearl Barley. You either love it or you don’t. As someone once said, “She’s a lovely woman!” 🤣🤣 Whether you’re team barley or not, it makes this stew so thick, comforting, and proper rib-sticking good. This is the ultimate bowl of হয়ে (comfort) for the big day! 📌 SAVE this for your Paddy’s Day prep. ✈️ SHARE with someone who needs a warm hug in a bowl. 🍀 MAKE THIS and let me know—what’s your secret addition to the perfect stew? * 1 tbsp veg oil * 100g smoked streaky bacon * 500g lamb neck in chunks * 3 sliced onions * Tbs tomato paste * 4 carrots into chunks * 2 bay leaves * Handful of fresh thyme chopped * 40g pearl barley * 500ml lamb stock * Tbs of Worcester sauce * Tbs brown sugar * 4 medium potatoes in chunks * 2 tbs of Butter for the potatoes * Parsley and thyme to season * Salt and pepper to taste * Bet they never served it with parsley? * Bread and butter? * Oven to 160C/fan 140C - Heat the oil and cook the bacon for 4 mins until crispy. Turn up the heat, then cook the lamb until brown. Remove the meat and bacon. Add to the pan the onions, carrots thyme - then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock Tom purée, sugar and Worcester then bring to a simmer. Add the potatoes and cover until it’s all tear apart in an oven at 140C° fan for at least 3 hours. Let it rest and paste the butter on the potatoes ##instafood foodie #foodstagram #irish #stew

SMOKY RED LENTIL STEW! Comment ’STEW’ and I’ll DM you the recipe. This may be one of the top 10 recipes I cook most for our family. It’s vegetarian, freezes beautifully, includes one of my favorite spices and everyone loves it. #stew #vegetariansoup #lentilsoup #lentil

EAST INDIAN MUTTON STEW Warming stew with mutton or lamb, whole spices, ginger and smoky red chillies. The perfect dish with soft pav. With inspiration from the Portuguese this is cooked in many Christian homes in the west of India. Full recipe in my cookbook Curry. Link in my bio👆🏽 #stew #lamb #recipe

Make this soup or stew to bring you luck next year! Ingredients 1 pound dried white beans I used great northern 2 tablespoons olive oil and 2 tablespoons butter 1 large yellow onion, diced 2 carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 1 meaty ham hock 7 cups chicken stock or water 1 teaspoon ground turmeric ½ teaspoon black pepper Salt, to taste Fresh parsley, chopped Rinse the beans. Soak overnight in cold water. Drain. Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes until soft. Add garlic and turmeric. Stir 30 seconds. Add beans, ham hock, stock and pepper. Bring to a boil. Reduce to a gentle simmer. Cover and cook 1½ hours until beans are tender. Remove the ham hock. Shred the meat. Discard bone and fat. Return meat to the pot. Season with salt. Simmer uncovered 10 minutes to meld flavors. Serve hot with herbs on top. #newyearsday #soup #stew

Historically it wasn’t really a strict recipe at all, just a pot quietly simmering away with whatever meat and vegetables a household had to hand. My version leans into the roots and aromatics: lamb slowly cooked with onions, carrots, parsnips, swede, garlic and thyme, finished with sweet leeks stirred in at the end. Ingredients 700–900g lamb cut into cubes (shoulder or neck works beautifully) @edenmoor_devon 1 onion, chopped @Ocado 2 carrots, chopped 2 parsnips, chopped ½ small swede, peeled and diced @ocadouk 4 garlic cloves, finely chopped 1 bay leaf 5 sprigs thyme 1.2–1.5 litres good lamb stock 3 potatoes, peeled and chopped 2 large leeks (sliced, white and pale green parts first, dark green tops added at the end) Salt and black pepper+ handful of chopped parsley to finish method ✨ In a large pot add the onion, baby leaf,carrots, parsnips and swede, brown with some butter or oil for 10 minutes then remove from the pot. Stir in the lamb chunks and thyme and fry for 10 minutes until browned. add the browned vegetables back into the pot. Pour over the lamb stock and bring everything to a gentle simmer. Skim any foam from the surface, then cook slowly for about 1½–2 hours until the lamb becomes tender and the broth develops deep flavour. Add the sliced leeks and potatoes and cook for another 10–15 minutes, letting them soften while still keeping their sweetness. Stir in the darker green leek tops right at the end. Taste and season generously with salt and pepper and lemon juice for brightness. Serve hot in deep bowls with plenty of bread for dipping and garnish with parsley and a wedge of cheese. . . #cawl #welshfood #stew #englishfood #britishfood

#Stew