Recipe: Mother Africa's Spicy Kale and Yam

MOTHER AFRICA'S SPICY KALE AND YAM

1 large bunch kale, 4 cups chopped, pressed firm
4 cups garnet yam, rinsed well, chopped
1 1/2 tablespoons olive oil
1 1/2 cups onion, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, peeled and minced
1 teaspoon serrano chile, seeded and diced
2 cups purple cabbage, sliced
3 tablespoons Nama Shoyu
2 tablespoons sea salt, or to taste
African Hot Sauce (recipe follows) to taste

Rinse and drain kale well. Steam kale and yams (see note below). Kale should still be colorful and yams should still have some firmness.

While kale and yams are steaming, place oil in a large saut pan and heat on medium high. Add onion, garlic, ginger and chile pepper, cook for 5 minutes, stirring frequently.

Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of water if necessary to prevent sticking.

Place in a large mixing bowl with remaining ingredients, add kale and mix well. Add yams and gently mix well.

Makes 3 to 4 servings

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ABBA'S AFRICAN HOT SAUCE

1 cup filtered water or stock
8 to 10 assorted, chopped hot peppers (haba ero, serrano, jalape o, etc., about 1/2 cup)
1 medium diced green bell pepper (about 3/4 cup)
1 1/2 teaspoons minced garlic
1/2 cup shallots or diced green onions
1/4 cup tomato paste
2 tablespoons raw apple cider vinegar
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1/4 teaspoon cardamom powder
1/4 teaspoon cayenne powder

Place all ingredients in a blender and blend until smooth. Place into a small saucepan on low heat and cook for 20 minutes, stirring frequently.

NOTE:

TO STEAM VEGETABLES:
Steaming involves using a steamer basket, either bamboo or stainless steel. Vegetables are placed in the basket, the basket is placed in a pot of water with a lid. The water boils and the vegetables are cooked by the steam that is generated by the boiling water. A small steamer basket fits well in a 3 quart pot and can provide countless quick and easy steamed veggie medleys.

If several vegetables are used, place the firmer vegetables that take longer to cook, like yams, carrots, cauliflower, etc. in the steamer first and steam for a few minutes. Add other vegetable like broccoli, green beans, red bell peppers, mushrooms, purple cabbage, zucchini or snow peas, keeping all veggies vibrant and just cooked until tender. Please do not overcook or run out of steam water. Check periodically until you discover the best timing that works for you.