Lenten dinner recipes
All Saints took a new direction with its 2008 Lenten meals, which carried the theme: “Journey with Jesus to the Ends of the Earth.” We focused on places where the Easter message of salvation is being taught by church-sponsored missionaries. Each week, pictures, maps, crafts, clothing, music and food took us to these unfamiliar places where people share our faith.
The popular dinners, shared on Sundays and Wednesdays throughout Lent, brought many calls for recipes. Below are some of the favorites.
Chicken Groundnut Stew
(modified from the Food Network)
Two tablespoons cooking oil
Three to four pounds boneless
chicken, cut into three-quarter to one-inch pieces
Salt and pepper
Two onions, diced
Five medium carrots (or three cups),
sliced one-quarter inch thick on bias
Three large sweet potatoes, cut into
three-quarter inch cubes
Three cloves garlic, mashed
One tablespoon freshly grated ginger
Three cups chopped tomatoes
Five cups chicken stock or broth,
divided
One teaspoon dried thyme
One teaspoon crushed red pepper
flakes
Two teaspoons sweet curry powder
One cup smooth peanut butter
Two tablespoons tomato paste
Heat cooking oil in oven
roasting pan. Season chicken pieces with salt and pepper, brown in hot
pan, remove chicken from pan and set aside. Sautee onions in same pan, adding
more oil if necessary, for five minutes or until soft. Add carrots, sweet
potatoes, garlic, ginger, and tomatoes, and four cups of the chicken
stock. In a separate bowl, whisk peanut butter and tomato paste into
remaining cup of stock (heated) and add to the pan. Add the chicken back
into the pan. Add thyme, red pepper flakes and sweet curry. Bring to
boil, then simmer for one and a half hours. Season with salt and
pepper. Serve over Ugali. (Can be reheated.)
Preparation time: 20 minutes.
Cook time: 90 minutes.
Yield: Six servings
Ugali (African cornmeal mush)
(from whats4eats.com)
Four cups water
Two teaspoons salt
Two cups white cornmeal, finely
ground (All Saints used yellow cornmeal)
Bring water and salt to a boil in a
heavy-bottomed saucepan. Slowly stir in cornmeal, letting it fall through the fingers
of your hand. Turn heat to medium-low, and continue stirring, smashing any
lumps, until mush pulls away from the sides of the pot and becomes very thick,
about 10 minutes. Allow to cool. Place into a serving bowl. Wet hands with
water and form mush into a ball to serve.
