How To Make Spicy Pumpkin & Black Eyed Pea Stew
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Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.
Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.
Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.
A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.
Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.
How To Make Spicy Pumpkin & Black Eyed Pea Stew
International Chef Amy Riolo demonstrates how to make a spicy pumpkin stew with black eyed peas.
How To Make Spicy Pumpkin & Black Eyed Pea Stew
Ingredients
<span>For the Bean Stew:</span>
¼ cup peanut oil
1 large onion, diced
2 large carrots, sliced
1 green or red pepper, seeded and chopped
2 cloves garlic, chopped
1 tablespoon fresh or 1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon garam masala
1 cup vegetable stock
2 (14 ounce) cans black-eyed peas
Salt
Freshly Ground Pepper
Tabasco, to taste
<span>For the Spicy Pumpkin:</span>
2 tablespoons butter
1 ½ pounds pumpkin flesh, cubed
1 medium onion, chopped finely
2 cloves garlic, minced
3 tomatoes, skinned and chopped
2 teaspoons garam masala
Salt
Freshly ground pepper, to taste
Instructions
<span>To make the bean stew: </span>
Sauté the onion, carrots, pepper, garlic, thyme and spices in the oil, for about 5 minutes.
Add the stock and increase heat, bring to a boil, then reduce the heat to simmer.
Stir in the beans and season to taste with salt and pepper and Tabasco.
Cover and simmer for 15 minutes, adding more stock or water as necessary, until
the vegetables are tender.
<span>To make the spicy pumpkin:</span>
Melt butter in a large saucepan over a medium heat.
Add the pumpkin, onion, garlic, tomatoes, spices and 1 cup water.
Stir well and simmer, covered until the pumpkin is tender, about 10-15 minutes.
Season to taste with salt and pepper.
To serve, place some rice in the bottom of a bowl, add some black-eyed bean stew to one side and the spicy pumpkin on the other.
Transcripts
Amy Riolo: My black-eyed pee stew with spicy pumpkin is a great African inspired dish that the whole family will love.
To get started, let's turn our pan on to medium high and then we're going to be using about a quarter cup of peanut oil. We're just going to heat that and then I'll go ahead and add my onions and next I'll do my carrot and then I'm going to add in my red bell pepper.
So next I'm going to start adding in my herbs and spices and I've got some thyme here. Next, I'll add in my paprika and now I'm going to add in the garam masala. Now I've got my garlic and I'm just going to mix everything together. So now I'll add my salt and a little bit of pepper. I'm going to let my vegetable saut for about five minutes just until they are a little bit tender.
So now it's time to go ahead and add out black-eyed peas. You just want to stir everything around and get it incorporated. Now I'm going to turn my heat down to low at this point and now I'll add in my vegetable stock and the last thing is to add a little bit of tobasco sauce. Now I'm going to turn my heat up to high. As soon as it boils we'll turn it back down to low, cover it and then let it simmer for 15 minutes.
While our black-eyed peas to a simmering, we can go ahead and start making our spicy pumpkin. The first thing that we're going to do is to melt our butter. Once the butter coats the bottom of the pan, we can go ahead and add in our pumpkin and I'm just going to stir it and get it nice and coated with the butter.
And then next we'll add in our onions, the next our tomatoes. Then I'm going to add in the garlic and my garam masala spice mixture. So now my mixture is coming up to a boil, we're going to cover it and let it simmer about 15-20 minutes and last we're going to add a half of a cup of water and since it's already boiling I'm just going to lower my heat to low and then I'm going to cover it and let it simmer for about 15 minutes.
There we have our black-eyed pea stew with spicy pumpkin, an African-American favorite that makes eating healthy and fun.
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