African Vegetarian Stew

Yield: 8 servings

• 4 sm Kohlrabies, peeled and cut into chunks
• 1/2 c Couscous -or- Bulgar Wheat
• 1 lg Onion, chopped
• 1/4 c Raisins, dark or golden
• 2 Sweet Potatoes, peeled and cut into chunks
• 1 ts Ground Coriander
• 1/2 ts Ground Cinnamon
• 1/2 ts Ground ginger
• 1/2 ts Ground Turmeric
• 1/4 ts Ground cumin
• 2 Zucchini, sliced thick
• 5 Tomatoes, fresh -or- 16 oz Can Tomatoes
• 15 oz Can Garbanzo beans (chick peas with liquid)
• 3 c Water

Combine all the ingredients in a large saucepan.
Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
Note:
Serve the couscous separately, if desired.
Parsnips may be substituted for the kohlrabi.

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Eggplant Appetizer from Nigeria

SERVES 2 -3

* 1 eggplant, large
* 1 teaspoon sesame seed, mashed (use tahini spread)
* 1/2 teaspoon salt
* 1 garlic clove, mashed
* 4 tablespoons lemon juice
* 2 tablespoons parsley, fresh and finely chopped

Bake or steam the eggplant until tender -- about 25 minutes.

Scrape out the soft flesh from the skin. Add the sesame paste to this, the salt, garlic and lemon juice.

Mound on a small dish and sprinkle with parsley. Serve with flatbread.