The area in Harlem where I live is known as Little West Africa because of the huge concentration of immigrants from Senegal, Mali, and Nigeria who keep their heritage alive in the neighborhood's shops and restaurants. At the heart of this vibrant community is Les Embassades, our local bakery and café, where my neighbors gather to eat, visit, and hang out. The café is owned by my friend Abe and his wife, who came to America from Senegal in the 1980s. Abe is truly living the American dream: Not only does he own his own successful business, he helps newcomers find a place where they can feel at home in a strange new country.
This Senegalese-style stew is inspired by the many meals I've had at Les Embassades and features the typical flavors of West Africa—yams, peanuts, coconut milk, and morning glory, a green vegetable also known as water spinach or swamp cabbage.
Ingredients
Makes 8 to 10 servings
Sautéed Morning Glory
Step 1
1 Bring 4 quarts water to a boil in a large pot. Add the lamb and reduce the heat to a simmer. Cook for 10 minutes. Strain and pat dry.
Step 2
2 Heat the 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the garlic, onions, chiles, coriander seeds, cumin, thyme, and peanuts and toast until the peanuts are golden and the onions are translucent, about 5 minutes. Add the lamb, chicken stock, and coconut milk and bring to a simmer. Cook for 1 hour.
Step 3
3 Add the lemon zest, lemon juice, yams, potatoes, and tomatoes and simmer until the potatoes are tender, about another 20 minutes. Stir in the mustard, salt, and parsley and simmer for 5 more minutes. Fold in the avocado. Drizzle with olive oil and serve with the sautéed morning glory.
Sautéed Morning Glory:
Step 4
1 Heat the peanut oil in a wok or large sauté pan over high heat. Add the mushrooms and cook until caramelized, about 3 minutes. Add ginger and garlic and cook until fragrant, about 2 minutes. Add the sesame seeds and sesame oil and toss to coat. Add the morning glory and sauté until the leaves begin to wilt, about 2 minutes. Stir in the soy sauce and lime juice and season with salt and pepper.
Look for morning glory in your local Chinatown. If you cant find it, any type of earthy green, such as chard or kale, will pair nicely with the mushrooms.
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Reviews (4)
Back to TopJust so you're aware, Morning glory is both a hallucinogen and toxic.
rmm257
Ithaca, NY
9/16/2011
Every recipe that I have made from Samuelsson's cookbooks have been amazing. This was another winner. The combination of flavors worked so well and created a profile that was very unique. There is a lot of prep involved, so this is more of a weekend recipe but I will be making it again very soon.
anthrowa
Pullman
8/17/2011
Dear Iowa - thank you so much for sharing your story! I really needed a good laugh. I hope you guys recovered! It reminds me of going to a seed store in New Orleans, and being advised by the check-out girl that I'd better not eat the morning glory seeds. "Why would I want to eat them" I asked. "Because they make you high". She then added the fact that the seeds I was purchasing had a preservative on them, and THAT was why I shouldn't eat them. My best friend was quite intrigued and ate them that night. I never did, and had forgotten the whole episode. I very much hope the rest of your friends weren't freaked out by the episode. BTW, morning glory is also the name of a green - though not in America. Read the recipe notes.
deepbluejazz
Mobile, Al
1/19/2011
Well, despite an amusing misunderstanding I enjoyed this soup very much. I used morning glory seeds rather than whatever the heck "morning glory" (I assume the leaves and flowers?) refers to and only used 4 TB, thinking 4 cups was a typo (my b/f copied the recipe down onto paper for me. Fortunately I made it for friends because those seeds are apparently hallucinogenic! We spent the remainder of the evening tripping.
Anonymous
Iowa
9/9/2009