Senegalese Yassa stew with Tenderstem® broccoli

Senegalese Yassa stew with Tenderstem® broccoli

This Sengal-inspired Yassa stew with Tenderstem® broccoli is a delicious vegan take on this hot and sour dish. This take on a popular West African dish was created by food influencer Kellie’s Food to Glow

Kellie says, “I’m all about creating globally-inspired, nutritious recipes, with loads of vegetables and plenty of colour. For my greens, I often turn to Tenderstem® broccoli; over the years I’ve used this versatile, quick and easy vegetable in curries, noodle dishes, omelettes, and of course, stir fries.

“For this recipe I was excited to make Senegalese Yassa, turning this normally hot and sour chicken dish into a filling vegan one. I’ve kept the awesome flavour elements intact – hot pepper, vinegar, lemon – and added Tenderstem®broccoli at the last minute to keep it crisp and bright.”

Preparation time

15 minutes

Cooking time

30 minutes

Serves

6

Dietary requirements

  • Vegan

Method

  1. Add the oil to a saucepan and then sauté the onion and minced peppers until softened.

  2. Then add the garlic and cook for a couple of minutes before adding the potatoes, carrots, celery, bay leaves, mustard, lemon, vinegar and hot stock. Bring to the boil then turn down to simmer. Cover and bubble gently until the vegetables are soft and breaking down. The starch from the potatoes will thicken the stew nicely.

  3. Next add the Tenderstem® broccoli, stirring it in. Let the Tenderstem® broccoli cook in the residual heat for 2-3 minutes.

  4. Serve with a sprinkle of parsley and extra vinegar if you like.