For the Zambian Meal, along with the Zambian Chapati that I made, I had to pair with a lentil or a dal, as we normally do. The search took me to this recipe of Beans with Tomatoes, Onions and Green Bell Pepper Recipe that is basically of Zambian Origin. It's a classic vegetarian stew and is No oil Dish.
I used Black eyed peas, which is quite common in my house and was happy to use it as the taste is something familiar. However when I read it further I realized there was no oil used. Amma was so surprised when I told her that this dal or stew was made without oil. She said it tasted great and said we could easily include this in our regular meal. Of course the stew was quite bland for our taste buds, however the peri peri took care of it.
Zambian Beans with Tomatoes, Onions and Green Bell Pepper
Black-eyed peas (but any white beans will do) - 1 cup
Baking soda a pinch (I didn't use)
Onion, chopped - 1 medium
Tomatoes, chopped - 2 medium
Green bell pepper, diced - 1/2 cup
Salt to taste
How to make the stew
Wash the beans and soak the beans overnight, in a large bowl with plenty of water covering it.
When you are ready to cook it, change the water couple of times, place the beans in a pressure cooker with enough water and cook for couple of whistles until soft and nicely cooked.
Once the pressure falls, remove the lid, and simmer for the beans to get well mashed. Add chopped onions, add salt. Bring to boil, then add chopped tomatoes. Continue cooking till the tomatoes blend well.
Add chopped bell pepper, continue cooking till all the ingredients are cooked well, the sauce becomes thick. If you feel it has more water, cook uncovered for the water to evaporate.
Serve with Chapati, accompanied by hot sauce, Zambian Piri Piri. I strongly recommend it.
When I decided to make the Zambian Chapati, I knew I had to make a relish along with the lentil dish that I had planned. This Tomato and Peanut Relish is almost like the way we make at home, except for the addition of soya sauce. I felt that soya sauce replaced the tamarind we use. Rest of the chutney was almost similar to taste.
This also stays good over days, when refrigerated. So make this more if you want and store it for later use. Of course the chili powder mentioned wasn't enough, so I added green Chilies as well. Konda was saying that it was sacrilege to intent of trying a new country. I said I can't be serving a dish that might not be equal on a spicy level.
In this particular relish I made, it is written that peanuts are added when there is no meal available. I felt it took off on the peanut attachment we have.
Tomato and Peanut Relish
Onion, sliced - 1 medium
Tomatoes, chopped - 4 -5 nos
Roasted Peanuts, ground - 1/2 cup
Chilli powder - 1/2 tsp
Soy sauce - 1/4 tsp
Oil - 1 tsp
Green chilies - 2 medium (my addition)
Salt to taste
How to make Tomato and Peanut Relish
Heat a non stick pan with oil, saute finely chopped onions till soft.
Then add in finely chopped tomatoes and cook till they turn mushy.
Add peanut powder and cook till it all combines well.
Finally sprinkle the chilli powder, pour in the soy sauce, and season.
Continue to cook, adding some water if necessary to make the consistency of a thick relish.