A Tanzanian-Inspired Thanksgiving Feast to Refresh Your Holiday Table

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 1 tsp garlic, minced
• 2 cups water (or stock)
• 2 chicken bouillon cubes (or stock)
• 2 cups pumpkin puree (or 1 lb pumpkin pieces)
• 1 14 oz. can coconut milk
• 2 tbsp fresh orange juice
• 2 tsp ground ginger
• 1 ½ tsp chili powder
  (you can also use 1 ½ tsp pumpkin pie spice in place of chili and ginger if you’d like)

Instructions:

1. Melt butter in a large pot over medium heat. Cook and stir the onion and garlic in the melted butter until soft and fragrant (about 5 minutes). Stir in the water and bouillon cubes (or stock) into the pot. Cook and stir until the cubes have dissolved (about 2 – 3 minutes).
2. Stir in the pumpkin puree, coconut milk, orange juice, and spices. Bring to a simmer and cook until heated through (about 5 – 7 minutes).
3. Puree the soup, using either a blender or an immersion blender. If using a blender, puree in batches and return to a clean pot.
4. Return the pureed soup to medium heat and bring to a simmer. Cook another 10 minutes.

Ingredients:

• 1 tbsp sunflower (or vegetable) oil
• 1 medium sized red cabbage, cored and shredded
• Fresh ginger – about 1 inch piece – peeled and grated
• 2 red onions, sliced
• 1 tsp allspice
• 1 cinnamon stick
• ½ cup brown sugar
• 2/3 cup red wine

Instructions:

1. Heat oil in a large saucepan over medium heat. Add all ingredients except sugar and wine. Cook for 5 minutes.
2. Add the brown sugar and wine. Cover and turn hear to low. Cook for 20 – 30 minutes.

Ingredients:

• 1 14 – 15 oz can chickpeas
• 1 tbsp lemon juice
• 2 tbsp tahini
• 2 cloves of garlic, peeled
• ½ tsp salt
• ½ tsp ground cumin
• ½ tsp ground coriander
• Dried chili flakes to taste
• Greek Yogurt
• Fresh cilantro for garnish

Instructions:

1. Combine all ingredients in a food processor and blend until smooth.
2. Adjust the consistency with Greek yogurt according to preference.
3. Using either a double boiler or microwave, heat before serving. Add chopped fresh cilantro before serving.
4. Option additions: try adding boiled sweet potatoes or grated apple to the mixture for more flavor!

Ingredients:

• 3 tbsp cumin seeds
• 2 tsp cardamom seeds
• 2 tsp black peppercorns
• 4 tsp coriander seeds
• 3 ½ tsp espresso powder
• 4 cloves, whole
• 3 ½ tsp turmeric
• 6 short ribs, as a whole
• 1/3 cup vegetable oil
• 1 ¾ cup red wine
• 3 cups chicken stock
• 2 large carrots, roughly chopped
• 3 shallots, roughly chopped
• 1 small leek, roughly chopped
• 2 tbsp tomato paste
• 2 bay leaves
• 1 bunch thyme

Instructions:

1. In a heavy bottomed pan, gently roast the cumin, cardamom, peppercorn, cloves and coriander until fragrant. Combine the roasted whole spices with turmeric and espresso powder in a food processor. Blend until consistent (but not too fine). Patience will be rewarded by using a mortar and pestle instead of a food processor, if you wish.
2. Preheat the oven to 300 F.
3. Rub the meat with the spice rub you’ve made.
4. Heat a Dutch oven over medium high heat. Add the vegetable oil and brown the meat on all sides. Remove the meat and set it aside.
5. Reduce the heat and add the carrots, shallots and leek. Once the vegetables are slightly caramelized, add the tomato paste.
6. Continue to caramelize until the vegetables have reached a nice brown color.
7. Add the red wine and continue to stir and cook until reduced, about 4 minutes. Add the chicken stock, bay leaves, and thyme. Stir, and return the ribs to the pan.
8. Cover and cook for 2 hours.
9. Test the meat after 2 hours – when inserting a meat fork, the fork pull out easily. When done, take the meat from the pan and set aside.
10. Strain the remaining juices into a sauce pan and cook to reduce for a concentrated flavor. If desired, the sauce can also be thickened with corn starch and red wine.
11. Serve the ribs over a bed of the chickpea mash with roasted vegetables and cabbage