התמונה להמחשה בלבדOfada Stew with Roasted Peppers
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This stew boasts a commanding presence and a velvety texture, ideal for celebratory gatherings or those craving bold, indelible flavours in every bite.
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oven to 180°C. Take the seeds out of the red peppers, wash and place on a greased baking sheet. Spray a little oil and simmer for about 20 minutes until the peppers brown a little.
- 2While the peppers are baking, cook the egg whites, peel and set aside. Wash the carob beans.
- 3Chop the reserved onion and mix it with the roasted peppers in a blender until the mixture is coarse.
Nutrition
- Calories
- 742
- Protein
- 2.4g
- Carbs
- 3.6g
- Sugar
- 0.6g
Recommended Equipment & Products
- High-speed blender Ninja Vitamix
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Chef tips
Consider adding extra vegetables like carrots or courgettes for variety. Top with fresh coriander for a burst of colour and flavour.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This stew boasts a commanding presence and a velvety texture, ideal for celebratory gatherings or those craving bold, indelible flavours in every bite.