Join Maryann Monday, June 10 from 9:00a to 10:00a MST on Utah Public Radio. She will be joining Tom Williams on Access Utah to discuss her book and animal welfare topics.
BE YOUR GUEST
Maryann Martinsen would love to be your guest at your next Book Club meeting to talk about Beyond the Savanna and what went into the writing of the novel. She’s attended several Book Clubs now—each one very different. It’s all fun!
And, if you like, she could help whip up Hannah’s favorite African Pumpkin Soup with Peanuts. (You grab the ingredients.)
Here’s the recipe along with another one for Maharagwe, Hannah’s favorite African beans. Visit the Press Room for printable PDFs and more Beyond the Savanna Extras!
HANNAH’S MOM’S AFRICAN PUMPKIN SOUP WITH PEANUTS
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 3-4 cloves garlic, thinly sliced
- ½ teaspoon cayenne
- 1 tablespoon grated fresh ginger
- 1 tablespoon Madras curry powder
- 2 tablespoons tomato paste
- 1 29 ounce can pumpkin puree
- 4-6 cups vegetable stock
- 1 cup natural peanut butter
- 3 tablespoons apple cider vinegar
- Salt and or soy sauce — to taste
In large pot, sauté onions and celery in olive oil until soft. Add garlic, cayenne, ginger, curry powder and tomato paste. Cook until fragrant (about 5 minutes).
Stir in pumpkin, 3 cups stock, and peanut butter. In batches, process soup in your blender until smooth. Add more stock as necessary, then return to pot. Heat thoroughly, then add vinegar and season to taste with salt or soy sauce. Serve with cilantro and peanuts. Enjoy!
HANNAH’S MOM’S MAHARAGWE
(Spiced Red Kidney Beans in Coconut Milk)
- 2 1/2 cups dry kidney beans OR 7 cups cooked kidney beans
- 4 cups heavy coconut milk
- 1 medium onion, diced
- 3 medium tomatoes, diced OR 1 can tomato purée
- 1/2 teaspoon chili powder OR 1-2 small green chilies, seeded and minced (use more or leave the seeds in if you like your food spicy)
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 tablespoon ginger/garlic paste
- 1 teaspoon coriander powder
- 1/4 cup cilantro, chopped
Note: If using dry beans prepare according to package directions
In a large pot heat your oil on medium heat. Add the onions and cook until they start turning golden, stirring frequently. Add in your ginger/garlic paste. Stir frequently and allow to cook for 2 minutes.
Add in your chili powder. Stir and cook for about 1 minute. Add in your tomatoes, stirring frequently. If you’re not using tomato purée, cover the pot and allow the tomatoes to cook down (about 3 minutes).
Add in your curry powder, cumin, and ground coriander. Stir frequently. Cook this mixture for about 4 minutes. Add in your beans and stir gently using a wooden spoon so as not to break the beans.
Add in 2 cans of coconut milk (4 cups) to the beans and stir gently. Sprinkle the beans with chopped cilantro. Bring the beans to a boil, then reduce the heat to medium-low. Cover and allow to simmer for 25-30 minutes. Enjoy!
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