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Braised Brussels Sprouts West African-Style

Morou Ouattara, Farrah Olivia

Serves eight

1/2 cup butter
1 medium onion, thinly sliced
1 large green pepper, thinly sliced
1 teaspoon curry powder
1 teaspoon chopped garlic
3 pounds Brussels sprouts (about 36), stem and outer leaves removed
1 1/2 cup canned diced tomatoes, with juice
1 cup vegetable stock
Salt and pepper to taste
Melt the butter in a frying pan over medium heat. Add the onion and green peppers and cook until the onion is translucent, stirring occasionally. Add the curry, garlic, and brussels sprouts. Cover and cook until the Brussels sprouts begin to brown, for about three to four minutes. Add the canned tomato, tomato juice, vegetable stock, salt, and pepper. Cook for about 45 minutes, until the mixture is nearly dry and the Brussels sprouts are very tender. Remove from heat and season with salt and pepper. Serve hot.