Ivory Coast stew

Ingredients for 4 servings:

• 350 g smoked tofu
• 500 g mushrooms
• 1 eggplant(s)
• 3 tomatoes
• 2 onions
• 3 chili peppers
• 3 cloves garlic
• 1 tbsp ginger
• 1 tsp thyme
• 1 bay leaf
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Squeeze the tofu and cut into cubes. Slice the mushrooms. Dice the eggplant, tomatoes, onions, garlic, chilies, and ginger. Preheat the oven to 165°C (325°F). Place all ingredients in a large, ovenproof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil. Place the pot in the oven and cook for two hours. Remove the pot from the oven occasionally and shake gently to prevent sticking. Remove the pot from the oven and let it rest for about 10 minutes. Serve hot with couscous or rice. The original recipe is served with attiéke or cooked yams. Note: Alternatively, this process can be made without an oven. Follow the same procedure as in the original recipe, but simmer on the stovetop over medium heat for one hour. The result will not be the same, but it will still be delicious.