Saturday, 27 September 2014



For the alphabet W I have chosen Western Sahara! In case you are wondering what on earth is wrong with me, let me tell you we at Blogging Marathon are at the fag-end of our marathon, mega marathon where we blog on one  theme. This time its international cuisine the marathon is aptly name” Around the World in 30 Days”

I am not writing any more as intro for my post as I have shooting pain in my arm. In fact I am a day late to post this recipe.

Suffice to say this was one not much appreciated at home. The younger one said “Upit with gravy” I suppose my substitutions were what gave the flavour. It was too bland for out taste too.

Hopefully they will be more enthusiastic when I retry….: D I had also planned to go with this dish Atai but after the reactions I decided do forget it!!


Recipe Source:Here
For the stew:
  • 2 Onions
  • 5-6 cloves of Garlic
  •  1 cup of mixed vegetables like carrots capsicum, pumpkin, cabbage, chopped in chunks
  • 100 grms of mushrooms about 10 big ones, split in 2
  • ½ tsp Dhania/ coriander powder
  • ½ tsp Jeera/cumin powder
  • 1 tsp Red chilli powder
  • ½ tsp Pepper powder
  • ¼ cup dhania/ coriander leaves, finely chopped
  • 3-4 tomatoes, chopped
  • 1 cup of chick peas soaked and boiled
  • Oil
  • Salt

For the rava:
  • 1 cup rava
  • ¼ tsp saffron
  •  A few spring of coriander and mint
  • 2 tsp olive oil

  • Heat oil in a large pot.
  •  Add garlic and then line the bottom with the onions.
  •  Arrange the carrots and mushrooms.
  • Add the coriander powder, jeera powder, red chilli powder, pepper.
  • Allow it to simmer for 5 minutes.
  •  Add the cabbage, pumpkin and capsicum. Allow to simmer for 5mins.
  • Add coriander, add in about one cup of water and chopped tomatoes.
  • Allow it to simmer lightly until you see a lot of liquid forming about 15mins).
  •  Add chick peas
  • Stir; let it simmer for another 15-20 minutes.

 As this is cooking let’s get the jada rava ready:
  • Roast the rava till you get a lovely aroma. Measure the volume.
  • Boil double the volume of water.
  • Place the rava into a bowl mix the saffron and cover with boiling water.
  • Stir, then set aside for 20 minutes, or until the jada rava has absorbed all of the water.
  • Add the chopped mint and coriander.
  •  Add some olive oil mix well making sure all the rava gets a coating of the oil and to separate any clumps.
  • Then, put the rava in a strainer lined with a cloth steam for about 5 minutes. This helps the flavour of the herbs get absorbed.
  • Your stew/ soup is done by now.
  • So dish out !!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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  1. I can understand why she said that. :) like the addition of all those vegetables in the gravy.

  2. Well all dishes cant be perfect its ok if the dish was not approved. And lets say there sre times when you don't like and others this is one of those..with a bit of spice it might be s favourite dish.

  3. Nice flavorful couscous. I like the addition of chickpeas

  4. Great choice for W.. Couscous is just inviting me..I can have a satisfying lunch with this super filling dish.

  5. Love your version of couscous :-)

  6. I can understand your daughter. :) It is a filling meal.

  7. I can understand why your daughter said that!But I would love to try this version :)

  8. I am confused isn't rava semolina? did you substitute this for the couscous? I was looking for western sahara recipes but only found 1 meat stew and did not want to do another one for the month. congrats on even finding this recipe

    1. Yes Mir Rava os semolina I used it as a substitute for couscous.


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