My friend Freedes from My Burnt Orange went Vegan for Lent. Through our conversations on Twitter (follow us @africadietitian and @vegan_african), she informed me that her favorite dish during this time was the Babganoush. I shared that mine was the Peri Peri Soya Chunk Sauce, using Soya Chucks from Zimbabwe, and we instantly agreed on a recipe exchange. Freedes shared her recipe and I know some of you are asking what exactly is a “soya chunk?”
Uncooked soya chunks
In many parts of the world, soy is referred to as “Soya.” Soya chunks are basically soy flour or concentrate that has been processed and dehydrated to form a fibrous nugget. It is classified as a Texturized Vegetable Protein (TVP) because upon rehydration, it develops a texture like meat. Simply put, when cooked, it looks like meat, feels like meat, might taste like meat, but is not meat. It is soy. Its nutritional properties make it a valuable addition to any diet. Soya chunks are high in protein, iron, calcium and low in fat and cholesterol. Some countries fortify the chucks with Omega-3 fatty acids and B-vitamins. Around the world, they are extremely affordable and make a terrific meat replacement. Despite their nutritional benefits, they are not very popular in Africa. Many complain that they are “tasteless” and have a very distinct (for lack of a better word) “smell”.As part of my “30 Days A Vegan” Challenge I wanted to make a simple traditional “beef(less)” stew to accompany a nice plate of Sadza (ugali, fufu, nshima etc) and fresh garden greens but I needed to infuse taste into the soya while reducing the smell. Here’s what I did.
TIP : While soya is generally tasteless, it is an excellent absorber of the flavors it is cooked with. A good, flavorful sauce will make a good, tasty soya dish.
To decrease the smell I boiled soya in water seasoned with a little salt and garlic chunks. I then rinsed it and squeezed the water out. Other tricks to minimize the smell are :
- Boil soya in salt water for about 5 minutes. Drain, rinse and squeeze the water out of the chunks. Repeat again and then follow recipe
- Soak soya in hot water for 1 hour, add Catsup and hot sauce to water, cover and store in fridge overnight. Drain, squeeze and cook according to recipe
- Add soya chunks to boiling water with vinegar. Allow to soak for 20-30 minutes. Rinse and squeeze out excess water.
- Add milk to boiling water and then add soya chunks. Allow to boil for 30 minutes. Rinse, drain and squeeze excess water.
Soya after boiling, rinsing and squeezing out liquid
Ingredients:
1/2 cup soya chunks
Boiling water
5 garlic cloves
Oil for sauteeing
1/2 medium onion
1 tsp fresh ginger root, mined
1/4 green bell pepper
3/4 tsp curry powder
3/4 tsp peri peri powder (use more or less to taste)
1-2 tsp fresh coriander
1-2 large ripe tomatoes, diced
1 medium potato
1-2 cups vegetable broth
salt to taste
Method:
Boil water with 3 gloves sliced garlic for 20 minutes. Rinse in cold water, drain and squeeze out excess water. Repeat again if smell still exists. In saucepan, saute onion,bell pepper, ginger and remaining garlic. Add the peri peri, curry powder and coriander to the mixture and saute until fragrant. Add the squeezed soya chunks and saute together with seasoned vegetables. Add the tomatoes, potatoes and vegetable broth. Leave open and allow to simmer for 30-45 minute. Serve hot with sadza. (I don’t think rice does it justice.)
Do you have a favorite soya recipe? Please share.
Soya Chunks in Peri Peri Sauce
