evenings when you don't feel like cooking. Here are a few stew recipes for you to try.

*** EAST AFRICAN BEEF AND CASSAVA STEW Muhogo Tamu Yield: 6 servings 11 teaspoons salt 1 pound cassava, peeled and cut into 1 -inch cubes 11 pounds stew beef, cubed 1 teaspoon black pepper 1 cup peanut oil 1 small onion, minced 1 teaspoon ground turmeric 2 medium tomatoes, cut into wedges 1 cup water 1 cup coconut milk 1 tablespoon chopped hot fresh green chili 3 tablespoons chopped cilantro FILL a medium pot with water and add 1 teaspoon of the salt. Bring the water to a boil and add the cassava. Boil the cassava until it is fork-tender but not mushy, about 10 minutes. Drain in a colander and set aside.

Season the stew meat with the remaining salt and pepper. In a skillet, heat the oil until it is hot but not smoking and brown and beef over moderate heat, turning frequently. Drain on paper towels. Add the onion to the oil that remains in the pan and cook, stirring frequently, until golden brown. Add the turmeric and cook, stirring for 1 minute.

Return the beef to the skillet. Add the tomatoes and water and combine all the ingredients well. Increase the heat to high and bring the mixture to a boil.

Reduce the heat to low and simmer, partly covered, about 1 hour, or until the beef is tender.

In a bowl, combine the coconut milk, chili, cilantro and pour the mixture into the skillet. Add the cassava and combine all the ingredients well. Simmer, partly covered, 10 to 15 minutes.

*** LAMB WITH OKRA Bamia Yield: 4 servings 3 tablespoons olive oil 2 10-ounce packages frozen okra, thawed and drained 1 pound stew lamb, cut into 1-inch cubes 2 cloves garlic, chopped 2 to 3 medium tomatoes, peeled and chopped 1 teaspoon salt 1 teaspoon black pepper 1 cup water IN a saucepan, heat the oil until it is hot but not smoking. Add the okra and saute until brown. Add the lamb, garlic, tomatoes, salt, pepper, and water.

Cover, reduce the heat, and simmer about 11 hours, until the lamb is tender.

*** GHANIAN EGGPLANT STEW Froi Yield: 4 servings 2 pounds fish fillets (any white fish such as sole or flounder) 1 tablespoon poultry seasoning 3 tablespoons olive oil 1 large eggplant, peeled and cut into 1 -inch cubes 1 cup chopped onion 1 cup chopped green bell pepper 2 tomatoes, quartered 1 tablespoon salt 1 teaspoon crushed red pepper flakes 1 teaspoon black pepper 1 cup water 1 pound shrimp, shelled and deveined PREHEAT the oven to 350 degrees.

Wash the fillets and pat dry. Sprinkle with the poultry seasoning; set aside.

In a heavy skillet, heat the oil until it is hot but not smoking, and cook the eggplant, onion, bell pepper, and tomatoes over moderate heat until the onions are soft but not brown.

Hearty stew recipes to warm up those chilly evenings Add the salt, red pepper flakes, and pepper. Reduce the heat to low, cover the skillet tightly, and simmer until the vegetables are tender, about 5 minutes.

Put the vegetables in a blender or food processor and puree until smooth.

Pour the pureed vegetables into a 6-quart casserole or Dutch oven. Layer the fillets over the vegetables and arrange the shrimp over the fillets. Add the water, cover tightly, and bake for 30 minutes.

*** LAMB TAUSHE Yield: 6 servings 1 cup vegetable oil 2 pounds boneless stew lamb 1 large tomato, peeled and chopped 1 teaspoon salt 1 large onion, diced 4 scallions, chopped 1 tablespoon black pepper 2 cups water 11 cups diced pumpkin meat (about 1 pound) 1 cup peanut butter 1 pound spinach, washed and shredded IN a large, heavy pot, heat the oil until it is hot but not smoking and brown the lamb. Add the tomato, salt, onion, scallions, pepper, and water. Simmer for 30 minutes.

Add the pumpkin and simmer for another 20 minutes. Add the peanut butter and spinach and simmer for an additional 20 minutes, or until the vegetables are tender.

*** SOUTHERN SUCCOTASH Yield: 4 servings 1 cup dried baby lima beans 3 cups water 1 teaspoon salt 1 28-ounce can whole tomatoes with liquid 1 teaspoon dried thyme 2 small bay leaves 2 tablespoons chopped green bell pepper 1 tablespoon bacon fat 1 cup fresh, frozen, or canned corn kernels 1 tablespoon sugar PUT all the ingredients except the corn and sugar in a large pot. Bring the ingredients to a boil. Cover and simmer 11 hours, adding more water as needed to cover the beans and vegetables.

Stir in the corn and sugar. Cover and cook another 25 minutes, stirring occasionally.

All recipes from: The African-American Kitchen.