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African Vegetable Stew
1 very large onion, chopped
1 bunch Swiss chard
1 can garbanzo beans (known also as chick peas, ceci, etc.)
1/2 c. raisins
1/2 c. uncooked rice
several fresh tomatoes (or 1 large can of canned tomatoes)
1 clove garlic (or more to taste)
2 yams
salt and pepper to taste
tabasco sauce to taste
Fry onion, garlic, and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt, and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done, about 25 minutes. Add Tabasco sauce to taste. Serves 4.
And, of course, the funniest food of all, kumquats.
~George Carlin
In medieval England beer often was served with breakfast.
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