Fusion Vegetable Broth

Homemade broth is not only medicinal but adds taste and flavour to most meals and highly highly recommended for healthy meals. It is easy to make and keeps for very long in little packs in the freezer.

Why make your own Broth?

Health benefits: These will be a great substitute for stock cubes (which contain Monosodium Glutamate (MSG)). MSG is a flavour enhancer and nutritionally indispensable amino acid and an ingredient in most stock cubes used by African households. Making your own broth ensures that your meals do not contain excess amounts of ingredients leading to dangerous side-effects. Although the FDA declared that limited MSG use is safe, potential cardiac, gastric and neuromuscular side effects have been reported in increased consumption (Kazmi et al 2017). This is why we recommend that alternatives are considered if possible. Salt is another additive that is present in excessive amounts in many stock cubes. This is a problem because salt is known to increase hypertension and kidney disease and the maximum daily adult recommended quantity is 2.3mg per day. Thus,making your own helps you manage the amount of salt in your food.

Food Flavour: These fusion broths are versatile and will add flavour to any meal especially stews and soups. You should also modify/add your favourite pure spices

Practical and versatile: Having a ready supply of these homemade broth as stocks will shorten cooking time whilst ensuring that your meals remain tasty and healthy.

Cost: Making your own will save on your shopping bill.

5 from 1 vote

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Course Sauces & Broths

Cuisine Fusion

Calories 47 kcal

Ingredients

2 g Dried shitake or other mushroom (omit if allergic)
1 tbsp Olive oil
2 Celery sticks cut into chunks
2 Carrots cut into chunks
2 Onions cut into chunks
6 Garlic cloves bashed
50 g Ginger
2 Fresh parsley stalks
2 Fresh sprigs of thyme
1 Sprig fresh bay leaves
5 Peppercorns
5 Habanero peppers (2 red and 2 yellow) optional

Instructions

Reconstitute shiitake mushroom in water for 2 hours
Add all the ingredients to a large saucepan with a pinch of salt then cover with 2 litres of water
Bring to the boil, then reduce to a simmer and cook for 2 hours (Carefully remove the habanero chilli ensuring they do not burst after one hour if a mild spice factor is preferred
Burst the habanero chilli/peppers for a hotter spice factor
Pass through all through a sieve
Let cool down and then divide the remainder into ten 100ml portions
Store in the fridge or freezer and use for cooking
Will keep in the fridge for a week and for three months in the freezer

Notes

Please use glass storage jars and avoid plastics if possible.
If you must use plastics, use FDA compliant plastics such as high or low density Polyethylene

Nutrition

Serving: 100ml ServingCalories: 47kcalCarbohydrates: 1.7gProtein: 0.2gFat: 1gSodium: 0.07mg

Keyword Afrofusion

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Fusion Vegetable Broth