(Ethiopian gingered vegetable stew)
4 to 6 servings
- New potatoes, peeled and cut into chunks -- 6
- Carrots, peeled and cut into 1/4-inch rounds -- 4
- Green beans, trimmed and cut in half -- 1/2 pound
- Onion, chopped -- 2
- Garlic, minced -- 2 cloves
- Gingerroot, peeled and minced -- 1 tablespoon
- Chile pepper, minced -- 2 to 3
- Oil, butter or niter kibbeh -- 3 tablespoons
- Cardamom or nutmeg, ground (optional) -- 1/2 teaspoon
- Salt and pepper -- to taste
- Place the potatoes, carrots and green beans in a large saucepan, cover them with water and add 2 teaspoons of salt. Bring to a boil over medium heat, then reduce heat to low and simmer until the vegetables are cooked through, 10 to 20 minutes. Drain, reserving the water, and set aside.
- Place the onion, garlic, ginger and chile pepper in a food processor or blender and puree until smooth.
- Heat the oil, butter or niter kibbeh in a large saucepan over medium-low heat. Add the onion puree and sauté until the moisture evaporates and onions lose their rawness, 6 to 8 minutes. Do not let the onions brown.
- Add cooked vegetables, cardamom or nutmeg, salt, pepper and about 1/2 cup of the reserved water. Stir well and simmer on low heat for 15 to 30 minutes. Serve hot or at room temperature.
- You may steam the vegetables instead of boiling them to conserve nutrients. The vegetables can also be cooked separately instead of all together.
- Try using different vegetables: broccoli, cauliflower, cabbage, peppers.