Tuesday, January 12, 2016

Fave Ethiopian Dishes

1/2 cup (125 mL) canola oil
1-1/2 medium yellow onions, halved, thinly sliced
3 large carrots, peeled thinly sliced on diagonal
2 white boiling potatoes, peeled, cut in 1-inch cubes
1 tbsp (15 mL) puréed fresh garlic
1 tsp (5 mL) pureéd fresh, peeled ginger
1/4 tsp (1 mL) each: turmeric, fine sea salt, black pepper
1 cup (250 mL) water
8 to 10 cups (2 to 2.5L) chopped, coredgreen cabbage
1 jalapeno, chopped with seeds
In large saucepan, heat oil over medium. Add onion. Cook, stirring, 4 minutes. Add carrots. Cook, stirring, 4 minutes. Add potatoes. Cover; Cook 5 minutes. Add garlic, ginger, turmeric, salt and pepper. Cook, stirring, 1 minute. Add water. Cook, stirring, 3 minutes. Add cabbage and jalapeno. Cook, stirring, 2 minutes. Cover and cook, stirring occasionally, until vegetables are soft, about 5 to 8 minutes. (Don’t let it burn.)

Makes about 4 cups (1L).

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