Ethiopian gingered vegetable stew
6 Small New Potatoes, peeled,1" cubes
4 Carrots peeled, cut in ¼" discs
½ lb Green Beans, cut in 1" pieces
2 cloves Garlic, crushed
1 T Gingerroot, peeled, chopped
2-3 Jalapeno Pepper, seeded, chopped
2 T Oil, Butter or Niter Kibbeh
½ c Water or Stock
½ t Ground Cardamom
Salt & Pepper to taste
Place potatoes, carrots and green beans in a large saucepan. Cover with water and add 2 t salts. Bring to a boil and simmer till all vegetables are cooked through, about 10-20 minutes. Drain and set aside.
Place onions, garlic, ginger and pepper in a food processor or blender and puree.
In a large saucepan, heat oil, butter or niter kibbeh over medium heat. Add onion puree and sauté until moisture evaporates and onions lose their raw aroma. Do not brown.
Add cooked vegetables, water, cardamom and salt and pepper. Stir well and simmer on low heat 15-30 minutes.
Notes: You may steam the vegetables instead of boiling them to conserve nutrients.
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