Ethiopian Cuisine » Vegetable

Ethiopian Lentils

Wed, 25 Mar 2009 16:31:36 +0000

Ingredients
• 2 cups dried lentils, washed
• 6 cups water
• 3/4 cup anaheim green peppers, seeded & chopped
• 2 cups red onions, chopped
• 1/4 cup ghee
• 1 tablespoon grated fresh ginger
• 2 each garlic cloves, crushed
• 1 tablespoon berbere sauce
• Pepper

Directions
Boil the lentils in water for 5 minutes. Drain and put aside liquid. In a 4 quart pot, sauté the peppers & onions in the ghee until the onions are tender. Add the lentils, 4 cups of the reserved liquid & the remaining ingredients & bring to a simmer. Cover and cook over a low heat for 35 to 40 minutes, stirring occasionally to prevent sticking.

Serves 6

Ethiopian Green Beans and Potatoes

Tue, 03 Mar 2009 21:01:24 +0000

Ingredients
•    2 large potatoes, diced
•    1/2 pound green beans
•    1 tablespoon olive oil
•    1 small onion, finely chopped
•    2 cloves garlic, finely chopped
•    1 small serrano pepper, seeded and chopped
•    1/2 teaspoon turmeric
•    1/2 teaspoon cumin
•    1/2 teaspoon salt
•    1 can stewed red ripe tomatoes
•    1/2 teaspoon fresh lime juice

Directions
Cover potatoes in boiling water and simmer for 12 minutes. Then add green beans and cook for 5 more minutes. Drain. In a large skillet, heat oil, sauté onion, garlic, serrano for 4 minutes. Stir in remaining seasoning and sauté for 1 minute. Add potatoes, green beans and remaining ingredients. Cook for 7-10 minutes over medium heat stirring frequently.

Serves 4

Collard with Spiced Cottage Cheese (Yegomen Kitfo)

Tue, 24 Feb 2009 16:06:55 +0000

Ingredients

•    12 ounces cottage cheese
•    1/3 cup niter kebbeh
•    2 cloves garlic, finely chopped
•    1/4 teaspoon ground cardamom
•    Salt And pepper
•    2 pounds collard greens, chopped
•    2 medium chiles, finely chopped
•    1 tablespoon fresh ginger root, grated
•    1 teaspoon garlic, finely chopped
•    1/2 teaspoon ground cardamom
•    1/2 cup niter kebbeh
•    2 tablespoons onion, finely chopped

Directions

Mix in everything together excluding the collards and let sit at room temperature for 15 minutes.

Steam collards for approximately 20 minutes.

Add to rest of ingredients and mix thoroughly.

Maybe served separately or with greens in cottage cheese.

Serves 6

Ethiopian Mixed Vegetable Stew Recipe

Fri, 06 Jun 2008 19:30:54 +0000

Ingredients

• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 teaspoon ginger
• 3 medium serrano pepper, chopped
• 2 tablespoons olive oil
• 2 medium potatoes, chopped
• 2 medium carrot, chopped
• 2 cups french-style green beans
• 1 large bell pepper, chopped
• 1 teaspoon salt
• Pepper
• 1/2 teaspoon cayenne
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 can tomatoes, chopped
• 8 ounces spinach, chopped
• Rice, cooked

Directions

Sauté onion, garlic, ginger and chiles in oil for 10 minutes.

Add potatoes, carrots, green beans, bell pepper, salt, pepper, cayenne, cinnamon, cardamom, nutmeg and cloves.

Sauté for 2 minutes. Add tomatoes and simmer for 45 minutes.

Stir in spinach and simmer for 15 minutes.

Serve over rice or with the flat bread injera.

Serves 4