| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Ethiopian | African, Ethiopian, Vegetables | 8 | Servings |
INGREDIENTS
| 3 | Onions | |
| 4 | Carrots | |
| 3 | Potatos | |
| 1/4 | White cabbage | |
| 1/4 | c | Oil |
| 1 | Head garlic | |
| 1/2 | t | Ground ginger |
| 1/2 | t | Turmeric |
| 1/2 | t | Black pepper |
| 1 | t | Salt |
| 4 | c | Water |
INSTRUCTIONS
Recipe by: Gad S. Sheaffer (gss@iil.intel.com) This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them. Peel all vegetables , cut into small cubes. peel and mash the garlic. Heat oil in a large pan and add vegetables. cover and saute 2-3 minutes. Add the ginger, turmeric, pepper and salt and mix well. Add the water , stir and cook over very low flame for 30-40 minutes. Serve hot.
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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 321.5mg
Potassium: 205.8mg
Carbohydrates: 9g
Fiber: 2g
Sugar: 4.1g
Protein: 1g