| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Ethiopian |
African, Vegetables, Ethiopian |
8 |
Servings |
INGREDIENTS
| 1/2 |
|
Kilogram dry green peas |
| 3 |
lg |
Onions |
| 1/2 |
c |
Oil |
| 1 |
|
Head garlic |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Black pepper |
| 1 |
ts |
Salt |
| 3 |
c |
Water |
INSTRUCTIONS
Recipe by: Gad S. Sheaffer (gss@iil.intel.com) Soak the peas in tap water
for 20 minutes.
Peel the onions and cut into small cubes. Peel and mash the garlic.
Heat the oil in a pan and saute the onion and garlic until golden.
Add the ginger, pepper and salt and 2 cups water. Stir well, cover and
bring to boil.
When the water boil, add the peas and the rest of the water and cook 40
minutes on a medium-low flame. Serve hot
Gad S. Sheaffer (gss@iil.intel.com) - Intel design center - Haifa ,Israel.
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