| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Ethiopian |
|
8 |
Servings |
INGREDIENTS
| 1 |
c |
Bermuda onion |
| 4 |
tb |
Oil |
| 4 |
|
Carrots; peeled, 1" slices |
| 4 |
|
Green peppers; cleaned & quartered |
| 3 |
c |
Water |
| 6 |
oz |
Tomato sauce |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Ground ginger |
| 4 |
|
Potatoes; thickly sliced |
| 2 |
|
Tomatoes |
| 8 |
|
Wedges cabbage; 1" wide |
|
|
Salt and pepper |
INSTRUCTIONS
In a 4-quart saucepan saut. onion in oil until soft but not brown. Add
carrots, green peppers, water, tomato sauce, salt and ginger. Cook: for 10
minutes covered. Add potatoes. Plunge tomatoes in boiling water, remove
skins, cut in 8 wedges each, and add to stew. Cover and cook for 10
minutes. Add cabbage wedges. Sprinkle with salt and pepper. Cook until
vegetables are tender. Correct the seasoning. Place in an attractive bowl
and portion out uniformly.
NOTES : The Copts in Ethiopia have many fast days on which they are not
permitted to eat meat. Vegetables Alechas and Wats are substituted on thes=
e days. (the Wat differs from Alecha in that it is made with a spice called
Ber-beri or Awaze.)
Recipe by: http://www.nh.ultranet.com/~wube/Recipes9.html
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
27, 1998
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