Ethiopian cooking is marked by hot spices, thick stews and injera, a large, flat sourdough bread. Diners in Ethiopia use the injera as an eating utensil to scoop up food.
6 small red potatoes, scrubbed
3 lg. carrots, scrubbed, cut into pieces
1/2 lb. fresh green beans, cut into 2" lengths
1/4 cup oil
2 onions, coarsely chopped
1 lg. green pepper, finely chopped
2 jalapeños, stemmed, seeded, minced
3 cloves garlic, minced
2 teaspoons finely chopped ginger root
1 teaspoon salt
1/2 teaspoon white pepper
6 green onions, cut into 2 inch lengths
Bring a large pot of water to a boil. Drop in the potatoes. After 5-6 minutes, add the carrots and green beans and cook for another 5 minutes. Drain in a colander. Set aside.
In a stewpot, heat the oil over medium heat. Add the onions, green pepper, and jalapeños. sauté for about 5 minutes. Do not let brown. Then stir in the garlic, ginger, salt, and pepper. Stir for one minute.
Add the reserved vegetables and toss gently until coated. Sprinkle on the green onions. Cover the pot and cook over low heat for about 10 minutes. Vegetables should be tender-crisp.
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This page modified January 2007
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