Ethiopian Vegetables


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Fiery-hot Ethiopian cuisine starts with an intense and complex base of garlic, gingerroot and onion, then adds other vegetables and seasonings. The flavors of the many spices meld and mellow as they simmer slowly with sweet, starchy vegetables.

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Serving Size / Yield

3 servings


  • 1/2 small yellow onion
  • 2 garlic cloves, minced
  • 1 tsp. gingerroot, grated
  • 2 tsp. vegetable oil
  • 1 large potato, peeled and cubed
  • 1 carrot, cut into rounds
  • 1 lb. spinach, washed (discard coarse stems)
  • 1/16 tsp. cinnamon
  • 1/16 tsp. cardamom
  • 1/4 tsp. salt
  • 1/16 tsp. cayenne pepper
  • 1/8 tsp. hot pepper sauce

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Sauté onion, garlic and gingerroot in oil in a thick-bottomed pot. Cook slowly until onion turns translucent. Add potato and carrot, and pour in water to half cover vegetables. Stir in remaining ingredients, Simmer, covered, until potato cubes and carrot rounds start to fall apart. Stir occasionally, adding water as needed, to cook the vegetables.

Serves 3

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