Memorial Day Recipes

Ethiopian Vegetables

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Ethiopian Vegetables

Rating:

(2 votes) 4 2

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.

Ingredients

  • ½ 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)
  • pinch cinnamon
  • pinch cardamom
  • ¼ tsp. salt
  • pinch cayenne pepper
  • dash hot pepper sauce

Directions

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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