2 tbsp ghee -=or=- vegetable oil
3 each whole cloves
1 large onion, chopped
2 each garlic cloves, crushed
1 cup potatoes, cubed
2 cup carrots, diced
2 cup green beans, chopped
1/2 tbsp berbere
1/2 tbsp hungarian paprika
1/2 cup coconut milk
1 salt & pepper
1 cilantro, chopped
A Recipe for
African Style Vegetables In Coconut Milk
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This is a recipe for African Style Vegetables In Coconut Milk from the recipe cookbook of Recipes-to-go (Drink)
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
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The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
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Chemically speaking, chocolate really is the world's perfect food. |
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Heat ghee or vegetable oil with the whole cloves over low heat. When
hot, add the onions & garlic & saute, stirring occasionally, for a
few moments. Add the carrots & potatoes & continue to saute for 5
minutes, stir to prevent sticking. Add the green beans & saute for
just a few more minutes. Slowly stir in the coconut milk. Use only
as much as you need to create a thick sauce: the vegetables should
not be swimming in milk. Carefully bring to a boil, reduce heat &
simmer until the vegetables are cooked, 15 to 20 minutes. Stir
occasionally otherwise the milk & vegetables will burn. Garnish with
cilantro. Serve with an Ethiopian Lentil stew or with an Indian dal
to mix cuisines, & bread. If you prefer the vegetables to be hotter,
add more berbere. It is best if this dish is made ahead of time &
then left to let the flavours marry. In place of cilantro, use fresh
parsley.
Serves: 4
African Style Vegetables In Coconut Milk Recipe brought to you by Recipes To-Go