Ethiopian Food

Ye’atakilt Alich’a makes a tasty vegetarian dish with injera or bread and side orders of split pea sauce or lentil sauce.

Utensils:
medium cooking pan

Ingredients of Vegetable stew:
1 ½ cups oil
1 ½ cups red onions (chopped)
6 medium potatoes
5 medium carrots
1 small can tomato paste
1 small cabbage
6 medium green peppers (chili Anaheim)
¼ tsp. garlic powder
to taste salt
¼ tsp black pepper

How to create Vegetable stew
Cook onions in oil in a medium pan without browning. Add tomato paste and mix well. Set aside. Peel and slice carrots. Wash and lessen cabbage into large pieces. Add carrots and cabbage to frying onions. Stir gently and cook until tender. Peel and cut potatoes and add to the mixture. Add garlic powder and cook 30-45 minutes. Season to taste with salt and black pepper. Just beforeserving, slice green peppers lengthwise and dip into the sauce. Serve strong or chilly. Makes 6 servings. Refrigerate to store.
Variations: Substitute cauliflower or broccoli for cabbage and leave out potatoes. Use bell peppers as a substitute of pungent green peppers to keep sauce mild and contribute a little turmeric to color. Freshly formulated ginger and garlic paste offer excellent essence.

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