I have not been posting an awful lot due to the fact I were making recipes which have already been documented on this space. That said, I do have a recipe to present that has been sitting in my draft folder for pretty some time. That's a disgrace, as it is a superb one and no longer difficult to prepare either.
I'm especially concerned with one of a kind cuisines and African food simply stimulates the palate. This Ethiopian-fashion stew is highly spiced and tart but mellowed out with the addition of silky okra, a vegetable I do not use as often as I have to. High in nutrients and antioxidants, the flavor is instead hard to describe, but it does nicely fill out soups and stews and is often enjoyed breaded and fried.
Homemade berbere is a ought to here. It's of blend of chilies and aromatic spices that takes little or no time in any respect to make up and it maintains well in a sealed glass jar for a very good few months.
Green beans can been used in area of the okra is you please.
I served this dish with spiced teff desserts with solar-dried tomatoes but as with all Ethiopian vegetable dishes it might go also move nicely with injera bread, a spongey sourdough bread made with teff flour.
Other African recipes to strive from Lisa's Vegetarian Kitchen:
Chickpea Patties Smothered in Vegetable Gravy
Mixed Vegetables in a Basic Ethiopian Kulet Sauce
Ethiopian-Style Hummus
Vegetarian Harira (Moroccan Chickpea and Lentil Stew)
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