Ingredients
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
2
-
-
-
-
Directions
Shro Wat, I found this recipe on the internet while looking for how to use the plantain I’d bought It’s based on an Ethiopian dish and I subsequently modified it (didn’t like the plantain and added more tomato taste) It has a lovely creamy texture and is perfect on a winter evening served with millet or couscous , I found this recipe on the internet while looking for how to use the plantain I’d bought It’s based on an Ethiopian dish and I subsequently modified it (didn’t like the plantain and added more tomato taste) It has a lovely creamy texture and is perfect on a winter evening served with millet or couscous
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Steps
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1
Done
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In a Large Saucepan, Brown the Onion in the Oil, Then Add the Garlic and Chilli (if Using) and the Berbere Powder and Fry For 2-3 Minutes. |
|
2
Done
|
Add the Tomatoes, Peanut Butter and Tomato Paste and Stir Until Sauce Is Smooth. |
|
3
Done
|
Add the Vegetables With Enough Water to Cover Them. Season to Taste. |
|
4
Done
|
Bring to a Simmer and Cook, Covered, For 30-45 Minutes. During This Time, Stir Every So Often and Add More Water as Needed. |
|
5
Done
|
at the End of Cooking If the Sauce Is Too Thick, Add More Water; If Too Thin, Boil to Reduce. Taste and Adjust Seasoning If Necessary and Serve. |
