Ethiopian Mixed Vegetables
Another well-balanced recipe from the wonderful Teff Love cookbook; our only modification was adding a bit of liquid. Ethiopian Mixed Vegetables make a nice texture contrast to puréed items on your injera. The spicing is subtle enough that you can serve to people who don’t like Ethiopian food (of which there seem to be quite a few) and they won’t suspect a thing. Makes 8 servings when presented as part of an Ethiopian combination plate.
Ingredients:
½ green cabbage, chopped in 1-inch chunks
¾ lb thin-skinned potatoes (about 2 c), skin on, cut into bite-sized chunks
¼ lb carrots (about 1 c), peeled and cut into ¾ inch slices
¼ c Niter Kibbeh or vegan equivalent (same spices, but made with vegetable oil rather than clarified butter) or olive oil
6 cloves garlic, finely chopped
2 t peeled and grated fresh ginger
¼ t ground cardamom
½ water or stock (chicken or veg)
¾ t salt, plus more if desired
2 jalapeño chiles, seeded, veined, and quartered lengthwise
Freshly ground black pepper
Method: melt the niter kibbeh and toss with all ingredients except water, salt and jalapeños until spices are well distributed. Spread in a flat roasting pan and pour over water or stock; cover with a lid or foil and bake in a 425 degree oven for 35 minutes. Remove cover and add jalapeños and salt; cook another 10 minutes or until potatoes are tender. Serve hot.
Yum