| Djibouti Lentils
- Side Dish
Cooking Recipes Ingredients:
2 c Dried lentils; picked over -and washed
6 c Water
3/4 c Anaheim green peppers, seeded and chopped
2 c Red onions; peeled, chopped
1/4 c Spiced butter
1 tb Grated fresh ginger
2 cl Garlic; peeled, crushed
1 tb Berbere sauce, freshly ground black
pepper to taste
Cooking Recipes Directions
Boil the lentils in water for 5 mins.Drain, reserving liquid.In
4 quart saucepot, sauté the Anaheim peppers and onions
in thespiced butter until the onions are tender.Add the lentils,
4c of the reserved liquid, and the remainingingredients and
bring to a simmer.Cook, covered, over low heat 35-40 mins,
stirring occasionally to prevent sticking.
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Yetakelt
W'et - Main Course
(Spicy Mixed Vegetable Stew)
Cooking Recipes Ingredients:
1 c Onions, finely chopped
2 Garlic cloves, pressed
1 tb Berbere (dry)
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh
1 c Green beans, cut in thirds
1 c Carrots, chopped
1 c Potatoes, cubed
1 c Tomatoes, chopped
1/4 c Tomato paste
2 c Vegetable stock
Salt and pepper to taste
1/4 c Chopped fresh parsley(OPT)
Cooking Recipes Directions
Sauté the onions, garlic, berbere, and paprika in the niter
kebbeh for 2 minutes.
Add the beans, carrots, and potatoes and continue tosauté
for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and vegetable stock. Bring
to a boil and then simmer for 15 minutes, or until all of the vegetables
are tender. [personal comment: we simmered more like 40 minutes,
until it eventually thickened] Add salt and pepper to taste. Mix
in the parsley (optional). Serve with injera and yogurt or cottage
cheese.
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