Ethiopian Ginger Vegetables Recipes

YATAKLETE KILKIL -- ETHIOPIAN VEGETABLES WITH GARLIC AND GINGER

Steps:

• Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
• If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.
• Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.
• When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
• Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.
• Set them aside to drain completely.
• Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.
• Cook for about 5 minutes until the veggies are soft but not brown.
• Add the garlic, ginger, salt and pepper and stir for a minute or so.
• Add the reserved vegetables and the scallions and mix until everything is coated in oil.
• Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.

ETHIOPIAN GINGER VEGETABLES

Steps:

• 1. Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 minutes. Remove veggies and rinse.
• 2. Saute‚ the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and saute‚ 5 minutes.
• 3. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.