Key Sir Alicha Ethiopian Beets And Potatoes Recipes

KEY SIR ALICHA

Steps:

• On a heated pan, add oil and chopped galic, ginger, and jalapeno.
• Add onions and fry until onions are transclcent. Then add the beet and mix.
• Seasn with salt and Berbere if using. Add water and cover with the lid. When beet is cooked half way through add potaotes and allow it cook.
• Serve with Injera or rice.

ETHIOPIAN BEET & POTATO SALAD

Steps:

• 1. Wash and trim the beets, and simmer in a medium saucepan for about 35 - 45 minutes (depending on size), or until tender. Remove the beets from the liquid and remove skins with a paper towel. Cut into bite sized pieces.
• 2. Meanwhile, in a separate saucepan, gently simmer the potatoes for 20 - 25 minutes, or until tender. Drain the potatoes, and let them dry out a little in the warm pot.
• 3. While the beets and potatoes are cooking, dice the onion and jalapeño, and place them in a large serving bowl with the lemon juice and peanut oil. When the potatoes have dried off a little, add them (still warm) to the onion mixture, and gently combine. Add the beets, and stir through until everything is a lovely pink shade.
• 4. Toast the yellow mustard seeds just until they start popping, then pour them over the salad, along with the salt and fenugreek powder. Stir well to combine.
• 5. This can be made a day or two in advance. Keep tightly covered in the refrigerator.