Tuesday, August 4, 2009

Ethiopian Recipes: Carrots and Potatoes

Mina, chime in in the comments and tell us what this is called, will you?

You're gonna have to just eyeball quantities with this one. I have absolutely no idea about any measurements. Sorry. I'm one of those cooks...

Chop onion and fresh tomato into small pieces, mince a couple garlic cloves, mash up about a half inch of ginger root. In a saucepan, bring enough-water-to-cover-the-bottom-of-the-pan to a boil, add all that chopped up stuff. Sprinkle with Tumeric.

Chop up (maybe) two medium potatoes and three medium carrots into one inch chunks. Add to onions and etc. Sprinkle with salt to taste. Cook, adding more water (sparingly) when necessary.

Once potatoes and carrots are soft and cooked through, turn the heat off and stir in a couple tablespoons of niter kibbeh.

Haha! You will have to wait till tomorrow for that recipe!! :D See how I'm reeling you in? Keeping you coming back for more?? Hahaha, that's all part of my evil plan for world domination!!!



Next time: Niter Kibbeh

(see how much better it sounds when I actually know the Ethiopian name for the dish?)


septembermom said...

Thanks for the recipe! I think I can do this one:) Two of my favorite things, carrots and potatoes. How can I go wrong?

Denise said...

Never even had this one, but YUM!

I love using niter kebbeh, but really have a hard time making the time to make it. Not that it takes real long, but just, well, something I'm not used to.