Ethiopian Ginger Vegetables Food

20+ AUTHENTIC ETHIOPIAN FOOD RECIPES (+KAHAWA ETHIOPIAN COFFEE)

20+ Authentic Ethiopian Food Recipes (+Kahawa Ethiopian Coffee) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories Breakfast Main Course Side Dish Snack

Time 34m

Number Of Ingredients 4

Ingredients

2 ounces ground coffee
2 pods of lightly bruised cardamom
33 ounces cold water
Ground ginger

Steps:

Boil the cardamom pods and water for 10 minutes.
Reduce the heat to a simmer.
Add the coffee and allow to simmer for five more minutes.
Add the ginger.
Strain into mugs and add sweetener.

Nutrition Facts : Calories 303 kcal, ServingSize 1 serving

ETHIOPIAN GINGER VEGETABLES

Ethiopian Ginger Vegetables image

From The Fiery Cuisines.

Provided by Vicki Butts (lazyme)

Categories Vegetables

Time 25m

Number Of Ingredients 10

Ingredients

5 green chiles, skinned, seeded, chopped
1 tsp fresh ginger, grated
6 small potatoes, cubed
1/2 lb green beans
4 carrots, cut in strips
water
2 medium onions, quartered, separated
2 Tbsp olive oil
20 ml garlic
salt and pepper, to taste

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.

YATAKLETE KILKIL -- ETHIOPIAN VEGETABLES WITH GARLIC AND GINGER

Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger image

From the Time Life series of African cooking. This is traditionally served during Lent as a main course but can be served any time of the year as a side dish.

Provided by Sackville

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 small potatoes, peeled
3 large carrots, peeled
1/2 lb fresh green beans, trimmed and chopped
1/4 cup vegetable oil
2 medium onions, chopped
1 large green pepper, seeded and cut into strips
2 whole fresh hot chili peppers, washed and seeded and chopped
1 tablespoon garlic, finely chopped
2 teaspoons ginger, finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
6 large scallions, trimmed and chopped

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.

Nutrition Facts : Calories 276.5, Fat 9.6, SaturatedFat 1.3, Sodium 432.6, Carbohydrate 44.8, Fiber 7.9, Sugar 7.9, Protein 6

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