A hearty, flavourful stew that’s just made to be scooped up with tangy pancakes
When my friend Meron introduced me to this Ethiopian dish of cabbage, potatoes and carrots, I fell head over heels. I begged her to show me how to make it, and then cooked it for weeks afterwards. Even now, I cannot think about it without feeling excited, which is an unexpected way to feel about cabbage, carrots and potatoes. I enjoy cooking it, too, not least because it involves the slow stirring of a pot bursting with vegetables until they become reduced, rich and elemental. It’s traditional to eat this with injera, a sourdough pancake, but, given the complexity of making that, I’ve come up with a quick(er) alternative.
Continue reading… A hearty, flavourful stew that’s just made to be scooped up with tangy pancakesWhen my friend Meron introduced me to this Ethiopian dish of cabbage, potatoes and carrots, I fell head over heels. I begged her to show me how to make it, and then cooked it for weeks afterwards. Even now, I cannot think about it without feeling excited, which is an unexpected way to feel about cabbage, carrots and potatoes. I enjoy cooking it, too, not least because it involves the slow stirring of a pot bursting with vegetables until they become reduced, rich and elemental. It’s traditional to eat this with injera, a sourdough pancake, but, given the complexity of making that, I’ve come up with a quick(er) alternative. Continue reading… Ethiopian food and drink, Vegan food and drink, Main course, Potatoes, Vegetables, Food, East African food and drink, Stew, Pancakes
