African Style Vegetables In Coconut Milk Recipe


Ingredients

2 tbsp ghee -=or=- vegetable oil
3 each whole cloves
1 large onion, chopped
2 each garlic cloves, crushed
1 cup potatoes, cubed
2 cup carrots, diced
2 cup green beans, chopped
1/2 tbsp berbere
1/2 tbsp hungarian paprika
1/2 cup coconut milk
1 salt & pepper
1 cilantro, chopped


Directions

Heat ghee or vegetable oil with the whole cloves over low heat. When
hot, add the onions & garlic & saute, stirring occasionally, for a
few moments. Add the carrots & potatoes & continue to saute for 5
minutes, stir to prevent sticking. Add the green beans & saute for
just a few more minutes. Slowly stir in the coconut milk. Use only
as much as you need to create a thick sauce: the vegetables should
not be swimming in milk. Carefully bring to a boil, reduce heat &
simmer until the vegetables are cooked, 15 to 20 minutes. Stir
occasionally otherwise the milk & vegetables will burn. Garnish with
cilantro. Serve with an Ethiopian Lentil stew or with an Indian dal
to mix cuisines, & bread. If you prefer the vegetables to be hotter,
add more berbere. It is best if this dish is made ahead of time &
then left to let the flavours marry. In place of cilantro, use fresh
parsley.


Servings: 4 servings

 

 

African Style Vegetables In Coconut Milk Recipe brought to you by Recipe Ideas


Categories: Beverages; Fruit; Vegetable


The History of Recipes

It is quite feasible to trace the history of transcribed cooking instructions back into antiquity, certainly as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.

Interestingly, the most ancient recipe discovered, according to food historians is a collection of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`.

Later on, in Roman times 25BC a roman called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks used many different herbs and spices, including a few that will be familiar to modern chefs like bay, rue and asafoetida.

During the succeeding few hundred years, the families of Europe tried to offer the most exotic meals, and consequentially the best cooks and their recipes could command a high salary. However, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes to help cooks of their time.

By the arrival of the 1900s, cookbooks were starting to become popular mostly due to better eduction, more leisure time and having more money to spend.

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We hope you enjoy this African Style Vegetables In Coconut Milk recipe.

 


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