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
Written cooking instructions as a concept can be observed back into history, in truth as far back into history as the Egyptians, and maybe further still. Having said that, generally, these old cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. This early Roman chef describes how the ancient cooks used a wide range of spices, including many that are still in use today for example basil, mint and asafoetida. Later on, there were a couple of recipe books which date from the 1300s ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that we all know today, but instead recipes for the types of food eaten by the rich people of those days. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices such as parsley and basil. These new foods and spices caused an eruption in manuscripts on cooking, most of which are now in private libraries. The introduction of the TV gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this African Style Vegetables In Coconut Milk recipe.
