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

Written cooking instructions as a concept can be observed back into the far past, at least as far back as pharonic Egypt, and maybe even further. In practice though, sadly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.

As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius also describes how the ancient chefs made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida.

In the 15th century, knights returning from the crusades brought us many foods and herbs from the East, including spices such as parsley, basil and rosemary. These new culinary innovations caused an increase in books on cookery, many of which still exist in private collections.

When we get to the 1900s, cooking publications were in great demand, mostly as a result of increased literacy, 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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