Ethiopian Stew with Fermented Fines
A traditional Ethiopian stew made with fermented fines and a blend of spices. Serves 4-6.
Ingredients
- ●1 cup Fermented Finesavailable at most health food stores
- ●2 tablespoons Ethiopian Stew Herbsa blend of coriander, cumin, and turmeric
- ●2 tablespoons Olive Oiloptional
- ●1 large Onionschopped
- ●3 cloves Garlicminced
- ●2 medium Carrotspeeled and chopped
- ●2 medium Potatoespeeled and chopped
- ●1 Red Pepperseeded and chopped
- ●2 tablespoons Tomato Pasteoptional
- ●2 cups Wateror vegetable broth
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onions and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes.
- 4
Add the chopped carrots and potatoes, and cook for 5 minutes.
- 5
Add the chopped red pepper and cook for an additional 2-3 minutes.
- 6
Add the Ethiopian stew herbs and tomato paste (if using), and stir to combine.
- 7
Add the fermented fines and cook for 1-2 minutes, stirring constantly.
- 8
Add the water (or vegetable broth) and bring to a boil.
- 9
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the vegetables are tender.
- 10
Serve hot, garnished with chopped fresh herbs (if desired).