Spicy Ethiopian Stew
A flavorful and spicy stew made with tender vegetables and Ethiopian spices, served with a side of crusty bread.
Ingredients
- ●2 medium jagged carrots
- ●1 large tender zucchini
- ●1/4 cup, crumbled romano cheeseoptional
- ●1 teaspoon, ground pepper
- ●2 teaspoons ye berbere spicesee note
- ●1 medium onion
- ●3 cloves garlic
- ●2 tablespoons tomato paste
Instructions
- 1
In a large pot, heat 2 tablespoons of oil over medium heat.
- 2
Add the onion and garlic and cook until softened, about 5 minutes.
- 3
Add the carrots, zucchini, and berbere spice, and cook for 5 minutes, stirring occasionally.
- 4
Add the tomato paste and cook for 1 minute, stirring constantly.
- 5
Add 2 cups of water and bring to a boil.
- 6
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the vegetables are tender.
- 7
Stir in the romano cheese, if using.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with chopped fresh herbs, if desired.
- 10
Note: Ye berbere spice can be found at most African or Middle Eastern markets, or online. To make your own, combine 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of cayenne pepper in a small bowl. Store in an airtight container for up to 6 months.
- 11
Optional: Serve with a side of crusty bread or injera for dipping.