Recipe for Ethiopian Ginger Vegetables


5 each green chiles; skin,seed,chop
1 teaspoon fresh ginger; grated
6 each small potatoes; cubed
1/2 lb green beans
4 each carrots; cut in strips
1 water
2 medium onions; quartered, separated
2 tablespoon olive oil
2 centiliter garlic
1 salt and pepper to taste


Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins. Remove veggies and rinse.

Saute the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and sautee 5 mins. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

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