Recipe by laurachristie
I found this recipe on the internet while looking for how to use the plantain I'd bought. It's based on an Ethiopian dish and I subsequently modified it (didn't like the plantain and added more tomato taste). It has a lovely creamy texture and is perfect on a winter evening served with millet or couscous.
- 1⁄2 lb pumpkin or 1⁄2 lb butternut squash, cubed
- 1 (14 ounce) can chopped tomatoes
- 2 teaspoons berbere, powder
- 1 cup peanut butter
- 1 tablespoon tomato paste
- 1 medium onion
- 1 garlic clove, crushed (optional)
- 1 cup corn kernel
- 1 cup mixed vegetables, chopped
- 1 red chile, chopped (optional)
- 2 tablespoons sunflower oil or 2 tablespoons peanut oil
Directions See How It's Made
- In a large saucepan, brown the onion in the oil, then add the garlic and chilli (if using) and the berbere powder and fry for 2-3 minutes.
- Add the tomatoes, peanut butter and tomato paste and stir until sauce is smooth.
- Add the vegetables with enough water to cover them. Season to taste.
- Bring to a simmer and cook, covered, for 30-45 minutes. During this time, stir every so often and add more water as needed.
- At the end of cooking if the sauce is too thick, add more water; if too thin, boil to reduce. Taste and adjust seasoning if necessary and serve.