Shro Wat

Chef #595847's Note:

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.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• ½ lb pumpkin or ½ 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
• salt
• pepper

Directions:

1. 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.
2. Add the tomatoes, peanut butter and tomato paste and stir until sauce is smooth.
3. Add the vegetables with enough water to cover them. Season to taste.
4. Bring to a simmer and cook, covered, for 30-45 minutes. During this time, stir every so often and add more water as needed.
5. 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.