Recipe by Sackville
From the Time Life series of African cooking. This is traditionally served during Lent as a main course but can be served any time of the year as a side dish.
Top Review by Rhubarbarella
Tasty! I used niter kebbeh to saute the vegetables instead of the vegetable oil. It worked out fabulously! I'm on a low glycemic diet, so I substituted yams for the potatoes. It was difficult to tell the difference.
- 6 small potatoes, peeled
- 3 large carrots, peeled
- 1⁄2 lb fresh green beans, trimmed and chopped
- 1⁄4 cup vegetable oil
- 2 medium onions, chopped
- 1 large green pepper, seeded and cut into strips
- 2 whole fresh hot chili peppers, washed and seeded and chopped
- 1 tablespoon garlic, finely chopped
- 2 teaspoons ginger, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 6 large scallions, trimmed and chopped
Directions See How It's Made
- Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
- If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.
- Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.
- When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
- Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.
- Set them aside to drain completely.
- Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.
- Cook for about 5 minutes until the veggies are soft but not brown.
- Add the garlic, ginger, salt and pepper and stir for a minute or so.
- Add the reserved vegetables and the scallions and mix until everything is coated in oil.
- Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.