Recipe by Twin Cities
"This is my favorite Ethiopian vegetable dish. I created it by mixing together a few different recipes I found. Hope you like it! Serve as a side dish with injera and other Ethiopian dishes. I recommend Doro Wat - an Ethiopian chicken dish."
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onion, thinly sliced
ground black pepper
1 small head
yellow potatoes, cut into bite-size cubes
My husband and I loved this dish. I didn't have any ginger and it still turned out delicious. I did use more water during cooking. I have recommended this to a friend and I will definitely be making it again. The dish had a sweetness to it that I didn't expect.
This was good and easy! Four stars, because it is a tad bland. We didn't have carrots, so I used a cup of garbanzo beans, and I also didn't have ginger so I just left it out. Was very good and would make again!
very good it is missing the jalapeno paper add at the end of cooking.
I added green beans, white beans, garam Marsala,and dash of cayenne. I also added more liquid: water and abt 1/3 c V8 I think one reason mine was so dry is that I used only a little bit of olive oil.
It turned out great, though I recommend adding small volumes (around 1/4 cup) of water to the dish throughout the 30 minutes in which the potatoes cook to prevent burning.
* Percent Daily Values are based on a 2,000 calorie diet.
Ethiopian Cabbage and Potato Dish (Atkilt)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 168
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