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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
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 |
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.
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