Directions
Cook onions and garlic in oil until transparent.

Wash and chop vegetables and add them to the onions, lightly browning.

Add nutmeg, garlic and cardamom then cook slowly for 30 mins.

Season to taste then add chilli, parsley and basil just before serving.

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Directions
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.

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Directions
In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken and set aside for now. In the same frying pan, add the onions and stir until limp and slightly brown. Add the tomato paste and salt, and stir well.

Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.

When all the vegetables are cooked and removed from the stew, add the peanut butter or “tigadege”, 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper(or jalapeno), if using and simmer until broth thickens, about 20 to 30 minutes.

Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

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Directions
saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.

add the red bell pepper and saute for an additional minute.

add the lentils, tomato paste and water.

bring water to a boil.

add the paprika, coriander, allspice, fenugreek and ginger.

lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.

add salt, soy sauce and black pepper as needed, and serve.

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Directions
Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.

Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.

Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.

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Directions
Sauté the onions, garlic, berbere and paprika in the niter kebbeh for 2 minutes.
Add the green beans, carrots and potatoes and continue to sauté for about 10 minutes more, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste and vegetable stock (or water).
Bring to a boil and then reduce heat and simmer until all of the vegetables are tender and the stew is thickened.
Season with salt, pepper and parsley, to taste.

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Directions
Cut carrots into 1/4″ thick slices. Scrub potatoes (cut into quarters if larger than bite-size). Cut flowerets off broccoli stalks. Cut off & discard tough base of stalks, peel stalks, & cut into 1/4″ thick slices. Break cauliflower into flowerets. Cut Arrange potatoes in a vegetable steamer & steam over boiling water until tender (sbout 15 min). Remove potatoes and let cool. Add water to steamer if needed. Arrange carrots, broccoli stems & cauliflowerets in steamer. Steam until just tender (about 9 Melt 4 tablespoons of butter in a wide frying pan over medium heat. Stir in cinnamon, cardamom, ginger, cloves, turmeric, garlic, & onion. Cook stirring until onion is soft, then stir in carrots, broccoli stems, cauliflowerets & potatoes. Cook covered Pile the vegetables on top of Injera (pancakes). Pass yogurt or cottage cheese at the table, or can spoon a dollop on top of the veggies.

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Directions
In a 4-quart saucepan saute onion in oil until soft but not brown. Add carrots, green peppers, water, tomato sauce, salt and ginger. Cook: for 10 minutes covered. Add potatoes. Plunge tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew. Cover and cook for 10 minutes. Add cabbage wedges. Sprinkle with salt and pepper. Cook until vegetables are tender. Correct the seasoning. Place in an attractive bowl and portion out uniformly.

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Directions
Put soaked kidney beans in a large saucepan with 6 cups of water, bring to a boil, reduce heat, and simmer for an hour or so, until they are done. If you are using canned kidney beans, you can skip the step of simmering the beans for an hour.

Add the leek, carrots, stock, and salt and cook for about 10 minutes. Add the potatoes and pastina, bring quickly to a boil, then reduce heat and cook for 15 more minutes. Serve hot with injera, if you can find it – or with pita bread.

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Directions
Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins.
Remove veggies and rinse.

Saute the chile and onion in oil until soft but not brown.

Add the ginger, garlic, salt, and pepper and sautee 5 mins.

Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

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