Shro Wat
Similar Ethiopian food recipes: Butter, Pumpkins, VegetablesIngredients
1/2 lb pumpkin or butternut squash, cubed
1 (14 ounce) can chopped tomato
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 chili, chopped (optional)
2 tablespoons sunflower oil or peanut oil
salt
pepper
Directions
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.
Add the tomatoes, peanut butter and tomato paste and stir until sauce is smooth.
Add the vegetables with enough water to cover them. Season to taste.
Bring to a simmer and cook, covered, for 30-45 minutes. During this time, stir every so often and add more water as needed.
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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I made this recipe and posted it on my blog. My husband and I loved the flavor combination and the ease of the recipe.
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