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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 Nutrition


  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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