Shro Wat

"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."
 
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Ready In:
1hr
Ingredients:
13
Serves:
4-6
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ingredients

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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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RECIPE SUBMITTED BY

I'm originally from Aberdeen, Scotland. My mother hated cooking, but has always loved baking, so I learned how to do that at an early age. I cooked for myself when I left home, but the really big change came two years ago when I had more time on my hands. Now I live to cook. I have about a dozen favourite recipes I rotate, but most nights it's a new recipe I'm trying out. I love spicy food, especially Indian. I'm intensly interested in the technicalities of cooking and am always looking to pick up tips on how to do things better.
 
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