A Taste of Africa/Dorinda Hafner 2002

Vegetable Stew (Shiro Wot)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
2 cups boiling water 1 cup peanut paste or peanut butter 4 tablespoons butter
1 yellow onion, diced 2 teaspoons berbere or 2 or 3 fresh red chiles, diced salt
1 cup sweet corn kernels 1/2 pound (250g) root and green vegetables of choice, diced 1/2 pound (250g) pumpkin or cabbage (optional), diced
1 large semiripe plantain or banana, peeled and cut into 6 rounds 1 tablespoon tomato paste Ethiopian Flat Bread



1 Blend together the boiling water and peanut paste, and set aside. Melt the butter in a large, heavy-based pan over low heat. Saute the onions and berbere for about 5 minutes. Stir in the blended peanut paste, season with salt, and simmer on low heat, stirring regularly to prevent sticking, for about 30 minutes.
2 Add the corn, root vegetables, pumpkin, and plantain and simmer for 15 to 20 minutes, until the vegetables are cooked and the sauce has thickened. If using green vegetables, add them only in the last 5 minutes, so they do not overcook.
3 Serve with Ethiopian Flat Bread, or alone.

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