← Nouns Cooking · West & East African

Ingredients

• 4 tbsp Olive oil, divided
• 1 Onion, sliced
• 3 cloves Garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp Ground turmeric
• ½ tsp Cumin
• 1 tsp Berbere (optional)
• 3 Carrot, sliced into thick rounds
• 400 g Potato, peeled and cut into chunks
• 60 ml Water
• ½ green cabbage (about 600 g), cut into strips
• 1 tsp Salt
• ½ tsp Black pepper

Method

1. Heat 2 tbsp oil in a large lidded pan over medium heat. Add the onion and cook for 4–5 min until soft.
2. Stir in the garlic, ginger, turmeric, cumin and berbere, if using, and cook for 1 minute until fragrant.
3. Add the carrots, potatoes and water, cover and cook for 8–10 min, until the potatoes are starting to soften.
4. Add the cabbage, the rest of the oil, salt and pepper and toss well. Cover again and cook for 10–12 min, stirring now and then, until everything is tender but the cabbage still has a little bite.
5. Taste for salt and serve warm with injera, rice or alongside a wat.

Tips

• Keep the heat moderate: you want the vegetables to steam and soften rather than brown.
• Leftovers keep for 4 days in the fridge and taste even better the next day.

Sources

Written in our own words after cross-checking these recipes:

The Wanderlust Kitchen Demand Africa