For Black History Month 2020 we have been cooking recipes inspired by African or Caribbean cuisine in our Healthy Living Kitchen.
The final dish we made was this Ethiopian vegetable wat. A wat is a dish a bit like a curry or stew from Ethiopia or Eritrea.
The recipe that we made is based on one that originally appeared in the World Food Cafe cookbook. We adapted their recipe to suit what we had available in the kitchen. You can do the same – this is a very flexible dish and you can use any combination of vegetables.
We served our vegetable wat with rice, Ethiopian lentil salad and a beetroot, carrot and corn salad.
NB: You will need a large saucepan with a lid to make this dish.
1 tbsp sunflower oil
1 white onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 teaspoon berbere powder (available in Nour Cash and Carry in Brixton)
1 teaspoon ground turmeric
3 cardamon pods, seeds removed and ground using a spice grinder or pestle and mortar
2 cloves, ground using a spice grinder or pestle and mortar
1 tsp ground cinnamon
1 pepper, chopped
1 courgette or summer squash, chopped
1 small cauliflower, broken into florets
3 potatoes, chopped
1/2 celeriac, peeled and chopped (or other root vegetable)
200g green beans, chopped
1 tin tomatoes
250ml vegetable stock
Salt and pepper, to taste
Handful coriander leaves, chopped