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Ethiopian Vegetable Stew
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This Ethiopian dish was also enjoyed by Ethiopian Jews.

Serves: 8

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African Parve Side Dish

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3 onions, large
4 carrots, large
3 potatoes
1/4 white cabbage
1/4 cups vegetable oil
1 whole head of garlic
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon salt
4 cups water


  1. Peel vegetables and cut into small cubes. Garlic head should be peeled and crushed.
  2. Heat vegetable oil in a large skillet and saute vegetables, covered, for approximately 3 minutes.
  3. Add the spices and mix.
  4. Finally, add the water and cook over low temperature (low to med-low setting)for about 35 minutes, or until tender.
  5. Serve hot.

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