Over the weekend, I posted a picture of my homemade Ethiopian feast plate, with its 4 different stews and weirdo injera. The first recipe I want to share with you is the cabbage and carrot one, which I discovered in the most recent issue of Food and Wine magazine. I found the recipe from the magazine online, so check it out – it’s a gooder.
Now for some notes on the recipe. First things first:
-I cut this recipe in half and it still makes a lot. We got 6-8 servings out of it, but keep in mind that it was served in small portions since there was lots of other food.
-Never in my life have I cooked with so much turmeric before. 1 tablespoon for the halved recipe! I was all edgy and nervous and wondered if it was going to be edible, and interestingly enough, the turmeric gave it a great flavor. A little sweet, a little earthy. Who knew? Not me – I used to think turmeric was the crazy bitter thing.
-Salt and oil are crucial, for realz. I probably used a teaspoon salt total for this recipe. The other equally important flavor contributions come from the onion, garlic and ginger – don’t skimp on those either.
Next time I do up an Ethiopian-style feast, I won’t hesitate to make this again. Not only does this dish contribute some vegetables to the meal, it just tastes so damn nice. Mild and sweet and silky. Plus, cabbage and carrots are among the cheapest foods ever, so how’s that for awesome budget food?
Tomorrow we’ll talk about the red lentil stew (misir wat), which was also featured in the Food and Wine magazine. Take care!