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African Style Vegetables In Coconut Milkvegetables, african, side dish 2 tablespoon ghee -=or=- vegetable oil 3 each whole cloves 1 large onion, chopped 2 each garlic cloves, crushed 1 cup potatoes, cubed 2 cup carrots, diced 2 cup green beans, chopped 1/2 tablespoon berbere 1/2 tablespoon hungarian paprika 1/2 cup coconut milk 1 salt & pepper 1 cilantro, chopped Heat ghee or vegetable oil with the whole cloves over low heat. When hot, add the onions & garlic & saute, stirring occasionally, for a few moments. Add the carrots & potatoes & continue to saute for 5 minutes, stir to prevent sticking. Add the green beans & saute for just a few more minutes. Slowly stir in the coconut milk. Use only as much as you need to create a thick sauce: the vegetables should not be swimming in milk. Carefully bring to a boil, reduce heat & simmer until the vegetables are cooked, 15 to 20 minutes. Stir occasionally otherwise the milk & vegetables will burn. Garnish with cilantro. Serve with an Ethiopian Lentil stew or with an Indian dal to mix cuisines, & bread. If you prefer the vegetables to be hotter, add more berbere. It is best if this dish is made ahead of time & then left to let the flavours marry. In place of cilantro, use fresh parsley.
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