Here is the other post I was talking about that went with the last post. This can go with a meat, chicken or a fish dish also. This too is eaten on injera. Of course you make niter kibbeh first before you make this dish. Add 1/4 cup of olive oil in a caldero when I make the niter kibbeh which is the spicy butter used in Ethiopian cooking, I end up making it for single use only. In a caldero on low heat add 1/4 cup of olive oil.
Chop 4 cloves of garlic and let it brown slightly, add the niter kibbeh, 1 pinch of turmeric, 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 green chili sliced lengthwise, 4 potatoes scrubbed and quartard. You may peel the potatoes which is optional, if you are using the larger carrots, the yield is 3 large carrots that has been peeled washed and cut in to large chunks. If you want to know how big then think of when you are making a pot roast. If you are using baby carrots they are already peeled but you must wash them anyway.
Cover and let cook with the heat still on low for at least 15 minutes or until done. Just make sure that you check on it from time to time. No need to add water because it is unnescessary in this dish. Just take a look and cover again as soon as possible to prevent it from burning.. The carrots and potatoes will make its own water to cook in providing that the heat is kept low.
Enjoy.
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