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African Style Vegetables in Coconut Milk

A home-style African Style Vegetables in Coconut Milk made with Ghee Or Vegetable Oil, Whole, Onion Chopped, Garlic Crushed, and Potatoes Cubed. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 3
• 1
• 2
• 1 cup
• 2 cup
• 2 cup
• 1/2 tbsp
• 1/2 tbsp
• 1/2 cup
• to taste
• to taste

Method (preview)

1. 1

   Heat ghee or vegetable oil with the whole cloves over low heat.

2. 2

   When hot, add the onions & garlic & saute, stirring occasionally, for a few moments.

3. 3

   Add the carrots & potatoes & continue to saute for 5 minutes, stir to prevent sticking.

4. 4

   Add the green beans & saute for just a few more minutes.

5. 5

   Slowly stir in the coconut milk.

6. 6

   Use only as much as you need to create a thick sauce: the vegetables should not be swimming in milk.

7. 7

   Carefully bring to a boil, reduce heat & simmer until the vegetables are cooked, 15 to 20 minutes.

8. 8

   Stir occasionally otherwise the milk & vegetables will burn.

9. 9

   Garnish with cilantro.

10. 10

    Serve with an Ethiopian Lentil stew or with an Indian dal to mix cuisines,

11. 11

    & bread.

12. 12

    If you prefer the vegetables to be hotter, add more berbere.

13. 13

    In place of cilantro, use fresh parsley.

14. 14

    Recipe by Mark Satterly 1998