Recipe - African Style Vegetables In Coconut Milk

2 tablespoon Ghee =OR= vegetable oil
3 Whole cloves
1 lg Onion; chopped
2 Garlic cloves; crushed
1 cup Potatoes; cubed
2 cup Carrots; minced
2 cup Green beans; chopped
One half tablespoon Berbere
One half tablespoon Hungarian paprika
One half cup Coconut milk
Salt & pepper
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.

Recipe by Mark Satterly
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 08,
1998