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Vegetable Alecha Recipe

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This recipe for Vegetable Alecha is from African Recipes for the Cassada's , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 small red or white potatoes
3 carrots
½ pound green beans
¼ cup peanut or vegetable oil
2 onions, cut in eight pieces each
1 sweet green pepper,seeded and cut in strips
1-2 fresh hot peppers, depending on taste, seeded and minced
2 cloves garlic, minced
1 Tbsp fresh ginger, peeled and minced
6 scallions, trimmed and cut in thin strips
1 tsp salt
¼ tsp black pepper
Directions:
Directions:
Peel potatoes if desired. Slice in ¼ inch slices, then cut into thin strips. Peel carrots and cut into thin slices about 2 inches long. Trim ends from green beans and leave whole.
Bring a large pot of water to a boil. Add potatoes, carrots and green beans. Bring water back to a simmer and cook over medium heat for 5 minutes. Drain vegetables immediately and set aside.
Heat the oil in a large skillet or stir-fry pan. Add onions, green pepper and hot peppers. Simmer 5 minutes, stirring, until onions begin to soften.
Add garlic, ginger, scallions, salt and pepper to skillet. Simmer 10 minutes more, stirring occasionally.
Add drained cooked vegetables to skillet, stirring well to coat with oil. Continue to cook and toss vegetables for about 10 minutes more, until they are heated through and tender. Serve with injera (recipe this page) or rice.

 

 

 

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