Tsebhi Shero

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Description[edit]

Eritrean dry peas bowl

Ingredients[edit]

Procedures[edit]

  1. Soak the peas in tap water for 20 minutes.
  2. Peel the onions and cut into small cubes.
  3. Peel and mash the garlic.
  4. Heat the oil in a pan and sauté the onion and garlic until golden.
  5. Add the ginger, pepper and salt and 2 cups water.
  6. Stir well, cover and bring to boil.
  7. When the water boil, add the peas and the rest of the water and cook 40 minutes on a medium-low flame.
  8. Serve hot.