Difference between revisions of "Shero Wat"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Ethiopian ([^cC])(.*)\]\]" to "Category:Ethiopian cuisine Category:$1$2 Recipes") |
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* 3 cup [[water]] | * 3 cup [[water]] | ||
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# Soak the [[peas]] in tap [[water]] for 20 minutes. | # Soak the [[peas]] in tap [[water]] for 20 minutes. | ||
# Peel the [[onion]]s and cut into small cubes. | # Peel the [[onion]]s and cut into small cubes. | ||
Latest revision as of 06:44, 14 July 2012
Description
Ethiopian (Amhari) dry peas bowl
Ingredients
- ½ kg dry green peas
- 3 large onions
- ½ cup oil
- 1 head garlic
- ½ tsp ground ginger
- ½ tsp black pepper
- 1 tsp salt
- 3 cup water
Procedures
- Soak the peas in tap water for 20 minutes.
- Peel the onions and cut into small cubes.
- Peel and mash the garlic.
- Heat the oil in a pan and sauté the onion and garlic until golden.
- Add the ginger, pepper and salt and 2 cups water.
- Stir well, cover and bring to boil.
- When the water boil, add the peas and the rest of the water and cook 40 minutes on a medium-low flame.
- Serve hot.
