Top Eight Free: Your Guide to Allergy-Free Eating

This Ethopian vegetable stew is delicious on its own, but even more wonderful when served with Injera, the Ethopian flat bread.  The stew is traditionally served with several other dishes on a patter made of Injera, and eaten with the hands, using the Injera to scoop up the food. 

1 tablespoon canola oil

1 onion, chopped

4 carrots, peeled and cut into 1-inch logs

4 medium waxy potatoes, cut in thick slices  (red or white skinned or Yukon Gold)

2 cups water

2 teaspoons salt

½ teaspoon ground ginger

1 teaspoon ground turmeric

1 tomato, cut into wedges

1 green pepper, cleaned and cut into large chunks

½ head cabbage, cut into wedges and then the wedges cut in half

Heat the oil in a large saucepan.  Saute the onion until soft and translucent.  Add the carrots, potatoes, water, salt, ginger, and turmeric.  Cover and bring to a boil, then reduce heat and simmer for 10 minutes.  Add tomato, cabbage and green pepper.  Cover and cook until vegetables are tender, about 10 more minutes.