in Africa

African vegetables according to “Bonne femme Afatida”

updated

Spread the love

Ingredients for 8 servings:

  • 8 m.-sized carrot(s)
  • 8 small zucchini
  • 8 m.-large beetroot
  • 2 papayas
  • 600 g peas, fine (frozen)
  • salt and pepper
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the carrots and papaya. Wash the beets and zucchini. Bake the beets on the oven rack for about 50 minutes, let them cool, and peel them. Cut the carrots into short, thick sticks and boil in salted water until just tender (5-10 minutes). Cut the zucchini, papaya, and the cooked beets into sticks of the same size. Sauté all the drained vegetables in a little peanut or corn oil along with the frozen peas in a large pan for about 5 minutes. Season with salt and pepper.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mandarin cake

Rack of lamb with braised tomatoes and zucchini strips