Beetroot and Okra stew with brown Teff sourdough bread ቀይ ስር በባሚያ ወጥ

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Beetroot and Okra stew with brown Teff sourdough bread ቀይ ስር በባሚያ ወጥ
2 Beetroot( boil, and chop coarsely diced)
1 lb Okra ( cut into 1/4 chunks)
1 medium onion finely chopped
3-4 cloves of garlic minced
2 tomatoes, peeled and chopped
1/2 tsp fresh or dried thyme
1/2 cup oil
salt and black pepper


First boil beetroots, peel, and chop coarsely. Wash and dry the okra. Remove the stems from the okra and then chop them into 1 or 2-inch pieces and place them in a bowl. Boil water in a small saucepan. Drop the tomato into the boiling water for 1 minute. Take out when the skin begins to peel. Let it cool down for a few seconds. Peel the skin from each tomato, then coarsely chop. Heat the oven In a medium skillet add the onion. Saute until the onion is just beginning to soften over medium heat. Add oil, and chopped tomato. Cook for a few minutes. Stirring frequently. Add minced garlic and cook for 5 more minutes. Add okra, Beetroot, and thyme. Reduce the heat to low, cover, and simmer gently for about 15 minutes until okra and Beetroot are tender but not mushy. Stir frequently. If the mixture becomes too dry, add water as necessary. Add salt and pepper. Simmer for a few more minutes. Turn off the heat. Serve with Teff sourdough bread or injera.