This time, Ethiopia

At this point in my life, I can’t just travel around the world at a whim. It’s sad, but the reality of being 25 and broke. However, I can travel the world via food. So this week I decided to attempt Ethiopian. I don’t go out to eat Ethiopian food as often as I’d like, so this seemed like a reasonable opportunity. I actually found this dish originally while I was searching for recipes to use up the rest of my cabbage, which needed to be consumed in something other than salad or cabbage roll form.

1 clove garlic, minced
2 carrots, chopped
1/3 onion, chopped
1 1/2 cups cabbage, chopped
1 large yellow potato, chopped
3/4 tsp turmeric
1/2 tsp cumin

Saute the garlic, onion, and carrots in olive oil for a few minutes in a saucepan. Add the cabbage and season the mix with a pinch of salt, turmeric, and cumin. Cook for another 5 minutes. Add the potatoes to the saucepan. Cover, lower heat a bit, a let cook until the potatoes are soft, about 20 minutes.

they call me mellow yellow...

they call me mellow yellow…

The dish was good. Also filling and fairly straight-forward to put together. The problem is that when something gets so many good reviews, you kind of expect it to be mind-blowing. My mind was not blown. It was not “omg I need to make this again.” This was more along the lines of a solid meal that you enjoy eating and then forget about. Like an omlette. Also, it wasn’t overly flavorful. It wasn’t bland, but it wasn’t spicy either. Which is a little sad because I doubled the cumin and tripled the turmeric over the original recipe. Like I said, it was good, it just wasn’t exciting or anything. On another note, my musical obsessions of the week: All Along the Watchtower by Jimi Hendrix. One of my all time favorite songs, ever. Seriously, its the musical equivalent of an orgasm. So if the dish didn’t blow your mind either, this song will make up for it, I promise.

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