Summary

Ingredients

• 4 carrot (s)
• 8 potato (s)
• 2 red pepper (s)
• 1 head pointed cabbage
• 2 tablespoon sea salt, coarse
• 1 tablespoon turmeric powder
• 50 ml olive oil
• 150 ml water

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Instructions

1. Cut the carrots, potatoes, bell peppers and pointed cabbage into coarse, manageable (you eat African with your hands) pieces. If you want, you can also add onions, garlic or other vegetables here.
2. Let the olive oil get hot in an ovenproof dish (I use a clay dish on the gas field) and fry the vegetables with the salt for about 5 minutes, stirring constantly. Roasting can also be done in the oven. Then pour the turmeric over it and fry briefly. Deglaze with water, bring to the boil and place everything in the oven at 180 degrees for about 30 minutes on top / bottom heat, until the vegetables are soft.
3. The vegetables can also be kept warm in the oven at 100 degrees.
4. Note: I always eat the dish as a side dish when I`m with my African. I have cooked it several times and find that, as described above, it tastes almost the same as in a restaurant. I don`t know whether it`s an original African recipe and original ingredients. You can certainly replace the potato with a yam root, but I don`t think you need that!