Ethiopian Style Endive Stew

Method

1. 01

   Peel and mince the red onion and dry fry in a large saucepot until tender.

2. 02

   Stir in the berebere, niter kibbeh, ginger and garlic and saute about 5 minutes until fragrant.

3. 03

   Mix in the water, potato, broth powder and tomato paste and simmer until the potato is very tender.

4. 04

   Sprinkle on the corn starch in small batches and stir to dissolve after each addition.

5. 05

   This step adds the thickness to the stew that will enable you to eat it with your fingers with injera.

6. 06

   Season with black pepper to taste.