Ingredients: (Amhari – Shero Wat (Ethiopian Dry Peas Bowl))
1/2 kilogram dry green peas
3 large onions 1/2 cup oil
1 head garlic
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1 teaspoon salt
3 cups water
Directions: (Amhari – Shero Wat (Ethiopian Dry Peas Bowl))
Soak the peas in tap water for 20 minutes.
Peel the onions and cut into small cubes.
Peel and mash the garlic.
Heat the oil in a pan and saute the onion and garlic until golden.
Add the ginger, pepper and salt and 2 cups water. Stir well, cover and bring to boil.
When the water boil, add the peas and the rest of the water and cook 40 minutes on a medium-low flame. Serve hot