Woman's Era - - Editorial -


1 medium cau­li­flower – cut into flo­rets and washed 1 cup rain­bow chard or kale or spinach 11/ tsp ba­harat pow­der - is a 2 com­bi­na­tion of 7 spices in­clud­ing pa­prika, pep­per, cumin, cin­na­mon, cloves, car­damom and nut­meg 250 gm sweet pota­toes – peeled and cut into cubes 1 medium sized red onion – finely chopped 1 cup corn niblets 2 pods gar­lic – chopped finely 1 cup olive oil salt to taste


You can re­place the rain­bow chard with kale or we have used spinach.

Sprin­kle salt and 2 tb­sps of olive oil and 1 tsp of spice into the cau­li­flower flo­rets and place in an oven and bake in a pre heated oven at 160 de­gree C for the cau­li­flower to roast till it is golden brown and crispy.

In a pan, add the re­main­ing oil and the onions and gar­lic and fry till the onion is translu­cent. Then add the sweet pota­toes and stir fry so that the pota­toes are slightly ten­der. Mix in the corn. Lower the heat and cover with a lid for the corn to be­come soft. Now mix in the spinach and wait for the spinach leaves to wilt. Once the pota­toes are ten­der, add the mint and stir fry for one minute.

Put off the heat. Di­vide the veg­gies into bowls. Top with the roasted cau­li­flower and the ri­cotta and mint and serve at once.

Greens with roasted cau­li­flower, ri­cotta and mint

Arepas from Venuzuela So­ma­lia co­conut cur­ried corn

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