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Ebyeeri bya Kaloti (carrot stew): recipe illustration
Vegetarian

Ebyeeri bya Kaloti (carrot stew)

Carrots and potatoes simmered together in an onion and tomato sauce. A gentle, colourful and economical stew, often served with rice or mashed bananas.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

199 kcal per serving

Protein
3.6 g
Carbohydrates
25.3 g
of which sugars
11.2 g
Fat
7.6 g
Fiber
6.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Fry the thinly sliced onions in the oil for 5 minutes over medium heat.
  2. Add the diced tomatoes, salt, pepper and turmeric, then cook for 3 minutes.
  3. Peel the carrots and potatoes, then cut them into cubes about 2 cm wide.
  4. Add the vegetables to the pan with 30 cl of water.
  5. Cover and simmer for 20 to 25 minutes over low heat, until the carrots are tender.
  6. Mash a few potato pieces to thicken the sauce, then serve.

Variations and tips

Sweeter version. Add an extra grated carrot at the end of cooking for a softer, sweeter sauce.

More ideas

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Original Ecomely recipe.