1/2 cup vegetable oil 1/3 cup flour 1 small onion, finely chopped 1 diced green bell pepper 3 celery stalks, chopped 4 tomatoes (skinless, chopped) 2 cups fresh or frozen green beans 3 carrots, coarsely chopped 1 diced parsnip 1 cup chopped fresh or frozen okra 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon dried oregano 1/4 teaspoon cayenne pepper (or regular red)
Recipe:1. Mix the butter and flour until smooth. Boil over high heat for 10 minutes (or until the mixture turns dark caramel). Stir constantly.2. Add onion, bell pepper and celery. Boil 5 minutes. Add all remaining ingredients and 4 glasses of water. Season with spices.3. Reduce the heat to medium-low, cover and simmer for 40 minutes (or until the carrots are soft).4. Serve with rice.
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