recipes

This Saturday, 22 April is Earth Day 2023. Given that 7,000 litres of water is needed to produce a single pound of beef, compared to only 147 litres per pound of vegetables, one person going meatfree for one day a week can save 500 litres of water per meal! Look no further for some unique salads to spice up your veggie intake, straight from the horn of Africa.

WITH TASTE EDITOR, ANJA DE ROZARIO

Dinish: Potato, cabbage, and carrot stew

Serves 4

2 onions, finely diced

Oil, for cooking (any oil without a strong taste is fine)

1 Tbsp finely chopped fresh garlic

1 Tbsp ground turmeric

2 carrots, peeled and sliced

5 potatoes, peeled and diced (if large)

1/2 head green cabbage, shredded

1 tsp salt, or to taste

2 green chillies

Sauté the onion in a saucepan with just enough oil to stop it sticking. When the onion starts to brown, add the garlic and sauté for another minute or so.

Add the turmeric and stir, then add a bit of water so the mixture looks like paste. Add the carrots and cook for 5–10 minutes until they are al dente. Add the potatoes, stirring throughout to ensure even cooking. Cook for another 5 minutes. Add the shredded cabbage, salt, and the whole green chillies. Cook until the cabbage starts to wilt.

It will continue to cook once you take it o the stove. Be careful not to overcook the potatoes, as you will end up with mash instead of Dinish.

Hot tip: In Africa, Dinish is served as part of a vegan platter, and is sometimes the fi rst solid dish babies are started on. It’s also a great vegan replacement for potato salad.

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