Ethiopian Sunflower Seeds Dipping Sauce
Sunflower seeds, tomatoes and hot green pepper come together in this sauce, fragrant with ginger and simmered on the stove.
40 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- easy
- 1
Rinse the sunflower seeds with cold water. In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
- 2
Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed.
- 3
Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool.
- 4
Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.
- 5
Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.
- 6
Break Injera (Ethiopian flat bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.
- 7
Serve it cold. Keep the sunflower sauce in fridge.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
