Ingredients
3T vegetable oil
3T whole cumin seeds
3T fresh ginger, minced
8 cloves garlic, minced
2t ground coriander
½ c canned diced tomatoes
2lb. fresh green beans, washed and cut into 2‐inch lengths
water
¼ ‐ ½ t salt
Ground black pepper
1T lemon juice
Directions
Heat oil in a large skillet or wok over medium heat. Add cumin seeds and cook for a few seconds. Add the ginger and garlic and cook for about 1 minute. Stir in the coriander, then the tomatoes, mashing the tomatoes a bit with the back of the spoon. Cook 2 minutes. Add the beans, salt and about ¼ c water, maybe a bit less, and turn heat up to medium‐high. Stir, cover and cook about 5 ‐ 7 minutes, or until the beans are almost as tender as you like them. Remove the cover and add the lemon juice and a generous
grind of black pepper. Turn heat to high and cook off a bit of the liquid, stirring. Serve hot or at room temperature.
Country:
Uganda
Notes and Instructions
Adapted from http://www.uganda‐visit‐and‐travel‐guide.com/uganda‐spicy‐french‐beansrecipe.
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Over the years it has been difficult to find any green vegetable recipes other than greens or spinach among the recipes for East Africa, and Uganda in particular. But persistence has finally paid off and here is a delightful green bean recipe for a nice break from the typical East African fare.