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African Vegan Recipes
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Shro Wat
from: Chef

I found this recipe on the internet while looking for how to use the plantain I'd bought. It's based on an Ethiopian dish and I subsequently modified it (didn't like the plantain and added more tomato taste). It has a lovely creamy texture and is perfect on a winter evening served with millet or couscous.


  • 1/2 lb pumpkin or butternut squash, cubed
  • 1 (14 ounce) can chopped tomatoes
  • 2 teaspoons berbere, powder
  • 1 cup peanut butter
  • 1 tablespoon tomato paste
  • 1 medium onion
  • 1 garlic clove, crushed (optional)
  • 1 cup corn kernel
  • 1 cup mixed vegetables, chopped
  • 1 red chile, chopped (optional)
  • 2 tablespoons sunflower oil or peanut oil
  • salt
  • pepper

In a large saucepan, brown the onion in the oil, then add the garlic and chilli (if using) and the berbere powder and fry for 2-3 minutes.

Add the tomatoes, peanut butter and tomato paste and stir until sauce is smooth.

Add the vegetables with enough water to cover them. Season to taste.

Bring to a simmer and cook, covered, for 30-45 minutes. During this time, stir every so often and add more water as needed.

At the end of cooking if the sauce is too thick, add more water; if too thin, boil to reduce. Taste and adjust seasoning if necessary and serve.