Banh Xeo – Vietnamese Crepes
Vietnamese
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Vegetarian, Coeliacs, Gluten Free, Nut Free
25g butter
700g pumpkin, cubed
1 medium onion, chopped
2 garlic cloves, crushed
3 tomatoes, chopped
1 red pepper, sliced
5cm piece cinnamon bark
2 teaspoons Berbere spice blend
A pinch of ground nutmeg
300ml water
Cracked black pepper, to taste
Sea salt, to taste
Berbere Pumpkin Stew
Melt butter in a large saucepan over a medium heat.
Stir in pumpkin, onion, garlic, tomatoes, red pepper, cinnamon bark, Berbere, nutmeg and water.
Cover and simmer for 10-15 minutes until pumpkin is tender.
Season with salt & pepper.
Serve with rice or couscous.
