1.1.1. Food uses

A. Main dishes

A vegetable effectively serves as main dishes in many situations. About 20% of Ethiopian population depends on inset for food & feed. Salad and soups can also be used as a main course with some typical ingredients including potatoes, tomatoes, broccoli, onions and peppers. Casseroles, Soufflés, omelets, quiches and lasagna are often main course items with typical vegetables including cabbage, squash, broccoli, turnips, eggplant and spinach Baked beans are a traditional favorite meal.

B. Side dish and appetizer

Many vegetables such as squash, brussels sprouts, broccoli, asparagus and cauliflowers are traditional side dishes that are steamed, boiled, baked or fired. a potato dish is  a common side dish in many meals from the home cooked meal to the meal prepared at a restaurant. Many sources are made with vegetables and can be used as side dishes or as a main dish.

Salads can serve as aside dish or as an appetizer salad contain many more vegetables than lettuce, tomatoes, peppers or onions.  Vegetable ingredients in salads are becoming more diverse and may contain broccoli, cauliflower, green or red Spanish onions, cold peas, raw spinach, celery, lettuce type’s asparaguses, shredded and uncooked turnips and red peppers. Cold potato salads and potato soups are also popular side dish or appetizers. Many vegetables are eaten row as appetizer. Carrots, broccoli cauliflower, pepper cucumbers, radishes, and celery are often sliced and sometimes dipped into a sauce and an appetizer.

C. Dessert

A sweet food served after the main part of meal. Melons are often used as desserts, either sliced cold or cook into pies, part. Rhubarb is a component of pies and preserves and is used in tarts sauces, puddings, punch, jams, and jellies. Sweet potatoes, squash and pumpkins are used to make biscuits, bread muffins, pies, custard, cookies and cakes.

D. Spice and flavoring

Some vegetables are used in cooking not only to be consumed but also to add flavoring to another component of the cooked dish. Garlic has a distinct flavor that adds to the test of many meat and vegetable distinct. Peppers are potent flavorings and the paprika pepper is the source of the spice paprika. Leeks and onions are also use to add flavor to soups and celery leaves can be dried and as an herb and celery seed is used in soups and pickles. Fresh and dried parsley also is used as flavoring.

E. Garnish

It is anything that used to improve the appearance or taste of food such as small pieces of fruit or vegetable. Kale is atypical garnish use in salad bars or as a decorative feature or dinner plates with meats. Kale is used because it is less likely to wilt than other greens. Parsley is also used as a garnish to a cooked meal, with uncooked springs included with the main cooked items. Other vegetables used as garnish include lettuce and radishes.

F. Other food tests

Sandwiches: – Lettuce, tomatoes, pickles, onions, and peppers are often added to either cold and hot sandwiches or hamburger. Bulb onions may be sliced and used on sandwiches or dipped in batter and fired as onion rings or blooming onions.