Yetakelt W'et

Yetakelt W'et Yetakelt W'et

Spicy mixed vegetable stew

Servings: 6 

1 c Onions; finely chopped 

2 Garlic cloves; minced 

1 T Berbere 

1 T Sweet Hungarian paprika 

¼ c Niter Kebbeh 

1 c Green beans; cut into thirds 

1 c Carrots; chopped 

1 c Potatoes; cubed 

1 c Tomatoes; chopped 

¼ c Tomato paste 

2 c Vegetable stock 

Salt and black pepper to taste 

¼ c Parsley; fresh, chopped 

2 Batches Injera 

Plain yogurt or cottage cheese

Note: Try making this dish and Yemiser W'et for the same meal. In Ethiopia, it is customary to offer several stews at one time, and people eat some of each kind.

Sauté the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to sauté for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and the vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taste and mix in the parsley.

Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.

Tagged as:

Dishes, Ethiopian Recipes, Yetakelt W'et, Ethiopian Food, Dishes, Traditional Foods


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