Yetakelt W'et (Ethiopian spicy mixed vegetable stew) - xp

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Yetakelt W'et (Ethiopian spicy mixed vegetable stew)

1 c Onions; finely chopped

2 Garlic cloves; minced

1 tb Berbere spice mix

1 tb Sweet Hungarian paprika

1/4 c Niter Kebbeh

1 c Green beans; cut into thirds

1 c Carrots; chopped

1 c Potatoes; cubed

1 c Tomatoes; chopped

1/4 c Tomato paste

2 c Vegetable stock

Salt and black pepper to tst

1/4 c Parsley; fresh, chopped

2 Batches Injera (Ethiopian flat bread)

Plain yogurt or cottage cheese

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Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2

minutes. Add the beans, carrots, and potatoes and continue to saute 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 taset 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.

 

Servings: 6

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Source: Ethiopian Vegetarian Recipes

 

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.

 

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