Saturday, October 24, 2009

Spicy Mixed Vegetable Stew

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Also known as Yetakelt W'et, from Ethiopia, this very spicy stew will make your kitchen smell like heaven and your taste buds go crazy! The recipe is from Recipe Source.



Here's how to make it:

Title: Yetakelt W'et (Spicy Mixed Vegetable Stew)

Yield: 6 servings

1 c Onions, finely chopped
2 Garlic cloves, pressed
1 tb Berbere (dry; I got mine from an Ethiopian market, to make it
easier)
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh (I got the spice mix from the market, & added it
to 3Tbsp butter)
1 c Green beans, cut in thirds
1 c Carrots, chopped
1 c Potatoes, cubed
1 c Tomatoes, chopped
1/4 c Tomato paste
2 c Vegetable stock
Salt and pepper to taste
1/4 c Chopped fresh parsley (OPT)

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 vegetable stock. Bring
to a boil and then simmer for 15 minutes, or until all of the
vegetables are tender. [personal comment: we simmered more like 40
minutes, until it eventually thickened.]

Add salt and pepper to taste. Mix in the parsley (optional).

Serve with injera and yogurt or cottage cheese.

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