Ethiopia | Vegetables | Carrots | Green Beans | Potatoes

Yataklete Kilkil

(Ethiopian gingered vegetable stew)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Potatoes, small new peeled, cut in chunks 6 each
Carrots peeled, cut in 1/4" disks 4 each
Green beans cut in 1" pieces 1/2 lb
 
Oil, butter or niter kibbeh 3 Tbsp
Onion chopped 2 each
Garlic minced 2 cloves
Ginger peeled, minced 1 Tbsp
Jalapeño or other chile pepper minced 2-3 each
 
Cardamom or nutmeg, ground (opt.) 1/2 tsp
Salt & pepper   to taste

METHOD

Basic Steps:  Simmer → Sauté → Simmer
  1. Place potatoes, carrots and green beans in a large saucepan. Cover with water and add 2 tsp salt. Bring to a boil and simmer till all vegetables are cooked through, about 10-20 minutes. Drain, reserving water, and set aside.
  2. Place onions, garlic, ginger and pepper in a food processor or blender and puree.
  3. In a large saucepan, heat oil, butter or niter kibbeh over medium heat. Add onion puree and sauté until moisture evaporates and onions lose their rawness. Do not brown.
  4. Add cooked vegetables, about 1/2 cup of the reserved water, cardamom or nutmeg and salt and pepper. Stir well and simmer on low heat 15-30 minutes.

VARIATIONS

  • You may steam the vegetables instead of boiling them to conserve nutrients. The vegetables can also be cooked separately instead of all together.
  • Try using different vegetables: broccoli, cauliflower, cabbage, peppers.

NOTES

  • Yataklete kilkil, also known as yatakilt alicha, is a popular vegetarian (ye'tsom) dish in Ethiopia, especially during Lent.