Ethopian yataklete kilkil (spiced vegetables)

Yield: 6 servings

Measure Ingredient
1½ pounds New potatoes
1 each Broccoli head, stem included
5 larges Carrots, sliced in small rounds
1 small Cauliflower, coarsely choppe
1 medium Onion, coarsely chopped
½ cup Ghee

If potatoes are very small, leave them whole: if not quarter them.

Remove tough outer fibre of the broccoli stalk. Chop the whole thing.

Steam over boiling water the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add the broccoli florets & steam for a few more minutes. Vegetables should be just tender.

Meanwhile, in a heavy skillet, saute the onions in half the ghee until they are transparent. Mix in the steamed vegetables except the broccoli florets. Cover & cook for 6 to 8 minutes, stirring frequently. Add broccoli & cook another 5 minutes. Heat remaining ghee & pass around at the table. Serve with injera.

"The Africa News Cookbook"

Submitted By MARK SATTERLY On 10-27-94

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