Ethopian yataklete kilkil (spiced vegetables)
6 servings
Ingredients
| Quantity | 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 |
Directions
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