Yetakelt w'et (spicy mixed vegetable stew)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions, finely chopped |
| 2 | Garlic cloves, pressed | |
| 1 | tablespoon | Berbere (dry) |
| 1 | tablespoon | Sweet Hungarian paprika |
| ¼ | cup | Niter Kebbeh |
| 1 | cup | Green beans, cut in thirds |
| 1 | cup | Carrots, chopped |
| 1 | cup | Potatoes, cubed |
| 1 | cup | Tomatoes, chopped |
| ¼ | cup | Tomato paste |
| 2 | cups | Vegetable stock |
| Salt and pepper to taste | ||
| ¼ | cup | Chopped fresh parsley(OPT) |
Directions
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.