Yetakelt W'et
(Spiced Vegetable Stew) Recipe
Origin: Djibouti Period: Traditional
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Ingredients:
200g onion, finely chopped
2 garlic cloves, minced
1 tbsp Berbere spice
1 tbsp paprika
60ml Niter Kebbeh
200g green beans, cut into thirds
200g carrots, chopped
200g potatoes, cubed
200g tomatoes, chopped
60ml tomato paste
500ml vegetable stock
salt and black pepper to taste
40g chopped parsley
Yetakelt W'et
(Spiced Vegetable Stew) Preparation:
Method:Fry the onions, garlic, berbere spice and paprika in the spiced ghee (niter kebbeh) for 2 minutes before adding the beans, carrots and potatoes. Fry for a further 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste and vegetable stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes, or until all the vegetables are tender and the sauce has thickened. Season with the salt and pepper, stir-in the parsley and serve with injera and cottage cheese.
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More African recipes... More East African recipes... More main course recipes... More vegetarian courses... More Traditional recipes... More recipes for Stews... More recipes for Carbohydrate Staples...
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Other recipes with onions and green beans as primary ingredients:
Obe-Onigba
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