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Yataklete Kilkil (Ethiopian Vegetable Stew)

Yataklete kilkil is an Ethiopian vegetable stew made with a variety of mixed vegetables cooked in a flavorful sauce. This vegetarian stew showcases the diverse flavors and textures of Ethiopian cuisine.

Ingredients

  • 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • Salt, to taste
  • 2 medium-sized carrots, peeled and sliced
  • 2 medium-sized potatoes, peeled and diced
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 cup cabbage, thinly sliced
  • Freshly squeezed juice of 1 lemon
  • Fresh cilantro or parsley, chopped, for garnish

Instructions

  1. 1
    Heat the niter kibbeh in a large skillet or frying pan over medium heat.
  2. 2
    Add the finely chopped onion to the skillet and sauté until it becomes translucent.
  3. 3
    Stir in the minced garlic, grated ginger, turmeric, cumin, paprika, and salt. Mix well to coat the onions with the spices.
  4. 4
    Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the skillet. Stir to combine the vegetables with the spice mixture.
  5. 5
    Cover the skillet with a lid and cook the vegetables for about 15–20 minutes, or until they are tender but still retain their vibrant colors. Stir occasionally to ensure even cooking.
  6. 6
    Add the thinly sliced cabbage to the skillet and cook for an additional 3–5 minutes, or until the cabbage becomes slightly wilted.
  7. 7
    Squeeze the lemon juice over the vegetables and give them a final toss to incorporate the flavors.
  8. 8
    Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley.
  9. 9
    Serve hot as a main course, accompanied by injera or rice.
Category
Soups
Cuisine
African