Spicy Mixed Vegetable Stew (Yetakelt W'Et)
Submitted by catface
Ethiopian vegetable stew (Yetakelt W’Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
40 minYetakelt W’Et is Ethiopian comfort food at its finest. Hearty chunks of potato, carrot, and green beans simmer in a richly spiced tomato broth built on berbere, paprika, and golden ghee.
Berbere is the heart and soul of Ethiopian cooking. That complex blend of chili, fenugreek, coriander, and warm spices gives this stew a layered heat that’s deep rather than sharp.
Finished with fresh parsley and meant to be scooped up with injera bread, this is a dish that proves vegetables can absolutely be the main event.
Chef Tips
- If you can’t find berbere at your local store, many Ethiopian grocery shops sell it online. It’s worth seeking out because no substitution quite captures the same flavor.
- Ghee (clarified butter) handles high heat without burning and adds a nutty richness. Regular butter will work but brown more quickly.
- Cut the vegetables into similar-sized pieces so they cook evenly and are all tender at the same time.
- Serve with injera for the authentic experience, or scoop it over steamed rice if injera isn’t available.
Ingredients
Directions
Sauté onions, garlic, berbere and paprika in ghee for 2 minutes.
Add beans, carrots and potatoes.
Sauté for 10 minutes, stirring occasionally to prevent burning.
Add tomatoes, tomato paste and stock. Bring to a boil, cover and simmer for 15 minutes or until the vegetables are tender.
Add salt and pepper to taste and mix in the parsley.
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