Yetakelt W'Et (Spicy Mixed Vegetable Stew)
Submitted by White Tiger
Green beans, carrots, and potatoes simmered in a spicy berbere and niter kebbeh sauce with tomatoes. This hearty Ethiopian vegetable w’et is vegetarian comfort food meant for scooping with injera.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minNot every Ethiopian stew needs meat to steal the show. Yetakelt w’et is living proof.
This vegetable-forward stew starts with onions and garlic sautéed in niter kebbeh (Ethiopian spiced butter), bloomed with berbere and paprika until the kitchen smells like a spice market. Green beans, carrots, and potatoes go in next, soaking up all that heat before tomatoes and stock bring everything together into a thick, saucy braise.
It’s a staple during Ethiopian fasting periods, but honestly, it’s too satisfying to save for special occasions. Scoop it up with spongy injera and a side of cool yogurt to balance the spice.
Kitchen Tips
- Cut your vegetables into similar-sized pieces so they cook evenly. Nobody wants crunchy potatoes next to mushy carrots.
- Sauté the berbere and paprika for a solid two minutes before adding vegetables. This blooms the spices and builds a deeper, rounder heat.
- Add a cup of cauliflower florets or diced cabbage for extra bulk if you’re feeding a crowd.
- The stew thickens as it sits, so it’s even better the next day.
Ingredients
Directions
Sauté the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes.
Add the beans, carrots, and potatoes and continue to sauté 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.
Add salt and pepper to taste.
Mix in the parsley (optional).
Serve with injera and yogurt or cottage cheese.
Comments
