Yetakelt W'et (Ethiopian Spicy Mixed Vegetable Stew)
By Mick Spillane
This fragrant and spicy mélange of vegetables is enhanced by nit'r qibe: spiced, clarified butter, which is a key component of many Ethiopian dishes. As well as the fantastic and vibrant Berbere spices.
1 cup Onions; finely chopped
2 Garlic cloves; minced
1 tbsp. Berbere
1 tbsp. Sweet Hungarian paprika
¼ cup Nit'r Qibe
1 cup Green beans; cut into thirds (I used collard greens)
1 cup Carrots; chopped
1 cup Potatoes; cubed
1 cup Tomatoes; chopped
¼ cup Tomato paste
2 cups Vegetable stock
Salt and black pepper to taste
¼ cup Parsley; fresh, chopped
2 Batches Injera (if you can do it)
Yogurt or Cottage Cheese
Sauté the onions, garlic, Berbere, and paprika in the nit'r qibe for 2 minutes. Add the beans (or collard greens), carrots, and potatoes and continue to sauté for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and the 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 and mix in the parsley. Serve with yogurt or cottage cheese, and rice.