Yetakelt W'et
Ethiopian Vegetable Stew
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 T Berbere spice*
- 1 T paprika
- 1 c. green beans, chopped (frozen is fine)
- 1 c. sliced okra
- 1 large carrot, sliced
- 2 large potatoes, peeled and chopped
- 1 15 oz can chopped tomatoes
- ¼ c. tomato paste
- 2 c. vegetable stock
- 2 T chopped fresh parsley
- Salt and pepper to taste
In a large pot, sauté onion, garlic, Berbere spice and paprika in a little water until onion is soft. Add green beans, okra, carrots, and potatoes and stir to coat vegetables with spices. Add tomatoes, tomato paste, and stock. Simmer, covered, for 15-20 minutes, or until vegetables are tender. Mix in parsley, and add salt and pepper to taste.
Berbere spice
Combine 1 teaspoon each of:
Cardamom
Coriander
Fenugreek
Nutmeg
Cloves
Allspice
Cinnamon
Paprika
Turmeric
Black pepper
Plus ¼ t. cayenne
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