Best Yataklete Kilkil Ethiopian Vegetable Stew Recipes

YATAKLETE KILKIL -- ETHIOPIAN VEGETABLES WITH GARLIC AND GINGER

Steps:

• Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
• If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.
• Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.
• When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
• Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.
• Set them aside to drain completely.
• Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.
• Cook for about 5 minutes until the veggies are soft but not brown.
• Add the garlic, ginger, salt and pepper and stir for a minute or so.
• Add the reserved vegetables and the scallions and mix until everything is coated in oil.
• Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.

ETHIOPIAN YATAKLETE KILKIL

Steps:

• Add potatoes in a large saucepan, salt, and add water just enough to cover potatoes. Boil until tender - about 10 minutes or more. Remove and drain water.
• In a large saucepan or Dutch oven, heat oil over medium heat. Add onions, give it a minute or two then stir in all the spices; garlic, Jalapenos peppers, ginger, coriander, smoked paprika, curry, white pepper, and chili pepper. Simmer for about 5 minutes, stirring occasionally to prevent burns. Then add tomatoes and bring to a boil and simmer for another 5 minutes.
• Then add potatoes, green beans, and carrots. Season with salt.
• Continue to simmer for about 10 minutes; stirring frequently to allow the flavors to blend. If needed, add water to prevent any burns.
• Adjust for seasonings. Serve warm.