Yataklete Kilkil

(Ethiopian gingered vegetable stew, a popular vegetarian dish)

Ingredients

6 new potatoes, peeled and cut into chunks

4 carrots, peeled and cut into 1/4-inch rounds

1/4lb green beans, trimmed and cut in half

2 onions, chopped

2 cloves garlic, minced

1 tbsp ginger root, peeled and minced

2-3 chilli peppers, minced

3 tbsps oil, butter

1/2 tsp cardamom or nutmeg, ground (optional)

Salt and pepper to taste

Method:

1. Place potatoes, carrots and green beans in a large saucepan, cover with water and add 2 teaspoons of salt.
Bring to boil over medium heat.
Reduce heat to low flame and simmer until vegetables are cooked but crispy. Drain and set aside.

2. Place onion, garlic, ginger and chilli pepper in a food processor or blender and purée until smooth.

3. Heat the oil, butter in a large saucepan over medium-low heat.
Add the onion purée and saute until the moisture evaporates and onions have wilted. Do not brown onions.

4. Add cooked vegetables, cardamom or nutmeg, salt, pepper and about 1/2 cup of reserved water.
Store well and simmer at low heat for 15-20 minutes. Serve hot or at room temperature.

Variations: Vegetables may be steamed, instead of boiled, to conserve nutrients.
Try using different vegetables: broccoli, cauliflower, cabbage, peppers.