Ethiopian Yataklete Kilkil Immaculate Bites Recipes

ETHIOPIAN YATAKLETE KILKIL

Steps:

• Add potatoes in a large saucepan, add salt and just enough water to cover potatoes, Boil until tender about 10 minutes or more. Remove from heat and drain water.
• In a large saucepan or Dutch oven, heat oil over medium heat. Add onions and cook for two minutes. Stir in all the spices; garlic, Jalapenos pepper, ginger, coriander, smoked paprika, curry, ground pepper, and chili pepper. Cook for another 5 minutes, stirring occasionally to prevent burning. Then add tomatoes and bring to a boil. Simmer for 5 minutes.
• Add cooked potatoes, green beans and carrots. Season with salt to taste.
• Continue to simmer for about 10 minutes; stirring frequently, to allow the flavors to blend. Add water, if necessary, if mixture becomes too dry.
• Adjust for seasonings. When the carrots and beans are sufficiently cooked and tender, it's ready to serve.

YATAKLETE KILKIL (ETHIOPIAN VEGETABLE STEW)

Steps:

• Peel potatoes and carrots into 1/2 inch pieces. Put in large sauce pan and fill with water until vegtables are just covered. Bring to boil, then simmer for 15-20 minutes or until vegtables are tender. Remove from heat, drain, and set aside.
• Puree onions, ginger, garlic, and peppers in food processor. Pour oil in large sauce pan and put on medium heat. Add onion puree and sautee for five minutes, or until onions no longer smell raw. Add water, salt, pepper, cardamom, and cooked vegtables. Stir well and simmer for 15 minutes.

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.