Yataklete Kilkil Ethiopian Vegetables With Garlic And Ginger Recipes

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.

YATAKLETE KILKIL (ETHIOPIAN GINGERED VEGETABLE STEW)

Steps:

• Place potatoes, carrots and green beans in a large saucepan. Cover with water and add 2 tsp salt. Bring to a boil and simmer until all vegetables are cooked through, about 10-20 minutes. Drain and set aside. Place onions, garlic, ginger and pepper in a food processor or blender and puree. In a large saucepan, heat oil, butter or niter kibbeh over medium heat. Add onion puree and saute until moisture evaporates and onions lose their raw aroma. Do not brown. Add cooked vegetables, water, cardamom and salt and pepper. Stir well and simmer on low heat 15-30 minutes. You may steam the vegetables instead of boiling them to conserve nutrients.

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.