Yataklete Kilkil (Ethiopian Vegetable Stew)

• 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon paprika
• Salt, to taste
• 2 medium-sized carrots, peeled and sliced
• 2 medium-sized potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup cabbage, thinly sliced
• Freshly squeezed juice of 1 lemon
• Fresh cilantro or parsley, chopped, for garnish

Ingredients for 2 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the niter kibbeh in a large skillet or frying pan over medium heat.

   Stovetop
2. 2

   Add the finely chopped onion to the skillet and sauté until it becomes translucent.

   Stovetop
3. 3

   Stir in the minced garlic, grated ginger, turmeric, cumin, paprika, and salt. Mix well to coat the onions with the spices.

4. 4

   Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the skillet. Stir to combine the vegetables with the spice mixture.

   Stovetop
5. 5

   Cover the skillet with a lid and cook the vegetables for about 15–20 minutes, or until they are tender but still retain their vibrant colors. Stir occasionally to ensure even cooking.

   Stovetop
6. 6

   Add the thinly sliced cabbage to the skillet and cook for an additional 3–5 minutes, or until the cabbage becomes slightly wilted.

   Stovetop
7. 7

   Squeeze the lemon juice over the vegetables and give them a final toss to incorporate the flavors.

8. 8

   Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley.

9. 9

   Serve hot as a main course, accompanied by injera or rice.