Yetakelt Wet Spicy Mixed Vegetable Stew Recipes

YETAKELT WET (SPICY MIXED VEGETABLE STEW)

Steps:

• Saute the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. [personal comment: we simmered more like 40 minutes, until it eventually thickened.] Add salt and pepper to taste. Mix in the parsley (optional). Serve with injera and yogurt or cottage cheese. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip

YETAKELT W'ET (SPICY MIXED VEGETABLE STEW)

Steps:

• Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.
• Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.
• Add the chopped tomatoes, tomato paste, and the vegetable stock.
• Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.
• Add salt and pepper to taset and mix in the parsley.
• Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.

YETAKELT W'ET (SPICY MIXED VEGETABLE STEW)

Steps:

• Directions 1. Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. 2. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. 3. Add the chopped tomatoes, tomato paste, and the vegetable stock. 4. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. 5. Add salt and pepper to taset and mix in the parsley. 6. Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.

SPICY MIXED VEGETABLE STEW (YETAKELT W'ET)

Steps:

• 1. Saute onions, garlic, berbere & paprika in ghee for 2 minutes.
• 2. Add beans, carrots & potatoes. Saute for 10 minutes, stirring occasionally to prevent burning.
• 3. Add tomatoes, tomato paste & stock. Bring to a boil, cover & simmer for 15 minutes or until the vegetables are tender.
• 4. Add salt & pepper to taste & mix in the parsley.