Yataklete Kilkil (Ethiopian Vegetable Stew)

Yataklete kilkil is an Ethiopian vegetable stew made with a variety of mixed vegetables cooked in a flavorful sauce.

Ingredients

• 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

Steps

1. Heat the niter kibbeh in a large skillet or frying pan over medium heat.
2. Add the finely chopped onion to the skillet and sauté until it becomes translucent.
3. Stir in the minced garlic, grated ginger, turmeric, cumin, paprika, and salt. Mix well to coat the onions with the spices.
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.
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.
6. Add the thinly sliced cabbage to the skillet and cook for an additional 3–5 minutes, or until the cabbage becomes slightly wilted.
7. Squeeze the lemon juice over the vegetables and give them a final toss to incorporate the flavors.
8. Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley.
9. Serve hot as a main course, accompanied by injera or rice.

More recipes with niter kibbeh, onion, garlic, ginger, turmeric, cumin, paprika, carrots, potatoes, green beans, cauliflower, broccoli, cabbage or lemon

Adapted from “Yataklete Kilkil (Ethiopian Vegetable Stew)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.