Ethiopian Ginger Vegetables Recipes

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.

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.

ETHIOPIAN CABBAGE DISH

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.