Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger
photo by kybobbie
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 small potatoes, peeled
- 3 large carrots, peeled
- 1⁄2 lb fresh green beans, trimmed and chopped
- 1⁄4 cup vegetable oil
- 2 medium onions, chopped
- 1 large green pepper, seeded and cut into strips
- 2 whole fresh hot chili peppers, washed and seeded and chopped
- 1 tablespoon garlic, finely chopped
- 2 teaspoons ginger, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 6 large scallions, trimmed and chopped
directions
- 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.
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Reviews
-
Just tried this recipe because I was looking for something different. It was delicious, although it took me a little longer to prepare than the time given on the recipe. Very much like the Ethiopian dishes I get at my favorite Ethiopian restaurant. I definitely suggest using fresh green beans instead of canned or frozen.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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