Prep 5 mins
Cook 27 mins
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon berbere
- 1 tablespoon sweet Hungarian paprika
- 1⁄4 cup niter kebbeh
- 1 cup green beans, cut into thirds
- 1 cup carrot, chopped
- 1 cup potato, cubed
- 1 cup tomatoes, chopped
- 1⁄4 cup tomato paste
- 2 cups vegetable stock
- black pepper
- 1⁄4 cup parsley, fresh,chopped
- 2 loaves injera bread
- plain yogurt or cottage cheese
- 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.
The first time I made this, it had a lot of heat. However, the second time I made it, it was not so bad. I really love this stew. I used sweet potatoes the second time around and it turned out great.
I have now made this twice and LOVE it! I put sweet potatoes instead of regular potatoes, which made it sweet and spicy at the same time. The second time I also threw in some chicken thighs and let it simmer for an hour. It made it a complete meal with protein.
This is delicious! The first time I made it, I didn't have any Niter Kibeh, but it still tasted wonderful with plain butter. The second time I made it, I used Niter Kibeh but reduced the quantity to 2 tbsp. Thanks for a great recipe!