Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger

Recipe by Sackville
READY IN: 35mins




  • 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.