Ethiopia / Side
Yataklete Kilkil (Ethiopian Vegetable Stew)
Yataklete kilkil is an Ethiopian vegetable stew made with a variety of mixed vegetables cooked in a flavorful sauce. This vegetarian stew showcases the diverse flavors and textures of Ethiopian cuisine.
Ingredients
- niter kibbeh, Ethiopian spiced clarified butter; or regular butter/oil2 tbsp
- onion, large; finely chopped1
- garlic, minced2 clove
- ginger, grated1 tsp
- turmeric1 tsp
- cumin1/2 tsp
- paprika1/2 tsp
- salt, to taste
- carrots, medium; peeled and sliced2
- potatoes, medium; peeled and diced2
- green beans, trimmed; bite-sized pieces1 cup
- cauliflower, florets1 cup
- broccoli, florets1 cup
- cabbage, thinly sliced1 cup
- lemon juice, freshly squeezed1
- cilantro or parsley, fresh; chopped; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Heat the niter kibbeh in a large skillet or frying pan over medium heat.
Add the finely chopped onion to the skillet and sauté until it becomes translucent.
Stir in the minced garlic, grated ginger, turmeric, cumin, paprika, and salt. Mix well to coat the onions with the spices.
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.
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.
Add the thinly sliced cabbage to the skillet and cook for an additional 3–5 minutes, or until the cabbage becomes slightly wilted.
Squeeze the lemon juice over the vegetables and give them a final toss to incorporate the flavors.
Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley.
Serve hot as a main course, accompanied by injera or rice.
