Cookbook:Yataklete Kilkil (Ethiopian Vegetable Stew)

Yataklete Kilkil (Ethiopian Vegetable Stew)
Category	Ethiopian recipes
Difficulty

Cookbook | Ingredients | Recipes

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

• 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon paprika
• Salt, to taste
• 2 medium-sized carrots, peeled and sliced
• 2 medium-sized potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup cabbage, thinly sliced
• Freshly squeezed juice of 1 lemon
• Fresh cilantro or parsley, chopped, for garnish

Equipment

• Large skillet or frying pan
• Wooden spoon or spatula
• Cutting board
• Chef's knife

Procedure

1. Heat the niter kibbeh in a large skillet or frying pan over medium heat.
2. Add the finely chopped onion to the skillet and sauté until it becomes translucent.
3. Stir in the minced garlic, grated ginger, turmeric, cumin, paprika, and salt. Mix well to coat the onions with the spices.
4. 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.
5. 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.
6. Add the thinly sliced cabbage to the skillet and cook for an additional 3–5 minutes, or until the cabbage becomes slightly wilted.
7. Squeeze the lemon juice over the vegetables and give them a final toss to incorporate the flavors.
8. Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley.
9. Serve hot as a main course, accompanied by injera or rice.

Notes, tips, and variations

• You can customize the yataklete kilkil by adding other vegetables of your choice, such as bell peppers or zucchini.
• Adjust the cooking time according to your desired level of tenderness for the vegetables.
• Cut the vegetables into uniformly sized to ensure even cooking.
• Feel free to adjust the spices according to your taste preferences. Add more paprika for a spicier flavor, or increase the ginger for a bolder taste.
• Some recipes include the addition of tomato paste or diced tomatoes for a richer and tangier flavor.
• For a creamier texture, you can add a splash of coconut milk or plant-based cream toward the end of cooking.