Yetakelt Wot (Ethiopian Spiced Vegetable Stew)

Yetakelt wot is a flavorful and aromatic dish made with a variety of vegetables cooked in a rich and spicy sauce. This vegetarian stew is a popular dish in Ethiopian cuisine and is often served as a main course with injera (Ethiopian flatbread) or rice.

Category: Ethiopian

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons berbere spice blend
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon cayenne pepper, or to taste
• Salt, to taste
• 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 medium bell pepper, diced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup vegetable broth or water
• Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
2. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Add the berbere spice blend, paprika, turmeric, cumin, cayenne pepper, and salt. Mix well to coat the onions, garlic, and ginger with the spices.
4. Add the sliced carrots, diced potatoes, diced bell pepper, green beans, cauliflower florets, and broccoli florets to the saucepan. Stir to combine the vegetables with the spice mixture.
5. Pour in the vegetable broth or water, and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and let the stew cook for about 20–25 minutes, or until the vegetables are tender.
6. Check the seasoning and adjust with salt or additional spices if desired.
7. Remove from heat and let rest for a few minutes to allow the flavors to meld together.
8. Garnish the stew with freshly chopped cilantro or parsley. Serve hot as a main course, accompanied by injera or rice.

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