Best 2 Ethiopian Vegetable Stew Recipes

In Ethiopian cuisine, vegetable stews, known as wat, are a diverse and flavorful category of dishes that showcase the country's rich culinary heritage. These stews often feature a vibrant blend of fresh vegetables, spices, and herbs, simmered in a savory broth to create a hearty and aromatic meal. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the essential steps to prepare a delicious Ethiopian vegetable stew, uncovering the secrets to its unique flavors and textures. From selecting the freshest ingredients to mastering the art of simmering and layering flavors, we'll provide you with the knowledge and techniques you need to create an authentic Ethiopian vegetable stew that will transport your taste buds to the heart of this culinary paradise.

Let's cook with our recipes!

YATAKLETE KILKIL (ETHIOPIAN VEGETABLE STEW)

Yataklete Kilkil (Ethiopian Vegetable Stew) image

Make and share this Yataklete Kilkil (Ethiopian Vegetable Stew) recipe from Food.com.

Provided by erranterudite

Categories Stew

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

Ingredients

4 potatoes
3 carrots
3 garlic cloves
1 tablespoon fresh ginger
2 serrano peppers
2 small onions
2 tablespoons oil
2 cups water
1/2 teaspoon ground cardamom
1 teaspoon black pepper
1 tablespoon salt

Steps:

Peel potatoes and carrots into 1/2 inch pieces. Put in large sauce pan and fill with water until vegtables are just covered. Bring to boil, then simmer for 15-20 minutes or until vegtables are tender. Remove from heat, drain, and set aside.
Puree onions, ginger, garlic, and peppers in food processor. Pour oil in large sauce pan and put on medium heat. Add onion puree and sautee for five minutes, or until onions no longer smell raw. Add water, salt, pepper, cardamom, and cooked vegtables. Stir well and simmer for 15 minutes.

Nutrition Facts : Calories 176.8, Fat 4.8, SaturatedFat 0.7, Sodium 1195.4, Carbohydrate 31.2, Fiber 4.6, Sugar 3.6, Protein 3.6

ETHIOPIAN CHICKPEA STEW

Ethiopian Chickpea Stew image

Another recipe from our local paper that I want to try....sounds lovely! Serve with flatbread on the side. Since I haven't made this yet the prep and cook time is guess work...will post after I have made this...

Provided by Thea

Categories Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 teaspoon sweet paprika
1/2 teaspoon ground allspice
1/2 teaspoon pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4-1/2 teaspoon cayenne
1/4 teaspoon fenugreek seeds (optional)
1/2 teaspoon ground ginger
2 (15 ounce) cans chickpeas, rinsed and drained
3 tablespoons evo oil, divided use
2 garlic cloves, finely chopped
1 medium red onion, chopped
fresh ginger, peeled and finely chopped
1 (8 ounce) can tomato sauce
1 quart vegetable broth
1 lb red potatoes, cut into 1 inch chunks
4 carrots, peeled and cut into 1 inch chunks

Steps:

To make spice mix;.
In small bowl, combine first 9 ingredients (10 if you use the fenugreek) Set aside.
To roast chickpeas:.
Preheat oven to 450 degrees. In large bowl, toss chickpeas with 1 tablespoon of olive oil. Arrange on large baking sheet in single layer. Roast chickpeas, stirring occasionally for 16 to 18 minutes or until somewhat dried out and just golden brown. Set aside.
To saute vegetables;.
Meanwhile, heat remaining 2 tablespoons of oil in medium pot over medium heat. Add garlic, onions and chopped ginger. Cook, stirring occasionally, for 8 to 10 minutes or until very soft and golden brown.
To make stew;.
Add spice mix to vegetables. Cook, stirring constatnly, for 2 minutes or until spices are toasted and very fragrant. Stir in tomato sauce. cook for 2 minutes. Stir in broth, potatoes, carrots and reserved chickpeas. Bring to boil. Reduce heat to medium-low. Simmer covered, for 20 minutes or until potatoes and carrots are just tender. Uncover pot. Simmer for 25 minutes or until stew is thickened and potatoes and carrots are very tender.
To serve;.
ladle stew into bowls. Serve with flatbread on the side.

Nutrition Facts : Calories 325.5, Fat 8.9, SaturatedFat 1.1, Sodium 657.7, Carbohydrate 53.9, Fiber 9.9, Sugar 5.1, Protein 9.7

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any mishaps.
Use Fresh Vegetables: Fresh vegetables will give your stew the best flavor and texture. If you can, try to use organic vegetables whenever possible.
Don't Overcook the Vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender-crisp.
Use a Variety of Spices: Ethiopian cuisine is known for its bold flavors. Use a variety of spices, such as berbere, cumin, and turmeric, to give your stew a complex flavor profile.
Serve with Injera: Injera is a traditional Ethiopian flatbread that is used to scoop up stews and other dishes. It is a delicious and essential part of the Ethiopian dining experience.

Conclusion:

Ethiopian vegetable stew is a hearty, flavorful, and nutritious dish that is perfect for a weeknight meal or a special occasion. With its vibrant colors and complex flavors, this stew is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting dish to try, give Ethiopian vegetable stew a try.