Ye’atakilt Wot

Name: Ye’atakilt Wot (Potatoes, Carrots, and Cauliflower in a Spicy Sauce)
Yield: Makes 5 cups
Cuisine: Ethiopian
Ingredients: 1½ cups water or Sleepy Vegetable Stock; 1½ cups water or Sleepy Vegetable Stock; 3 tablespoons ground berbere or Berbere Paste; 3 tablespoons ground berbere or Berbere Paste; 1½ pounds cauliflower, cut into bite-sized florets (4 cups); 1 tablespoon mild paprika; 1 large carrot, peeled and cut into sticks (1 cup); 1½ pounds cauliflower, cut into bite-sized florets (4 cups); 1 thin skinned potato, peeled and cut into bite-sized chunks (1 cup); 1 thin skinned potato, peeled and cut into bite-sized chunks (1 cup); ⅛ teaspoon ground cardamom; Pinch ground cloves; ½ teaspoon Ye’wot Qimem; ¼ teaspoon ground turmeric; 4 cloves garlic, pressed or grated (2 teaspoons); 1 teaspoon ground coriander; 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 1 small tomato, diced (¾ cup); ½ teaspoon salt, plus more if desired; 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 1 small red onion, minced (1½ cups)

Potatoes, Carrots, and Cauliflower in a Spicy Sauce

Preparation info

Makes
5 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This spicy, flavorful stew has both a lot of eye appeal and texture.

Ingredients

1 small red onion, minced (1½ cups)
½ teaspoon salt, plus more if desired

Africa
Ethiopia
Main course
Gluten-free
Vegan

Method

Put the onion and salt in a large, dry saucepan. Cover and cook over medium-high heat, stirring occasionally to prevent sticking and burning, until the onion has released its liquid and softened, about 5 minutes. Decrease the heat to medium, add the Ye’qimem Zeyet, and stir to combine. Cover and cook, stirring occasionally, until the onion is very soft and beginning to brown, about 10 mi