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

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

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