Name: Ye’telba Wot (A Rich, Spicy Sauce Made from Toasted, Ground Flaxseeds)
Yield: Makes 2 cups
Cuisine: Ethiopian
Ingredients: ½ red onion, diced (1 cup); 6 cloves garlic, pressed or grated (1 tablespoon); 1½ cups water, plus more if needed; ⅓ cup whole brown flaxseeds, toasted and ground into a powder and cooking tip); ½ teaspoon salt; ¼ teaspoon Ye’wot Qimem (optional); ½ jalapeño chile, sliced into ¼-inch rounds (optional); 2 tablespoons unsalted tomato paste; ¼ cup Ye’qimem Zeyet; 3 tablespoons ground berbere

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

When toasted, flaxseeds become surprisingly nutty and delicious, with a rich aroma and flavor. In this wot, the toasted ground flaxseeds blend into the kulet and transform it into a rich, luscious sauce reminiscent of peanut butter, Mexican mole, and chocolate. The raw jalapeño chile adds a crunchy contrast to the smooth sauce, but if it’s too spicy for your taste, just leave it out. This wot will mellow if you make it a few hours ahead and reheat it before servi