Name: Kulet (A Basic, Easily Customizable, Spicy Red Sauce)
Yield: Makes 6 cups
Cuisine: Ethiopian
Ingredients: 1½ small red onion, minced (2 cups); 1½ cups water or Sleepy Vegetable Stock, plus more if needed (see cooking tip); ½ teaspoon Ye’wot Qimem (optional); ⅛ teaspoon ground cardamom; 1 teaspoon ground coriander; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 6 cups chopped vegetables, Veggie protein, or a combination; Pinch ground cloves; 2 teaspoons peeled and grated fresh ginger; 3 tablespoons ground berbere or Berbere Paste; 1 tablespoon mild paprika; ½ teaspoon salt, plus more if desired; 6 cloves garlic, pressed or grated (1 tablespoon); 1 small tomato, diced (¾ cup)

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

In this recipe, I walk you through the steps of making a basic kay wot sauce, or kulet, which you can then use in whatever way you like. However, I suggest making one of the other recipes in this chapter before attempting this one, since they offer a little more guidance.

Ingredients

1½ small red onion, minced (2 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 or 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, scraping up any onion that has stuck to the bottom of the pan. Cover and cook, stirring occasionally, un