Name: Ye’tofu Kwas Wot Be’bamya (Tender Okra and Dumplings in a Spicy Sauce)
Yield: Makes 4 cups
Cuisine: Ethiopian
Ingredients: 2 cups water or Sleepy Vegetable Stock; 3 tablespoons ground berbere or Berbere Paste; 1 tablespoon mild paprika; ¼ teaspoon Ye’wot Qimem (optional); 1 tablespoon unsalted tomato paste; 1 teaspoon ground cumin; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 6 cloves garlic, pressed or grated (1 tablespoon); ½ red onion, minced (1 cup); ½ teaspoon salt, plus more if desired; 2 cups sliced fresh or frozen okra, in ½-inch segments; 20 Ye’tofu Kwas, Ye’tshom Kwalima Kwas, or Ye’shimbra Duket Kwas; Freshly ground black pepper; ¼ cup minced green onion

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

If you’re not a fan of okra but wish you were, this stew is for you. For ease, use frozen okra, and let the dumplings sit in the gravy long enough to soak it up and soften.

Ingredients

½ red onion, minced (1 cup)
½ teaspoon salt, plus more if desired

Method

Put the red 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, scraping up any onion that has stuck to the bottom of the pan. Cover and cook, stirring occasionally