Ye’tofu Kwas Be’siquar Denich Alicha

Name: Ye’tofu Kwas Be’siquar Denich Alicha (Savory Tofu Dumplings with Sweet Potatoes in a Mild Sauce)
Yield: Makes 5 cups
Cuisine: Ethiopian
Ingredients: 20 Ye’tofu Kwas (page 160) or Ye’shimbra Duket Kwas; ¼ teaspoon ground turmeric; 1½ cups peeled and cubed sweet potatoes (¾-inch pieces); 1¾ cups water or Sleepy Vegetable Stock; Freshly ground black pepper; 2 jalapeño chiles, seeded, veined, and quartered lengthwise; 20 Ye’tofu Kwas (page 160) or Ye’shimbra Duket Kwas; ¼ cup Ye’qimem Zeyet or extra-virgin olive oil; ½ teaspoon salt, plus more if desired; 1 white or yellow onion, minced (2 cups); 1 white or yellow onion, minced (2 cups); 1¾ cups water or Sleepy Vegetable Stock; 1 teaspoon peeled and grated fresh ginger; 6 cloves pressed or grated garlic (1 tablespoon); ¼ cup Ye’qimem Zeyet or extra-virgin olive oil

Savory Tofu Dumplings with Sweet Potatoes in a Mild Sauce

Preparation info

Makes
5 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

I like this stew best when it’s made in advance and reheated; the dumplings absorb a lot of the sauce, get really soft, and break down a little. If you want the dumplings as intact as possible, serve them straight out of the oven on top of the wot, or add them to the sauce right before serving and cook just long enough to heat through.

Ingredients

Africa
Ethiopia
Main course
Vegan

Ingredients

Method