Djibouti Spiced Vegetable Stew - Yetakelt W'et

Ingredients:

200 g onion, finely chopped

2 garlic cloves, minced

1 tbsp Berbere spice

1 tbsp paprika

60 ml Niter Kebbeh

200 g green beans, cut into thirds

200 g carrots, chopped

200 g potatoes, cubed

200 g tomatoes, chopped

60 ml tomato paste

500 ml vegetable stock

Salt and black pepper to taste

40 g chopped parsley

Cooking Instructions:

Fry the onions, garlic, berbere spice and paprika in the spiced ghee (niter kebbeh) for 2 minutes before adding the beans, carrots and potatoes. Fry for a further 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste and vegetable stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes, or until all the vegetables are tender and the sauce has thickened. Season with the salt and pepper, stir-in the parsley and serve with injera and cottage cheese.

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