Yetakelt W’et (Spicy Vegetable Stew) From Forthcoming Cookbook

Ethiopian Entree

YETAKELT W’ET
(Spicy vegetable stew)

INGREDIENTS

1 small, or 1/2 big, white onion
1 large ripe red tomato
2 garlic cloves
3 big carrots
1 russet potato
8 ounce bag snow peas
1 tablespoon Berbere spice mix (See recipe for BERBERE SPICE MIX INGREDIENTS, if you can’t find the mix)
1/4 cup Niter Kibbeh (See recipe in this book for this.)
1 tablespoon paprika
1/4 teaspoon pepper
1/4 teaspoon salt
6 ounce can tomato paste
2 cups vegetable broth

Goes well with injera, Ethiopian flat bread.

PREPARATION

Mince onion and garlic cloves. Dice carrots, potato, and tomato. Cut snow peas into bits 1/2-inch wide. Sauté onion, garlic, Berbere spice, paprika, pepper, and salt in Niter Kibbeh for 2 minutes on medium heat.

Add carrots, potato, and snow peas. Sauté for 10 minutes more. Stir occasionally. Add tomato, tomato paste, and vegetable broth. Bring to boil on medium-high heat. Stir occasionally. Reduce heat to warm and simmer for 15 minutes.

Goes well with Injera (Ethiopian flat bread.) and yogurt. (See something other than fruit goes well with yogurt.)

TIDBITS

1) Yogurt used to be spelled yoghurt.

2) This “h” in the word meant that business and governments had to hire typists, use up more ink, and consume more paper every time they discussed yogurt.

3) Gradually, efficiency experts pressed for well, efficiency, and within decades the “h” was gone from yogurt.

4) Simultaneously, the budgets of nations and corporations around the world dropped by, quite possibly, several millionths of a percent.

5) Our world gets better every day.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.