Ethiopian Spicy Vegetable Dish Yatkltaleka Klkl
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Ingredients
| 6 | sm. potatoes, peeled and sliced 1/2 inch thick | | 1/2 lb. | fresh string beans, stem ends snipped off | | 3 | lg. carrots, cut into 2 inch sticks | | 1 | lg. green pepper cut into 1/2 inch strips | | 2 | bottled hot banana peppers, diced | | 2 | md. onions, peeled, quartered and cut into 1/2 inch pieces (separate layers) | | 1/4 cup | vegetable oil | | 3 | garlic cloves, chopped | | Salt to taste | | 1/2 tsp. | white pepper | | 1 tbsp. | fresh ginger, chopped, or | | 1 tsp. | ginger powder | | 6 | green onions, cut into 2 inch lengths |
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Instructions
Bring to a boil potatoes, string beans, and carrots in slightly salted water to cover, for 3 minutes or until tender. Drain. Blanch with cold water.
Saute green pepper, onions, peeled, quartered and cut into 1/2 inch pieces (separate layers) and banana pepper in oil in heavy 4-5 quart casserole, stirring frequently. Do not overcook. Add garlic, salt, pepper and ginger. Stir for another minute. Add cooked potatoes, beans and carrots and green onion. Mix gently. Cook partially covered about 5 minutes, just to heat through. This is very spicy and is a good accompaniment to any meat. Serves 6 generously.
The King’s Wife’s Cookbook Sara Waxman
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