Entree: Djibouti – Southern Culinary Region – Yetakelt W'et (Spiced mixed vegetable stew in a berbere and seasoned butter sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) niter kibbeh or clarified butter
- 1 tbsp (15 ml) vegetable oil
- 2 large onions, finely chopped (approx. 10 oz / 280 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) berbere spice blend
- 1 tsp (5 g) ground turmeric
- 2 medium tomatoes, chopped (approx. 10 oz / 280 g)
- 3 cups (720 ml) vegetable stock
- 3 medium potatoes, peeled and cubed (approx. 1 lb / 450 g)
- 2 medium carrots, sliced (approx. 6 oz / 170 g)
- 2 cups (150 g) shredded green cabbage
- 1 cup (150 g) green beans, trimmed and halved
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat the niter kibbeh and vegetable oil in a large heavy pot over medium heat. Add the chopped onions and sauté until soft and lightly browned, about 8–10 minutes. Stir in the garlic, ginger, berbere, and turmeric and cook 2–3 minutes until fragrant, then add the chopped tomatoes and cook down until they start to break apart. Pour in the vegetable stock, bring to a simmer, and add the potatoes and carrots; partially cover and simmer gently for about 15 minutes.
2. Add the cabbage and green beans to the pot, continue simmering until all vegetables are tender, about 10–15 minutes more. Taste and season with salt and lemon juice, adjust berbere if needed, garnish with cilantro or parsley, and serve hot with injera, flatbread, or rice.