Ethiopian Yataklete Kilkil is a healthy dish made with potatoes, green beans, and carrots; all infused with delicious spices for that wonderful explosion of flavors. A meal that’s good for your taste buds and waist!
They say don’t eat anything that you can’t correctly pronounce right? Well, yes and no.
The no applies to the names of some of our favorite processed foods. Yeah, I see them sometimes and pretend I did not see a thing. In fact, I don’t check anymore. What’s the point!
The yes applies to this savory potato dish, right here. Let me tell you something, you don’t need to learn how to pronounce it. I guess if you say it to me slowly a million times, I won’t get it.
Maybe, am just slow at this. Who knows? Or maybe it’s just something I would never know, my Ethiopian roommate tried her best and she failed miserably.
Let’s get down to this Ethiopian yataklete kilkil; it is a mouth-watering combination of spices – cumin, garlic, curry, and chile peppers give it a spicy kick and I sure love a spicy meal. Hope you do too!
This can be made with a combination of vegetables and potatoes or just use any one of the vegetable combinations, switch it up however you like. No one would make you pay a fine. Serve with this chicken Ethiopian Chicken Stew.
Watch How to Make It
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Ethiopian Yataklete kilkil
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Ingredients
- 2 large potatoes, peeled and chopped
- 8 ounces green beans, thawed and defrost
- 1 cup carrots, thawed and defrost
- ¼ cup or more canola oil
- ½ medium onion, sliced
- 2 teaspoons minced or granulated garlic
- ½ jalapenos pepper, deseeded and diced
- 1 teaspoon grated ginger
- 1 teaspoon ground coriander spice
- 1 teaspoon smoked paprika
- ½ teaspoon curry powder or turmeric spice
- ½ teaspoon white or black pepper
- ½ teaspoon chili pepper optional
- 1 8-ounce canned diced tomatoes
- 1 teaspoon salt, plus more adjust to suit taste buds
Instructions
- Add potatoes in a large saucepan, salt, and add water just enough to cover potatoes. Boil until tender – about 10 minutes or more. Remove and drain water.
- In a large saucepan or Dutch oven, heat oil over medium heat. Add onions, give it a minute or two then stir in all the spices; garlic, Jalapenos peppers, ginger, coriander, smoked paprika, curry, white pepper, and chili pepper. Simmer for about 5 minutes, stirring occasionally to prevent burns. Then add tomatoes and bring to a boil and simmer for another 5 minutes.
- Then add potatoes, green beans, and carrots. Season with salt.
- Continue to simmer for about 10 minutes; stirring frequently to allow the flavors to blend. If needed, add water to prevent any burns.
- Adjust for seasonings. Serve warm.
Tips & Notes:
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Julia Deluca says
One of my favorite recipes. I add chickpeas to the dish to make it a full on meal.
Quick question-how many days does it keep in the fridge for leftovers?
Imma says
Hi Julia! I love this recipe too :)! This can keep for 2 days in the fridge and 3 months in the freezer.