Entree: Djibouti – Central Culinary Region – Yetakelt W'et (Mixed vegetable stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) niter kibbeh or ghee (substitute unsalted butter if needed)
- 1 tbsp (15 ml) neutral oil (e.g., canola)
- 2 large yellow onions, thinly sliced (approx. 10 oz / 280 g)
- 3 garlic cloves, minced (approx. 12 g)
- 1 tbsp (6 g) fresh ginger, grated (about 1 inch / 2.5 cm piece)
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) berbere spice blend, optional for heat
- 2 medium carrots, sliced (approx. 8 oz / 225 g)
- 2 medium potatoes, peeled and diced (approx. 1 lb / 450 g)
- 1 small head cabbage, shredded (approx. 1 lb / 450 g)
- 1 cup (150 g) green beans, trimmed and halved
- 2 medium tomatoes, diced (approx. 10 oz / 280 g)
- 1 cup (240 ml) vegetable stock or water (use more as needed)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Heat the niter kibbeh and neutral oil in a wide heavy pot over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and beginning to color, about 8–10 minutes.
2. Add the minced garlic and grated ginger and cook 1 minute more until fragrant. Stir in the turmeric and, if using, berbere; cook 30 seconds to bloom the spices.
3. Add the carrots and diced potatoes to the pot and sauté 3–4 minutes to coat with the spiced butter. Add the diced tomatoes and 1 cup (240 ml) vegetable stock or water, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.
4. Cover and simmer 10 minutes, then add the shredded cabbage and green beans. If the stew looks dry, add up to 1/2 cup (120 ml) more stock or water. Continue to simmer, covered, until all vegetables are tender, about 12–15 minutes.
5. Stir in the drained chickpeas (if using) and simmer 3–5 minutes just to heat through. Season with salt, pepper, and lemon juice; taste and adjust seasoning.
6. Remove from heat, sprinkle with chopped cilantro or parsley, and serve hot with injera, flatbread, or steamed rice as preferred.