Yataklete Kilkil

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables before you start cooking: cut the potato into even chunks, slice the carrot, trim the beans, chop the cabbage, slice the onion, and mince the garlic and ginger. Keeping the pieces fairly uniform helps everything cook at the same rate.

   300 g potato, peeled and cut into 2 cm chunks150 g carrot, peeled and sliced on the diagonal120 g green beans, trimmed and cut into 4 cm lengths180 g green cabbage, cut into bite-size pieces120 g onion, thinly sliced3 cloves (9 g) garlic, minced10 g ginger, finely grated
2. 2

   Heat a medium pot or deep sauté pan over medium heat. Add the oil and onion, then cook for 4-5 minutes until the onion softens and turns translucent but not deeply browned; this keeps the stew sweet and gentle rather than caramelised.

   30 ml neutral oil120 g onion, thinly sliced
3. 3

   Add the garlic, ginger, turmeric, and black pepper. Stir constantly for 30-45 seconds until fragrant. Do not let the garlic darken, or the sauce can become bitter.

   3 cloves (9 g) garlic, minced10 g ginger, finely grated1 1/2 tsp ground turmeric1/2 tsp ground black pepper
4. 4

   Add the potato and carrot and stir well to coat them in the spiced oil. Cook for 2 minutes, stirring often, so the turmeric blooms and lightly stains the vegetables.

   300 g potato, peeled and cut into 2 cm chunks150 g carrot, peeled and sliced on the diagonal
5. 5

   Add the green beans, cabbage, salt, and water. Toss everything together, cover, and simmer over medium-low heat for 10-12 minutes, stirring once or twice. The vegetables should soften in steam and a small amount of broth, not boil aggressively.

   120 g green beans, trimmed and cut into 4 cm lengths180 g green cabbage, cut into bite-size pieces1 tsp salt180 ml water
6. 6

   Uncover and continue cooking for 3-5 minutes, stirring gently, until the potatoes are tender when pierced with a knife and most of the liquid has reduced to a light glaze. If the pan looks dry before the potatoes are tender, add a splash of water.

7. 7

   Taste and adjust seasoning if needed, then serve hot. Traditionally, Yataklete Kilkil is excellent with injera, but it also works well with flatbread or rice.

Origin & History

Yataklete Kilkil is a home-style Ethiopian vegetable stew made with gently cooked mixed vegetables, often seasoned with turmeric, garlic, and ginger. It is commonly served as part of a larger spread with injera, especially during fasting periods and vegetarian meals in Ethiopian Orthodox cooking. The dish is valued for its simplicity, warmth, and adaptability to everyday vegetables.