Podcast
Travel 
Vegan Recipes 
Ethiopian Green Beans and Potatoes (Yataklete Kilkil)
A vibrant and aromatic Ethiopian vegetable stew, known locally as Yataklete Kilkil, featuring tender potatoes, crisp green beans, and a fragrant spice blend of turmeric and cumin.
Simple Tasty Recipes
Ingredients for 4 Servings
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2
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1/2 lb
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1 tbsp
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1
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2 cloves
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1 small
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1/2 tsp
-
1/2 tsp
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1/2 tsp
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1 can
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1/2 tsp
Time
Goes Great with
Method
- Bring a pot of water to a boil, add the diced potatoes, and simmer for 12 minutes.
- Add the green beans to the potato pot and continue to cook for an additional 5 minutes until both are tender but firm. Drain well.
- In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and serrano pepper for approximately 4 minutes until softened.
- Stir in the turmeric, cumin, and salt, and continue to sauté for 1 minute to toast the spices.
- Add the drained potatoes, green beans, and the canned stewed tomatoes to the skillet. Cook for 7-10 minutes over medium heat, stirring frequently to combine flavors.
- Stir in the fresh lime juice just before serving.
Notes:
- Serving Suggestion: Serve this dish warm with a side of traditional fermented Injera bread to soak up the flavorful sauce.
- Spice Level: If you prefer a milder dish, remove all seeds from the serrano pepper or substitute with a milder chili.
- Texture Tip: Be careful not to overboil the potatoes so they maintain their shape when tossed in the final skillet step.
Goes Great with
30 minutes
