Best 4 Ethiopian Ginger Vegetables Recipes

Embark on a culinary journey to the vibrant flavors of Ethiopia with our carefully curated collection of ginger-infused vegetable recipes. These delightful dishes, rooted in traditional Ethiopian cuisine, showcase the harmonious blend of aromatic spices, fresh vegetables, and the distinctive warmth of ginger. From the classic and comforting Misir Wot, a lentil stew brimming with ginger, garlic, and berbere spice, to the vibrant and tangy Gomen, a collard greens dish bursting with ginger, garlic, and turmeric, our recipes offer a tantalizing array of flavors to tantalize your taste buds.

For those seeking a hearty and wholesome meal, indulge in the captivating Shiro Wot, a chickpea stew enhanced with ginger, garlic, and the earthy notes of fenugreek. If you're craving a lighter yet equally flavorful option, explore the delectable Azijj, a spicy ginger-carrot dish that delivers a delightful crunch with every bite. And for a unique and satisfying side dish, try the aromatic Atakilt Wot, where vibrant turmeric and ginger come together to create a memorable symphony of flavors.

Each recipe is meticulously crafted to guide you through the process of creating these Ethiopian ginger vegetable dishes with ease. With step-by-step instructions, ingredient lists, and cooking tips, you'll be able to recreate these culinary treasures in the comfort of your own kitchen.

So, gather your ingredients, prepare your taste buds, and let the tantalizing aromas of Ethiopian ginger vegetables fill your home as you embark on this delectable culinary adventure.

Here are our top 4 tried and tested recipes!

YATAKLETE KILKIL -- ETHIOPIAN VEGETABLES WITH GARLIC AND GINGER

Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger image

From the Time Life series of African cooking. This is traditionally served during Lent as a main course but can be served any time of the year as a side dish.

Provided by Sackville

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 small potatoes, peeled
3 large carrots, peeled
1/2 lb fresh green beans, trimmed and chopped
1/4 cup vegetable oil
2 medium onions, chopped
1 large green pepper, seeded and cut into strips
2 whole fresh hot chili peppers, washed and seeded and chopped
1 tablespoon garlic, finely chopped
2 teaspoons ginger, finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
6 large scallions, trimmed and chopped

Steps:

Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.
Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.
When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.
Set them aside to drain completely.
Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.
Cook for about 5 minutes until the veggies are soft but not brown.
Add the garlic, ginger, salt and pepper and stir for a minute or so.
Add the reserved vegetables and the scallions and mix until everything is coated in oil.
Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.

Nutrition Facts : Calories 276.5, Fat 9.6, SaturatedFat 1.3, Sodium 432.6, Carbohydrate 44.8, Fiber 7.9, Sugar 7.9, Protein 6

YATAKLETE KILKIL (ETHIOPIAN GINGERED VEGETABLE STEW)

Yataklete Kilkil (Ethiopian Gingered Vegetable Stew) image

Provided by yikes_edoc

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

6 small new potatoes, peeled and cut into cubes
4 carrots, peeled and cut into 1/4" discs
1/2 pound green beans, cut into 1" pieces
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon ginger root, peeled and chopped
3 jalapeno peppers, seeded and chopped
3 tablespoons oil, butter or niter kibbeh
1/2 cup water or stock
1/2 teaspoon ground cardamom
salt and pepper, to taste

Steps:

Place potatoes, carrots and green beans in a large saucepan. Cover with water and add 2 tsp salt. Bring to a boil and simmer until all vegetables are cooked through, about 10-20 minutes. Drain and set aside. Place onions, garlic, ginger and pepper in a food processor or blender and puree. In a large saucepan, heat oil, butter or niter kibbeh over medium heat. Add onion puree and saute until moisture evaporates and onions lose their raw aroma. Do not brown. Add cooked vegetables, water, cardamom and salt and pepper. Stir well and simmer on low heat 15-30 minutes. You may steam the vegetables instead of boiling them to conserve nutrients.

ETHIOPIAN GINGER VEGETABLES

Ethiopian Ginger Vegetables image

Make and share this Ethiopian Ginger Vegetables recipe from Food.com.

Provided by byZula

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

5 green chilies, skinned, seeded and chopped
1 teaspoon fresh ginger, grated
6 small potatoes, cubed
1/2 lb green beans
4 carrots, cut in strips
water, as needed
2 medium onions, quartered and separated
2 tablespoons olive oil
2 garlic cloves
salt and pepper, to taste

Steps:

Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 minutes Remove veggies and rinse.
Saute the chile and onion in oil until soft but not brown.
Add the ginger, garlic, salt, and pepper and sautee 5 minutes
Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

Nutrition Facts : Calories 231.3, Fat 4.9, SaturatedFat 0.7, Sodium 44.6, Carbohydrate 44, Fiber 7.3, Sugar 7.2, Protein 5.7

ETHIOPIAN GINGER VEGETABLES

Ethiopian Ginger Vegetables image

From The Fiery Cuisines.

Provided by Vicki Butts (lazyme)

Categories Vegetables

Time 25m

Number Of Ingredients 10

Ingredients

5 green chiles, skinned, seeded, chopped
1 tsp fresh ginger, grated
6 small potatoes, cubed
1/2 lb green beans
4 carrots, cut in strips
water
2 medium onions, quartered, separated
2 Tbsp olive oil
20 ml garlic
salt and pepper, to taste

Steps:

1. Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 minutes. Remove veggies and rinse.
2. Saute‚ the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and saute‚ 5 minutes.
3. Add the rest of ingredients, stir well, and cook over medium heat until veggies are tender.

Tips:

Use fresh, high-quality vegetables. This will make a big difference in the flavor of your dish.
Don't overcook the vegetables. They should be tender but still have a little bit of crunch.
Use a variety of spices. This will give your dish a complex and flavorful taste.
Don't be afraid to experiment. Try different combinations of vegetables and spices to find what you like best.
Serve the dish hot. This will help to preserve the flavors of the vegetables and spices.

Conclusion:

Ethiopian ginger vegetables is a delicious, healthy, and easy-to-make dish. It's a great way to get your daily dose of vegetables, and it's also a great side dish for any meal. If you're looking for a new and exciting way to cook vegetables, give this recipe a try. You won't be disappointed!

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