Name: Yetakelt W'et (Spicy Mixed Vegetable Stew)
Ingredients: 1 c Onions, finely chopped; 2 Garlic cloves, pressed; 1 tb Berbere (dry); 1 tb Sweet Hungarian paprika; 1/4 c Niter Kebbeh; 1 c Green beans, cut in thirds; 1 c Carrots, chopped; 1 c Potatoes, cubed; 1 c Tomatoes, chopped; 1/4 c Tomato paste; 2 c Vegetable stock; Salt and pepper to taste; 1/4 c Chopped fresh parsley(OPT)

If we are to grab the next generation with the gospel, we must grab them with passion. And to grab them with passion, we must be gripped with it ourselves. The world needs to see Christians burning, not with self-righteous fury at the sliding morals in our country, but with passion for God. As W.E. Sangster put it, “I’m not interested to know if you could set the Thames on fire. What I want to know is this: if I picked you up by the scruff of your neck and dropped you into the Thames, would it sizzle?”

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegetables	6	Servings

INGREDIENTS

1	c	Onions, finely chopped
2		Garlic cloves, pressed
1	tb	Berbere (dry)
1	tb	Sweet Hungarian paprika
1/4	c	Niter Kebbeh
1	c	Green beans, cut in thirds
1	c	Carrots, chopped
1	c	Potatoes, cubed
1	c	Tomatoes, chopped
1/4	c	Tomato paste
2	c	Vegetable stock
		Salt and pepper to taste
1/4	c	Chopped fresh parsley(OPT)

INSTRUCTIONS

Saute the onions, garlic, berbere, and paprika in the niter kebbeh
for 2 minutes.  Add the beans, carrots, and potatoes and continue to
saute for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and vegetable stock.  Bring
to a boil and then simmer for 15 minutes, or until all of the
vegetables are tender. [personal comment: we simmered more like 40
minutes, until it eventually thickened.]
Add salt and pepper to taste.  Mix in the parsley (optional).
Serve with injera and yogurt or cottage cheese.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip

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