"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Tuesday, 4 September 2012

Yefesoleya Wot (Ethiopian French beans Stew)

I served this stew with Injera bread (Ethiopian Pancakes). Normally pancakes or bread are usually the side to a dish but in this case it is hard to say which is the star, the stew or the pancake as they both go well together pretty much like salt and pepper to a meal.

This meal is rich in so many nutrients that there should be a separate post dedicated to describe the positives of these ingredients. The only challenging part in making this dish is chopping up so many different vegetables however I promise that it will prove worthy!

Yefesoleya Wot

To make this dish,

You need:

  • 600 gms of French beans
  • 1 tomato, diced
  • 1 leek, chopped finely
  • 1 spring onion, diced finely
  • 2-3 carrots, diced finely
  • 1 large potato, diced into cubes
  • 1 stalk celery, chopped finely
  • 1 shallot, diced finely (large white onion)
  • 1 large red onion, diced finely
  • 1 large red bell pepper, diced finely
  • 1 green pepper/ green chilli. cut finely
  • 1 tsp of sun-dried tomatoes (you can also oven dry chopped tomatoes and use)
  • 1 tbsp of tomato puree
  • 2 tbsp of olive oil
  • 2 tbsp of vegetable or sunflower oil
  • 2-3 cloves of garlic crushed
  • 1/4 tsp of basil leaves chopped or dried basil
  • 1/2 tbsp of Berbere (Ethiopian chili powder)
  • 1/2 tsp of black pepper powder
  • Salt to taste
  • 1 cup of boiled, cooled water
The Make:

Cooking Time: 35-40 minutes | Preparation Time: 30 minutes | Serves 6 adults

1. Cook the french beans in boiling water till tender for about 10 minutes and take out and strain over an ice cubes or check French Beans the French Way! Chop the French beans.

Strained French beans
2. In a medium sized skillet, heat 1 tbsp of vegetable oil or sunflower oil and saute the leeks and onions for about a minute.

Stir in the leeks and onions

3. Next add the rest of the vegetables except the bell pepper and tomatoes with another tbsp of the oil and stir fry the vegetables for 10 minutes.

4. Add the bell pepper and saute for a minute.

5. Next add 1/2 cup water, sun-dried tomatoes, tomato puree, basil, garlic, berbere, salt and pepper.
Berbere is quite spicy so add with discretion. Mix well and allow to cook for 5 minutes.

6. Add the strained french beans and mix. Allow it to blend for 10 minutes.

7. Next add the green pepper or green chili, olive oil and mix .Allow to stand for 3 minutes.

Vegetables stewing away

8. Remove from heat and serve either hot or cold with Injera.

    Yefesoleya Wot ready

    Yefesoleya Wot served with Injera


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