Yetakelt W`Et (Spicy Mixed Vegetable Stew)

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)

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. Copied from "Sundays at Moosewood Restaurant", the Moosewood Collective, ISBN 0-671-67989-9. Comment from book: Try making this dish and Yemiser W`et for the same meal. In Ethiopia, it is customary to offer several stews at one time, and people eat some of each kind. Comments from the Shipps: Don`t stop with just two dishes, make a banquet. You will need several friends to help eat it all, but it will make for a very interesting and satisfying evening. The Moosewood book describes how to make a hearty vegetable stock. We have found a vegetarian vegetable bouillon made by Knorr that is a reasonable substitute with much less effort. from Dale & Gail Shipp, Columbia Md.