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Ethiopian String Beans Stew (Yefesoleya Wot)

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“A side-dish complementary to all Ethiopian food.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a boiling water, cook the string beans until crispy-tender (10 minutes).
  2. Meanwhile chop all vegetables in desired shapes.
  3. In a medium pot sauté the onions and the leek or the green onion with one tablespoon of oil for one minute.
  4. Add to the onion, carrots, celery, potatoes and the rest of the oil; stir-fry until tender (10 minutes); add the bell pepper and cook for a minute;.
  5. Add half cup of water, diced tomato, sun-dried/tomato paste, basil, garlic, chili powder (berbere), salt and pepper; Cook it for five minutes or more;
  6. Drain the string beans in a strainer and rinse with cold water in order to retain its green color.
  7. Mix the cooked string beans and the vegetable sauce; cook it for 10 minutes.
  8. Add the sliced hot green peppers and remove from heat. Serve it cold or warm.

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