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Shared by Yafit Amara

Ethiopian Vegetable Stew

Yield: 8 ServingsTime: 30 min + 1 h cooking

Berbere can be found at a specialty food market like Kalustyan's or Sahadi's or online.

Family Journey

Tzegedey, EthiopiaAtlit, IsraelAfula, Israel
Kibbutz Ramot Menashe


  • 1 large onion, chopped
  • 2 tablespoons canola oil
  • 5 medium carrots, peeled and cut into half moons
  • 1 tablespoon berbere
  • 5 garlic cloves, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 serrano pepper, chopped, seeds discarded
  • 3 medium potatoes, peeled and coarsely chopped
  • ¾ green cabbage, washed well and chopped
  • 1 ½ tablespoons salt


  • Step 1

    Heat a large stock pot over high heat. Add the onion and sauté until it begins to brown, about 3 minutes. Add the oil, and sauté until the onions are translucent, 3 minutes. Add the carrots, stir and sauté for 2 more minutes.

  • Step 2

    Add the berbere and 1 cup of water and bring to a boil. Cover and cook for 5 minutes over medium-high heat until the carrots begin to soften, then uncover and cook for 5 more minutes or until most of the liquid has evaporated. Add the garlic and sauté for 1 minute, then add the bell pepper, serrano pepper, potatoes, cabbage, 4 cups of water, and the salt.

  • Step 3

    Bring to a boil, cover and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally, until potatoes and carrots are just cooked through. Taste and adjust for seasoning. Serve hot with Injera or Dabo.