📝 About This Recipe
Adenguare Wot is a vibrant, soul-warming staple of the Ethiopian 'Yetsom' (fasting) tradition, where plant-based ingredients shine with remarkable depth. This stew transforms humble green beans and carrots into a gourmet experience using the 'slow-sweat' technique and the aromatic punch of ginger and garlic. It is a perfect balance of tender-crisp textures and savory, earthy spices that brings the communal warmth of an Ethiopian kitchen to your home.
🥗 Ingredients
The Aromatics
- 2 large Red Onions (very finely minced)
- 1/3 cup Vegetable Oil (neutral oil like canola or sunflower)
- 5 cloves Garlic (pressed or minced into a paste)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 1 teaspoon Turmeric Powder (for a vibrant golden hue)
Main Vegetables
- 1 pound Fresh Green Beans (trimmed and halved crosswise)
- 3 medium Carrots (peeled and cut into 2-inch matchsticks)
- 2 medium Yukon Gold Potatoes (peeled and sliced into small wedges)
- 1 Roma Tomato (finely chopped)
Finishing Touches
- 1/2 cup Water or Vegetable Broth (added gradually)
- 1 teaspoon Salt (or to taste)
- 2 Jalapeño or Serrano Peppers (de-seeded and sliced lengthwise)
- 1/2 teaspoon Mekelesha (Optional) (Ethiopian finishing spice blend)
👨🍳 Instructions
-
1
Begin by placing the finely minced red onions in a heavy-bottomed pot or a traditional Dutch oven over medium heat. Cook the onions without any oil for about 5-7 minutes, stirring constantly to prevent burning, until they are soft and their moisture has evaporated.
-
2
Pour in the vegetable oil. Sauté the onions in the oil for another 10 minutes until they become translucent and slightly golden. This 'dry-sweating' then frying process is the secret to authentic Ethiopian flavor depth.
-
3
Add the garlic and ginger paste to the pot. Stir well and cook for 2-3 minutes until the raw aroma dissipates and the kitchen smells fragrant.
-
4
Stir in the turmeric powder and the chopped tomato. Cook for 5 minutes, mashing the tomato with your spoon until it breaks down into a thick, colorful base.
-
5
Add the potato wedges to the pot. Stir to coat them in the aromatic base and cook for about 5 minutes. If the mixture sticks to the bottom, add a splash of water.
-
6
Incorporate the carrot matchsticks. Continue to sauté for another 3-4 minutes, ensuring the vegetables are well-spiced.
-
7
Add the green beans to the pot. Stir thoroughly to combine all the vegetables. The colors should be vibrant green, orange, and yellow.
-
8
Pour in about 1/4 cup of water or broth and add the salt. Reduce the heat to low-medium, cover the pot with a tight-fitting lid, and let the vegetables steam in their own juices for 15-20 minutes.
-
9
Check the pot halfway through; if it looks too dry, add the remaining 1/4 cup of water. The goal is a thick, stew-like consistency, not a soup.
-
10
Once the potatoes are fork-tender and the green beans are soft but still hold their shape, add the sliced jalapeños for a mild heat and fresh crunch.
-
11
If using Mekelesha spice, sprinkle it over the top now. Stir gently to avoid breaking the potatoes.
-
12
Turn off the heat and let the Wot sit, covered, for 5 minutes before serving. This allows the flavors to settle and intensify.
💡 Chef's Tips
Use red onions if possible, as they have a higher sugar content which caramelizes beautifully for the base. Avoid overcooking the green beans to a mush; they should be tender but still recognizable. If you don't have Mekelesha, a tiny pinch of ground cloves, cinnamon, and black pepper can mimic the finishing aroma. Always sauté the onions longer than you think you need; the foundation of any Wot is the onion reduction. For a richer version, you can substitute 1 tablespoon of the oil with Niter Kibbeh (Ethiopian spiced clarified butter) if you aren't strictly following a vegan diet.
🍽️ Serving Suggestions
Serve hot on a large piece of Injera (sour fermented flatbread) to soak up the juices. Pair with Misir Wot (Red Lentil Stew) and Gomen (Collard Greens) for a complete Ethiopian veggie combo platter. A side of Ayib (Ethiopian crumbled cheese) or Greek yogurt provides a cool contrast to the spices. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. Finish the meal with a traditional Ethiopian coffee ceremony for the most authentic experience.