Ethiopian Green Beans And Sweet Potatoes

Called Yataklete Kilkil, this dish is traditionally served during Lent as a main course but can be served any time of the year as a side dish. The recipe calls for canned stewed tomatoes, which replaced with homemade. It's delicious and easy to make. I also substituted sweet potatoes for potatoes, as Adrian prefers.

There was some extra, which Adrian thought would go well with egg for tomorrow's breakfast.

Homemade Stewed Tomatoes

Ingredients:
(make 2 cups)

• 2 large tomatoes
• 1 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 2 teaspoons sugar
• 1 tablespoon butter
• 1 tablespoon onion, minced
• 1 tablespoon green bell pepper, minced

1. Bring a pot of water to boil. Blanch tomatoes for 10 seconds. Put under running water to stop cooking. Peel the skin and chopped into cubes.
2. Placed chopped tomatoes in a heavy saucepan. Bring it to boil. Cover and let cook for 15 minutes over lowest heat.
3. Add the rest of the ingredients. Taste and adjust with seasoning. Simmer, uncovered, for another 15 minutes. Stirring frequently until juices are reduced.

Yataklete Kilkil
Ingredients:
(make 2 servings)

• 1 Sweet potato, diced
• Green Bean, chopped
• 1/2 Tablespoon pure sesame oil
• 1 Clove Garlic, finely chopped
• 1 TB Berbere
  
• 1 Cup homemade stewed tomatoes
  
• 1/4 Teaspoon Fresh Lime Juice

1. Cover potatoes in boiling water and simmer for 12 minutes add green beans and cook for another 5 minutes. Drain.
   
2. In a separate saucepan, heat oil , fry garlic and berbere until fragrant.
3. Stir in cooked sweet potatoes and green beans. Fry until well coated. Add stewed tomatoes and fresh lime juice. Cook 7-10 minutes over medium heat, stirring frequently.