How to make Ethiopian beetroot and potatoes stew[Ethiopian beet and potatoes]|oromo food

Peel and chop the beetroots and potatoes into bite-sized pieces.

Finely chop the onion, garlic, and ginger.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add the chopped onion and sauté until translucent, about 5-7 minutes.

Stir in the garlic and ginger, cooking until fragrant, about 1-2 minutes.

Add the berbere spice, salt, and black pepper, stirring to combine.

Incorporate the chopped tomatoes and cook until they break down, about 5 minutes.

Add the chopped beetroots and potatoes to the pot, mixing well.

Pour in enough water to cover the vegetables and bring to a boil.

Reduce heat to low, cover, and simmer until the beetroots and potatoes are tender, about 30-40 minutes.

Stir in the chopped carrots and green chilies, cooking for an additional 10 minutes.

Adjust seasoning with salt and black pepper to taste.

Remove from heat and stir in lemon juice and chopped cilantro.

Serve warm with injera or rice.

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