Ethiopian
Vegan
Gluten freeYe-kosta wat (Swiss chard and potato)
Ye-kosta wat: Swiss chard and potato stewed with onion, garlic and green chilli
Kosta, Swiss chard, is grown in backyard plots from Bahir Dar to Hawassa, and during the long fasts it is stewed with potatoes into this simple green dish found on almost every vegan beyaynetu. Onion, garlic and ginger soften in oil, potatoes go in first, then the chopped chard stems and leaves, all cooking down together into a soft, juicy stew that is mild, fresh and a little sweet, with a gentle heat from green chilli. Spoon it onto injera beside spicier wats, or eat it with rice. The common mistake is adding the stems and leaves at the same time; the stems need a few minutes longer. Chef's tip: a pinch of turmeric is not traditional in every home but gives the potatoes a warm golden colour against the green.
- Prep
- 10 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 175 kcal
Ingredients
- 1 ⅛ lb Swiss chardstems sliced, leaves roughly chopped, kept separate
- 1 red onionfinely chopped
- 3 tbsp vegetable oil
- 3 garlic clovescrushed
- 1 tsp fresh gingergrated
- 12 ½ oz potatoespeeled, in 2 cm cubes
- 2 green chilliesslit lengthways
- ¾ cup water
- ¾ tsp salt
- ¼ tsp ground turmeric (optional)
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/4 doneStep 1: Cook 1 red onion in a dry pan over a medium heat for 5 minutes until soft. Add 3 tbsp vegetable oil, 3 garlic cloves, 1 tsp fresh ginger and ¼ tsp ground turmeric if using and cook for 2 minutes until fragrant.
7 minStep 3: Add the sliced 1 ⅛ lb Swiss chard stems and 2 green chillies, cover and cook for 4 minutes.
4 minStep 4: Add the chard leaves, stir until wilted, cover and cook for 5–6 minutes until the potatoes are tender and the leaves soft and dark. Serve with injera.
6 min
Nutrition per serving
- Calories
- 175 kcal
- Protein
- 4 g
- Carbs
- 21 g
- Fat
- 8 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ye-kosta wat (Swiss chard and potato) take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TacachoMashed roasted green plantain balls
Tacacho is the breakfast of the Peruvian Amazon, from Tarapoto to Iquitos: green plantains roasted over coals, mashed with fat and salt and shaped into balls. There it comes with cecina (smoked pork) and is mashed with lard and crackling; this vegan tacacho uses good oil and a pinch of smoked paprika for the same savoury, smoky depth. The balls are dense, chewy and starchy, crisp at the edges where the plantain charred, and they are eaten hot with a fiery chilli sauce or alongside stews. Use plantains that are fully green and firm. Chef's tip: mash the plantains while they are still very hot; as green plantain cools its starch sets and it won't bind into a smooth ball.
Peruvian
Jamaican callalooSteamed callaloo greens
In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.
Jamaican
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian