Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of Niter Kibbeh in a large clay pot over medium heat until fragrant, then add 1 large finely chopped red onion and sauté until softened, which should take about 8 minutes.

2. 2

   Stir in 4 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for 2 minutes until aromatic, then add 1 large chopped bell pepper and continue to cook for 5 minutes.

3. 3

   Add 2 large diced ripe plum tomatoes, 2 tablespoons of Berbere spice blend, and 1 teaspoon of ground turmeric, cooking and stirring occasionally for 10 minutes until the tomatoes begin to break down.

4. 4

   Pour in 400 ml of full-fat coconut milk and 1 cup of vegetable broth, bringing the mixture to a gentle simmer in the clay pot.

5. 5

   Carefully place 600 grams of white fish fillets into the simmering stew, ensuring they are partially submerged.

6. 6

   Fold in 200 grams of fresh spinach until just wilted, then add 1 teaspoon of salt and adjust seasoning as needed.

7. 7

   Cover the clay pot and let the Asa Yesemeringa Wat simmer gently over low heat for 15-20 minutes, or until the fish is cooked through and flakes easily.

8. 8

   Serve this authentic Ethiopian Coconut-Infused Fish and Vegetable Stew hot, ideally with injera or rice.