“I’m a classic melting-pot story,” chef Fanta Prada of Balinjera in Tel Aviv says. “I’m an Ethiopian married to a Yemeni man, and I cook all kinds of food at home. On Passover we always make this potato and cabbage dish. Like many Ethiopian recipes it does not contain many expensive ingredients but is rich in flavor and texture. Somewhere between a soup and a stew, it’s the perfect accompaniment to a larger meal with a meat component. The vegetables are roughly cut so that they maintain their shape and soak up the garlicky, spicy, gingery broth.” This recipe will yield more of the spicy condiment awaze than you need, but you can use what’s leftover in almost any other soup or stew, or mix it into mayonnaise to punch up your next sandwich. It even makes a great marinade for chicken or fish.
medium red or green jalapeños, coarsely chopped
small dried chile de árbol
1″ piece ginger, peeled, thinly sliced
cup (packed) cilantro leaves with tender stems
Tbsp. plus 1½ tsp. extra-virgin olive oil
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
cup vegetable oil
large onions (about 2½ lb.), thinly sliced
large carrots (about 1½ lb.), peeled, sliced on a diagonal ¼” thick
medium Yukon Gold potatoes (about 2½ lb.), peeled, halved, each half cut crosswise into 3 pieces
large head of green cabbage (about 1½ lb.), cut into 12 wedges
medium green jalapeño, coarsely chopped
medium red or green jalapeño, finely chopped
garlic cloves, coarsely chopped
Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
tsp. ground turmeric or 1 Tbsp. finely grated peeled turmeric
Purée jalapeños, chile de árbol, garlic, ginger, cilantro, oil, and salt in a small blender or food processor until smooth. Transfer awaze to a small glass jar or airtight container, seal tightly or cover, and chill until ready to use.
Do ahead: Awaze can be made 1 week ahead. Keep chilled.
Heat oil in a large pot over medium-high. Cook onions, stirring often, until softened and golden, 12–14 minutes. Add carrots and cook, stirring, 1 minute, then add 1 cup water and cook, stirring, until carrots are tender, 7–9 minutes. Add potatoes, cabbage, green and red jalapeños, garlic, salt, turmeric, ¼ cup awaze, and 2 Tbsp. water and mix well to combine. Bring to a simmer, cover, and reduce heat to low. Cook, stirring occasionally, until potatoes are partly tender, 12–15 minutes. Remove from heat and let sit, covered, until potatoes are completely tender, 8–10 minutes. Uncover stew and give it a good stir. Stew can be served hot, warm, or room temperature.
Do ahead: Stew can be made 1 day ahead. Let cool; cover and chill. (The flavor will get even better.)