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Oatmeal Kedgeree with Ethiopian Berbere Seasoning

Servings 4 sevings


  • 1 cup steel cut oats
  • 2 cups water
  • 1/2 tsp oil I used ghee
  • 1/2 tsp cumin seeds
  • 1- 2 dry red chillies
  • 2 Tbs minced shallots
  • 1 cup frozen mixed vegetables You can use any quick cooking frozen veggies of your choice
  • 2- 3 fingerling potatoes boiled and peeled optional
  • 1/2 C steamed cauliflower optional
  • 1/4 tsp Berbere Spice Mix use cayenne and some ground ginger if you don't have the Berbere mix
  • salt to taste
  • Cilantro to garnish


  1. Start by heating the water and add in the oats, stir and let it cook on low heat.
  2. While the oats are cooking, heat the oil/ghee and add in the cumin.
  3. Wait for it to crackle, then add in the chillies. Stir and now shallots and let them turn translucent.
  4. Add in the veggies, stir and cover to cook until soft.
  5. If using precooked potatoes and cauliflower, wait for the mixed veggies to soften a bit then add them.
  6. Add in the salt, the berbere spice and the cooked oats. Stir and allow the flavors to combine, garnish with cilantro and serve with a cup of spiced lassi

Recipe Notes

I used the potato and cauliflower to add an Indian Khichdi taste to this. You can use any vegetables you like.
You could also steam cook the veggies before you saute them.
I usually soak the oats in water and leave it in the fridge. It cooks faster and on some days, i just put it in a smoothie without cooking.