Ethiopian Collard Green And Meat Stew Food

A TASTE OF ETHIOPIA WITH GOMEN WAT

Steps:

• In a large skillet, add the onion, tomatoes and garlic, and salt. Cook until the moisture is absorbed. About 5 minutes.
• Add the oil minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute.
• Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. Adjust the seasoning if necessary.
• Serve over injera.

GOMEN (ETHIOPIAN COLLARD GREENS)

Steps:

• Heat niter kibbeh in a pan over medium high heat. Add the onion and cook until soft and translucent, 5-7 minutes. Add the garlic, ginger and spices and cook for 2-3 minutes. Add the collard greens and another tablespoon of niter kibbeh and cook until the collards turn bright green and are wilted but still a slightly crispy, 5-7 minutes. Add more spices and/or niter kibbeh to taste.

ETHIOPIAN COLLARD GREEN AND MEAT STEW

Steps:

• Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;.
• Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain.
• Separate the leaves cut the end stems and discard; wash the leaves in cold water. Chop the leaves in desired size; keep it in cold water.
• Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain.
• In a medium pot, sauté the onion, the fresh garlic with gradually adding one cup of water (10 minutes).
• Add to the onion, butter, ginger juice, the ribs; stir for five minutes.
• Add the meat; stir for another five minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil for two-three minutes.
• Add the cooked collard green to the meat stew; Cover and cook it for 15 minutes.
• Add the hot peppers and remove from heat. Serve it warm.

AFRICAN POTATO AND COLLARD GREEN STEW

Steps:

• In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
• Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
• Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
• Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
• Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.