What is Gomen made of?

What is Gomen made of?

Gomen is traditionally made with collard greens but kale works equally well. You can also use spinach but I prefer the crispiness of the collards or kale.

Are collard greens African?

As food historian Michael Twitty explains, “Collards are not African, they are temperate and Eurasian in origin, but their consumption, and with them — turnip, kale, rape, mustard and other greens are a healthy blend of tastes — West and Central African, Scottish, Portuguese, German and the like.

What is key sir?

(Key Sir Alicha) A wonderfully fragrant and lightly spiced Ethiopian dish to serve atop your injera bread. Lovely as a side dish too for a flavorful lunch, supper or snack.

Is Ethiopian injera healthy?

It’s Healthy Did you know that the star ingredient, teff, in injera, is not only super tasty but also jam-packed with nutrients? The super grain is filled with complete proteins, fibre, magnesium, iron and calcium (in fact, no other grain on earth has more fibre per serving).

What is another name for collards?

collard, (Brassica oleracea, variety acephala), original name colewort, also called collard greens, form of cabbage, of the mustard family (Brassicaceae).

What cultures eat collards?

The name “collard” comes from the word “colewort” (a medieval term for non-heading brassica crops). The plants are grown as a food crop for their large, dark-green, edible leaves, mainly in Kashmir, Brazil, Portugal, Zimbabwe, the southern United States, Tanzania, Kenya, Uganda, the Balkans and northern Spain.

Do beets grow in Ethiopia?

It is grown in small plots by subsistence farmers. It is relied upon in the Southern, Eastern and South western parts of Ethiopia. It is produced annually on over 53 thousand hectares of land with total production of over 4,240 tons and average productivity of 8.0 tons per hectare (CSA, 2011—Table 1).

How do you make Butecha?

To make your Buticha, bring two cups of Water to a boil in a medium size pot with a half tea spoon of salt. Then slowly start adding the chick pea flour onto the Water while stirring. You will technically be making a very thick chickpea porridge. Make sure to constantly stir it for an even cook.

What kind of oil is used in Ethiopian food?

In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for animal fats which are forbidden during fasting periods. Ethiopian cuisine also uses nug (also spelled noog, also known as “niger seed”).

Do you refrigerate injera?

​Injera is a perishable item and must be given extra care. Generally, Injera stays fresh at room temperature 7-9 days but it’s BEST kept in a refrigerator (can last up to 21 days). You can also store Injera bread in a freezer (lasts up to 3 months).

What spices are used in Ethiopian food?

The seven spices are: cardamom, cinnamon, black pepper, nuteg, cumin, indian long pepper (called timin in Amharic), cloves. Korerima is often referred to as cardamom in recipes but is actually different, it is much larger and should be used if possible. Beso bela is also known as sacred basil.

What’s the best way to make Gomen Wat?

Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root.

Where do you find Gomen in Ethiopian food?

This traditional Ethiopian side dish can be found in most Ethiopian restaurants and pairs wonderfully with any number of Ethiopian meat and vegetarian dishes including doro wat, sega wat and misir wat, to name a few. Above picture: The gomen is in the top left corner of the platter to the left of the lettuce.

What kind of butter is used to make Ethiopian Gomen?

To make Ethiopian Gomen you need an ingredient called niter kibbeh, which is an Ethiopian spiced clarified butter. It is made using the same method as Indian ghee in which the butter is heated and the butterfat is separated from the milk solids.

How long do you cook niter kibbeh in Ethiopia?

This authentic Ethiopian side dish takes eating healthy greens to a whole new level of deliciousness! 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.