Samantha's Excellent Ethiopian Vegetarian Combo

Nov 24

Nov 24 Samantha's Excellent Ethiopian Vegetarian Combo

This Ethiopian vegetarian combo is very special to me because it includes my Favourite Ethiopian dish ever—Collard Greens! Ethiopian meals mostly involve stews made from plant-based ingredients such as greens and legumes and on special occasions, poultry, beef, and lamb, all of which are eaten on a base of traditional spongy, pancake-like bread called Injera. Injera is made of an indigenous tiny grain called Teff.

I am excited to share this dish with you which reflects a part of my Ethiopian heritage.

Azifah-Ethiopian Lentil Salad

Ingredients
· Cooked whole lentils 2 cups

· 1 Chopped red onion

· Chopped cilantro about a cup

· 1 or 2 green hot peppers

· Dry mustard powder 2 Tbsp

· Juice of 2 to 3 limes

· Olive oil 1/8 cup

· ½ Tsp black cardamom powder

· Salt and pepper to taste

· A half a dozen ice cubes

Instructions

1. Cook and drain lentils and refrigerate until completely cool

2. Chop onions and put them in an ice bath in a colander

3. Chop cilantro and green hot peppers

4. Juice limes

5. Whisk lime juice, olive oil, mustard powder, and black cardamum powder together(dressing)

6. Put the cooled lentils in a mixing bowl and add drained onions, hot peppers, and cilantro

7. Pour dressing into the bowl, add salt and pepper, and mix thoroughly

8. If possible, let cool for half an hour before serving

9. Enjoy!

Yabesha Gomen- Ethiopian Collard Greens

Ingredients:

· One large bunch of chopped collard greens

· One finely chopped red onion

· 6 cloves of garlic

· 1inch thick ginger

· 2tbsp of Ethiopian clarified butter

· ½ tsp black caramom powder

· Salt and pepper to taste

· One hot green pepper seeded and sliced lengthwise

Instructions:

1. Chop collard green and separate stems from the greens

2. Chop garlic and ginger together with a pinch of salt until it forms a jelly like substance and become fragrant

3. Heat butter in a shallow pan and sauté onions until they become translucent

4. Add collard stems and the ginger-garlic mix

5. Add collard greens to the pan and stir thoroughly

6. Add approximately ½ cup of water and cover to cook on medium heat until the greens are tender but not mushy

7. Turn heat off and garnish with green pepper

8. Plate up and enjoy

Serving:

· Wash hands

· Lay a piece of injera on a plate and spoon Azifa and Yebesha Gomen on top.

· Using your right hand only, break a piece of the injera and use it to scoop a bit of each stew inside and send it to the mouth! Do not put your hands in your mouth!