Ethiopian Collard Green And Meat Stew Recipes

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.

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 WAT

Steps:

• Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
• Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
• Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.