It consisted of chopped greens (collards?), was lacto-vegetarian, and I don't think it contained dairy. I am looking for the Ethiopian autograph and any recipies for it.
Answers:
Here's a couple yummy recipes!
Ye'abesha Gomen (Ethiopian Collard Greens)
TENSILS: surrounding substance cooking pan
* 1 lb. collard greens
* 1 cup red onions (chopped)
* 4 prevailing conditions green peppers (fresh) sliced surrounded by strips (chili Anaheim)
* 2 cups water
* 1/2 tsp. garlic (peeled and chopped)
* 16 oz. grease
* salt to aroma
Wash collard greens, boil in atmosphere pan until soft.
Remove from roast, drain, and cut into small pieces.
Set aside.
Wash green peppers, remove seed, slice lengthwise and set aside.
In the medium vessel, cook onions over a low heat until brown calculation a little hose down to prevent sticking and burning.
Add oil.
Add collard greens and cook until marine disappears.
Add all the spices and stir benevolently.
One at a time, add the green pepper slices around 10 minutes before removing from fire.
Serve hot or cold.
Serves 6.
Refrigerate.
ABESHA GOMEN (ETHIOPIAN COLLARD GREENS)
This dish is simple and scrummy. Use spring greens in place of the collard greens if you are unqualified to get the indisputable thing.
450 g / 1 lb collard greens
60 ml / 4 tbsp olive grease
2 small red onions, finely chopped
1 garlic clove, crushed
2.5 ml / 1/2 tsp grated fresh root ginger
2 green chillies, seeded and sliced
150 ml / 1/4 pint / 2/3 cup vegetable stock or wet
1 red pepper, seeded and sliced
brackish
freshly ground black pepper
Wash the collard greens, then strip the leaves from the stalks and steam the leaves over a vessel of boiling water for around 5 minutes until slightly wilted. Set aside on a plate to cool, then place contained by a sieve or colander and press out the excess water.
Using a huge sharp knife, slice the collard greens extremely thinly.
Heat the grease in a saucepan and fry the onions until browned. Add the garlic and ginger and stir-fry next to the onions for a few minutes, then attach the chillies and a little of the stock or wet and cook for 2 minutes.
Add the greens, red pepper and the remaining stock or water. Season next to salt and pepper, mix ably, then cover and cook over low bake for about 15 minutes.
Serves 4.
Other Answers:
is it Gomen
Malochaya? (sp)
I give attention to it is similar to Mozambique mooyupmoe.
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