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Wed Apr 17, 2019, 04:03 PM

A dish I used to eat in Ethiopia.

It uses the lowly collards

Gomen Wat

Ingredients
* 
2 cups frozen collard greens
* 
1/4 cup chopped onions
* 
1 teaspoon garlic
* 
1/2 teaspoons turmeric
* 
1 teaspoon salt
* 
1 teaspoon paprika
For Finishing
* 
1 tablespoon Olive Oil
* 
2 teaspoons red wine vinegar or apple cider vinegar

For Stovetop
1. Sauté onions and garlic, and add collard greens and spices.
2. Add 1/2 cup of water, cover the pan, and cook the greens until tender and done, about 20 minutes.
3. Season with vinegar and taste adjust as needed.
4. Serve Warm.

14 replies, 1071 views

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Arrow 14 replies Author Time Post
Reply A dish I used to eat in Ethiopia. (Original post)
alfredo Apr 2019 OP
yellerpup Apr 2019 #1
alfredo Apr 2019 #2
yellerpup Apr 2019 #5
alfredo Apr 2019 #6
yellerpup Apr 2019 #7
dem in texas Apr 2019 #3
yellerpup Apr 2019 #4
Saviolo Apr 2019 #8
yellerpup Apr 2019 #9
Saviolo Apr 2019 #10
yellerpup Apr 2019 #12
Saviolo Apr 2019 #13
yellerpup Apr 2019 #14
Kali Apr 2019 #11

Response to alfredo (Original post)

Wed Apr 17, 2019, 04:14 PM

1. I love collards!

Thanks, I'll make this. I had a dish of what looked and tasted very much polenta in an Ethiopian restaurant in Manhattan. The chilled polenta had been cut into triangles and fried. They would be delicious with these collards. Do you have that recipe?

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Response to yellerpup (Reply #1)

Wed Apr 17, 2019, 04:35 PM

2. Italians had influence on Eritrean foods,

and probably Ethiopian foods. Eritrea was part of Ethiopia until liberation in 1993.

I’d say Polenta using white cornmeal, cooled then fried in butter will be a good substitute.

Another favorite dish is Doro Wat, a savory Chicken stew. It uses a spice mix called Berbere, a spiced clarified butter, and tomato sauce.

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Response to alfredo (Reply #2)

Wed Apr 17, 2019, 08:00 PM

5. I have heard of Doro Wat.

I'll look for a recipe for it. Thanks for the tip on substitution, I've been wanting to recreate them for years, but have never gotten it right. I'll use white cornmeal next time and chill it for a good long time beforehand. Thanks!

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Response to alfredo (Reply #6)

Thu Apr 18, 2019, 08:30 AM

7. Thanks so much!

I now have a copy of the recipe and I can't wait to try it!

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Response to yellerpup (Reply #1)

Wed Apr 17, 2019, 05:11 PM

3. Collard Greens with vinegar and fried Cornmeal mush

Your dish for the fried polenta and the recipe for the Ethiopian collard greens sound like American Southern style dishes.

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Response to dem in texas (Reply #3)

Wed Apr 17, 2019, 07:57 PM

4. Maybe that's why I find them so appealing!

LOL!

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Response to yellerpup (Reply #1)

Thu Apr 18, 2019, 09:56 AM

8. You might try Roman Gnocchi, too:

I tried this recipe, and it was quite delicious:

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Response to Saviolo (Reply #8)

Thu Apr 18, 2019, 10:19 AM

9. Intriguing, but I can't have this.

I have to be gluten and lactose free. Very inconvenient.

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Response to yellerpup (Reply #9)

Thu Apr 18, 2019, 10:24 AM

10. Ah! Apologies!

It was delicious, but a bit of a chore to make. You had to stir the mixture constantly while it was cooking and thickening, for about 10 minutes. It was exhausting!

I do recommend Food Wishes, though, their recipes are pretty simple and they work pretty consistently for me. They were one of my inspirations for starting my own cooking channel on YouTube.

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Response to Saviolo (Reply #10)

Thu Apr 18, 2019, 04:40 PM

12. Thanks for the rec to Food Wishes.

I will check it out. I recently made 'old-fashioned' grits by an old-fashioned recipe. I had to keep stirring for 90 minutes. Quite the workout!

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Response to yellerpup (Reply #12)

Thu Apr 18, 2019, 05:43 PM

13. We're going to do Grits and Brisket on our channel soon.

Though it's going to have cream and cheese and stuff in it.

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Response to Saviolo (Reply #13)

Thu Apr 18, 2019, 09:37 PM

14. Mmmm. I used to love cheese grits.

Good luck with your channel!

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Response to alfredo (Original post)

Thu Apr 18, 2019, 03:36 PM

11. I wonder if the greens are molokhiya

sounds like a dish my sister mentioned with her "gift" of a whole bag of dried greens I have sitting around in my cupboard. I'm surprised the unlabeled giant ziplock bag made it through customs.

https://en.wikipedia.org/wiki/Mulukhiyah


EDIT: google tells me gomen wat is indeed collard greens, I thought maybe it was a handy substitute for the slime greens I have.

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