Gomen and Lentils

The familiar collard green stars in the Ethiopian dish, Gomen:

Gomen with Lentils


Typically served atop a platter of injera and eaten with your hands, I served the greens over brown lentils. A powerhouse of vitamins and fiber not to mention flavor, Gomen tastes great eaten hot or cold.

There are few necessary steps to be made before having Gomen on the table, but I assure you it’s simple and worth it. Begin with Nit’ir Qibe otherwise known as, spiced clarified butter/oil which gives Ethiopian cooking its signature flavor. Nit’ir Qibe is best made in a larger quantity using what you need, and storing the rest for later use. It has a longer shelf life compared to regular butter and can be kept handy to add flavor to soups, stews and anything else you deem flavor-worthy.

Forkful of Gomen

NIT’IR QIBE-ETHIOPIAN SPICED CLARIFIED OIL
Makes 1 1/2 cups
*in this recipe I used a good olive oil in place of the butter

Ingredients:
– 1lb. butter or substitute good olive oil
– 1/2 red onion, chopped
– 3 cloves garlic, chopped
– 3-inch piece of ginger, grated
– 1 cinnamon stick
– 1/2 teaspoon turmeric
– 1 teaspoon fenugreek
– 4 cardamom pods, ground
– 2 teaspoons whole cumin seeds
– 1 teaspoon dried oregano
– 8 fresh basil leaves, chopped

To Prepare:
Melt the butter or olive oil in a saute pan over low heat.  With the butter be sure to skim foam as it rises and discard, continue until no more foam appears.

Add the onion, garlic, ginger and spices and continue to cook on low heat for 15-20 minutes. Removed from the heat allow the mixture to sit until cooled and the spices settle to bottom of the pan.  Strain the liquid through a fine mesh sieve into a heat-resistant container such as a mason jar.  Discard the onion and spices.

Cover the Nit’ir Qibe and store in the refrigerator, it will keep for about 3 weeks.

Gomen with Lentils

Gomen or Ethiopian Collard Greens
Makes 4 Servings
Ingredients:
– 2 bunches of collard greens, washed, stems removed and chopped
– 1/4 cup Nit’ir Qibe (see recipe above)
– 1/2 medium red onion, chopped
– 3 cloves garlic, chopped
– 2-inch piece of ginger, grated
– 3 Anaheim chili peppers, seeded and chopped
– 1 cup water
– Salt and Pepper to taste

To Prepare:

Heat the Nit’ir Qibe in a saucepan over medium heat. Add the onion and saute until softened, about 5 minutes.  Stir in the chili peppers, ginger and garlic, cooking until the pepper softens.  Add the collard greens, water and season with salt and pepper. Cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender.  You may need to remove the cover to allow the liquids to boil off. Adjust seasonings accordingly

Serve with fresh injera bread or lentils.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s