Cook this: Gomen ‚ÄĒ¬†collard greens with onions and fresh ginger ‚ÄĒ from Ethiopia
|National Post 10 Sep 2019 at 08:16|
A flat-leaf vegetable similar to collard greens, saut√©ed and steamed gomen is the perfect partner for ayib (fresh cheese, as pictured) or kitfo (raw minced meat), chef Yohanis Gebreyesus says.
‚ÄúGomen is a type of kale or collard green that we cook very simply with onion and ginger,‚ÄĚ he adds, explaining that during fasting periods in Ethiopia, the vegetarian dish is a fasting platter (tsom beyayenetu) mainstay.
On the roughly 250 Ethiopian Orthodox fasting days each year (180 of which are mandatory), practitioners eat exclusively plant-based meals; ‚Äúa concept developed long before the term vegan was even coined.‚ÄĚ (Christianity is Ethiopia‚Äôs predominant religion; more than 62 per cent of the population identify as such.)
Gebreyesus notes that if using kale instead of collard greens, you‚Äôll need to add a touch more water and factor in a longer cooking time. The practice of cooking vegetables covered tightly with a lid is a traditional one, he adds, ‚Äúwhich tends to affect the colour of the greens.‚ÄĚ
In Ethiopia, chef Yohanis Gebreyesus highlights ancient traditions and contemporary interpretations of his country‚Äôs cuisine. Interlink Books