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Cook this: Gomen — collard greens with onions and fresh ginger — from Ethiopia

Cook this: Gomen — collard greens with onions and fresh ginger — from Ethiopia
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A flat-leaf vegetable similar to collard greens, sautéed and steamed gomen is the perfect partner for ayib (fresh cheese, as pictured) or kitfo (raw minced meat), chef Yohanis Gebreyesus says.

“Gomen is a type of kale or collard green that we cook very simply with onion and ginger,” 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; “a concept developed long before the term vegan was even coined.” (Christianity is Ethiopia’s predominant religion; more than 62 per cent of the population identify as such.)

Gebreyesus notes that if using kale instead of collard greens, you’ll 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, “which tends to affect the colour of the greens.”

In Ethiopia, chef Yohanis Gebreyesus highlights ancient traditions and contemporary interpretations of his country’s cuisine. Interlink Books
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