Gomen
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5.0
3 reviews
Excellent
Gomen
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Gomen, ye'abasha gomen or abesha gomen, is a spicy dish prepared with green leafy vegetables in Ethiopian cuisine, and traditionally with green cabbage.
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Ingredients
- 2 heads green cabbage
- 1 large tomato peeled, seeded and finely chopped
- 2 medium green peppers (e.g. jalapeño), thinly sliced
- 6 tablespoons niter kibbeh (Ethiopian spicy clarified butter)
- 5 cloves garlic squeezed
- 1 onion grated
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon tikur azmud or habba sawda (Ethiopian black seed)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon salt
- ½ cup water
- white vinegar (to wash the cabbage)
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Instructions
- Using a large knife, cut off the bottom end of the green cabbage. Then remove the first layer of outer leaves.
- Detach the leaves one by one.
- Remove any leaves that appear damaged, dried, or withered, as well as the hard, white core of each leaf.
- Quickly rinse the cabbage leaves in fresh water with a little white vinegar, drain well and dry them.
- Cut all the cabbage leaves into small pieces.
- Heat 4 tablespoons of niter kibbeh in a pan over medium to high heat.
- Add the onion and sauté until tender and translucent, stirring frequently.
- Add the garlic, ginger and spices and fry for 2 minutes, stirring frequently.
- Add the tomato and chili and fry for 1 minute, stirring frequently.
- Add the cabbage, salt and water and mix well.
- Bring to a boil and cook over high heat for 2 minutes, stirring frequently.
- Reduce the heat to low and cook, stirring occasionally, until the cabbage is tender, which should take about 50 to 60 minutes.
- 10 minutes before the end of cooking, add the remaining 2 tablespoons of niter kibbeh.
- At the end of cooking, if necessary, increase the heat to reduce the liquid.
- Serve with injera.
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User Reviews
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5.0
3 reviews
Excellent
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