Global Veg » A Culinary Journal

Ethiopian Cabbage Stew- Tikel Gomen

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The first time I went to an Ethiopian restaurant, I was convinced that the plate of injera a few tables away from us was actually a stack of neatly folded napkins.  Injera is actually a tangy, spongy flatbread that we used to scoop up the interesting bean and vegetable dishes that were part of the vegan platter.

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It is interesting to try to understand how the geographic location, history, culture and religion contribute to a country’s cuisine. I was surprised at the variety of vegan dishes Ethiopian cuisine has and how similar the spices are to Indian cuisine. From what I have read, many Ethiopians are Orthodox Christians who have strict vegan fasting rules for a large part of the year. As a result, just like Indians, they have developed some really healthy vegan options.

IMG_6567_tikelgomen This dish is made of all ingredients used in Indian cooking. It’s also one of those dishes that do not need to follow a strict recipe. It’s simple and easy to make.

Don’t worry about not having injera, tikel gomen goes well with a scoop of well cooked basmati rice.

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Ethiopian Cabbage Stew- Tikel Gomen

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 5 garlic cloves, diced
  4. 1 inch piece of fresh ginger, diced
  5. 1 green chile, seeded and diced
  6. 1 small head of cabbage, chopped coursely
  7. 1 large carrot, peeled and cut into coins
  8. 1 small potato, cubed
  9. 1 teaspoon turmeric
  10. 1 cup water
  11. salt to taste

Method

  1. Heat the olive oil in a large pan.
  2. Add the onions, garlic, ginger and chile.
  3. Sauté for a few minutes.
  4. Add the remaining ingredients.
  5. Cover and simmer for about 20 minutes (until the potato is cooked).
  6. Salt to taste.
http://globalveg.com/2014/10/04/tikelgomen/

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