ISO recipe for Gomen Wot
- Herb Jan 17, 2005 06:06 PM
I'm looking for a recipe for the delicious Ethiopian dish called gomen wot, chopped collard greens cooked in herbed oil with onions, garlic, and other good things.
(If only I could make it half as well as they do at my favorite Ethiopian Restaurant, Zeni Ethiopian Restaurant in San Jose, California.)
If anyone can provide a recipe I'd be much obliged.
I found a recipe called "Yegomen Kitfo"in the Ethiopian section of the "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith. The second half of the recipe is for a spiced collard green dish. The first half is for cheese that apparently is served over the greens. I will give you the collard greens recipe and if you'd like the cheese part, let me know.
2 lbs collard greens (or kale), the stems trimmed off and the leaves chopped
1/2 cup water
1/2 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp peeled and crushed garlic
1/4 cup spiced butter (recipe to follow)
3 Tbsp peeled and coarsely chopped onion
salt to taste
Put the greens in a 4 quart saucepan with about 1/2 cup of water. Then add the cayenne, black pepper, garlic, spiced butter and onions. Cook covered until the greens collapse and then allow the greens to cook a bit more. Add the salt to taste.
4 tsp freshly grated ginger
1 1/2 tsp ground tumeric
1/4 tsp cardamon seeds (can substitute ground cardamon)
1 stick of cinnamon 1 inch long
1/8 tsp freshly ground nutmeg
3 whole cloves
2 pounds salted butter
1 small yellow onion, peeled and coarsely chopped
3 Tbsp peeled and finely chopped garlic
Measure out the spices on a plate.
Melt the butter over moderate heat in a heavy saucepan. Bring the butter up to a light boil. When the surface is covered with a white foam, stir in all the remaining ingredients, including the onion and garlic. Reduce the heat and cook uncovered for an additional 45 minutes. Don't stir.
Milk solids will form in the pan bottom and they should cook until they are a golden brown color. The butter will be clear.
Strain the mixture through several layers of cheese cloth. Discard the milk solids.
Store the spiced butter in a quart jar, covered and in the refreigerator. It will keep for about 3 months when refrigerated.
That's great - just what I was looking for! I'll try a half recipe of the spiced butter first; two pounds is a lot, especially considering that the gomen recipe itself only requires a quarter cup of it.
Funny, I never associated the Frugal Gourmet with Ethiopian food. I'll have to track that book down. Thanks again.
I made both recipes. The aroma of the cooking collard greens and spiced butter was wonderful, and the result was delicious. My only amendment to the yegomen kitfo recipe would be to cook it even longer than Jeff Smith recommended, well past the point at which the collards "collapse," as he put it. You may need to add some extra water.
I managed to find that book from my wonderful local library and may end up buying a copy. The recipes all appear very accessible, and it packs a lot of cuisines into relatively few pages.