Homeschool cooking: a taste of Ethiopia

Today, my students and I are traveling to the African kingdom of Ethiopia.  This great nation lays south of Egypt and Sudan and is bordered to the east by the Red Sea.

Cleaning collard greens

Ethiopians eat a lot of spicy meats, lentils, greens, cabbage, eggplant, and yams. The national food is a spicy stew called Wat. Another popular food is Injera, a type of flatbread. Today, we are having Ethiopian collard greens, mashed yams, and sliced fresh mango. 


Ethiopian collard greens

  • 1 pound collard greens (cleaned and torn into bite sized pieces)
  • 1 onion  (sliced)
  • 1 clove fresh garlic  (chopped)
  • 3 – 4 slices fresh bell pepper
  • 2 tbsp butter
  • 1/2 tsp each paprika, cayenne pepper, ground ginger

Throw all in a pot. Add some water. Cover the pot. Simmer for about an hour until tender.


Bake the yams until they are soft (about an hour). Cool and peel. Mash with a potato masher. Dust with cinnamon and top with a dab of butter.


Slice the mango and enjoy.

Traditionally, Ethiopians eat with their hands. Here’s Miss Kylee throwing down on some yams.


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