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.
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.