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.

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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. 

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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.

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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.

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Slice the mango and enjoy.

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

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