*
Master Thesis:
Ethiopians in Diaspora Poll * Ethiopians in USA * Please vote!
If you are willing to partcipate in a phone interview (20 min. max.) "Ethiopians and Rastafarians," please email Esther Sellassie Antohin with the phone number and time to call. Thanks.
Wash the greens well in a sinkful of water. Drain.
Cut the coarse part off of the ends of the stems (about 1/2-1 inch).
Chop the stems well and set aside.
Chop the collard leaves coarsely and set aside.
In a pot, heat up some niter kebbeh. Add the onion, chopped
collard stems and some salt. Saute until the onion turns clear and
the chopped stem have softened.
Add the collard leaves and stir well. Cook until tender adding a small amount of water if necessary to help the greens steam. (You might cover for a little while, stir and cover again, until softened to your liking.)
Season with salt and pepper and arrange on injera with some other stews.
Bulatovich:
Here too is the wot-byet -- the kitchen crew of the Ras. Several mules carry various utensils and the cook tent, which is made of black woolen material. The head of the kitchen and the chief cooks ride on mules, silently, with dignity. The female cooks act like the greatest dandies. They adorn themselves with silver necklaces, rings, and bracelets. Close by them walks a file of women of the injera-byet -- the bakery. They carry on their backs dough, fermenting in large gourds. They are just as merry as their friends in the tej-byet. Here is the baggage transport of the Ras -- a whole herd of mules loaded with all kinds of provisions, surrounded by teamsters, under the supervision of the head of the transport -- chincha-shuma. Having reached the edge of the heights, the road narrows and goes down along a very steep rocky slope, winding along ledges, which only allow passage by one person at a time. A whole sea of people and animals is backed up before the descent. And behind them more and more masses arrive. The growing crowd becomes an impetuous, deep river, which has suddenly been dammed. It seemed that calamity could not be avoided. In other words, it would only take for those behind to press on those in front to clear a place, and those waiting on the edge of the precipice would fall headlong into the abyss. But to my great astonishment, this didn't happend, and the crowd seemed to discipline itself. They made a lot of noise, but order stayed exemplary and each tried to support the other. If someone tried to push ahead, cries and incantations immediately poured on him from all sides: "Ba Wolda Giyorgis Amlak! Ba gora!" (In the name of the God of Wolda Giyorgis! In the name of the ravine!"). And the guilty party stopped, because otherwise his comrades would use force against him. The difficult descent was traversed safely, without any misfortune. I, for exmaple, was not even once pressed. This was the first time I had ever seen such intelligence and judgement in a crowd, which struck me and forced me to more deeply consider the seeming disorder of the Abyssinian army.
Vegetables with Garlic and Ginger (Yataklete Kilkil)
6 small red potatoes, scrubbed
3 lg. carrots, scrubbed, cut into pieces
1/2 lb. fresh green beans, cut into 2" lengths
1/4 cup oil
2 onions, coarsely chopped
1 lg. green pepper, finely chopped
2 jalapenos, stemmed, seeded, minced
3 cloves garlic, minced
2 teaspoons finely chopped ginger root
1 teaspoon salt
1/2 teaspoon white pepper
6 green onions, cut into 2 inch lengths
Bring a large pot of water to a boil. Drop in the potatoes. After 5-6 minutes, add the carrots and green beans and cook for another 5 minutes. Drain in a colander. Set aside.
In a stewpot, heat the oil over medium heat. Add the onions, green pepper, and jalapenos. Saute for about 5 minutes. Do not let brown. Then stir in the garlic, ginger, salt, and pepper. Stir for one minute.
Add the reserved vegetables and toss gently until coated. Sprinkle on the green onions. Cover the pot and cook over low heat for about 10 minutes. Vegetables should be tender-crisp.
1 lb Collard greens
1 cup Red onions
4 med Green (hot) peppers, slice in strips
2 cup Water
1/2 tsp Garlic, peeled and chopped
16 oz Butter or oil
Salt, to taste
Wash collard greens, boil in medium pan until soft. Remove from heat, drain and cut into small pieces. Set aside. Wash peppers, remove seeds, slice lengthwise and set aside.
In a pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning. Add collard greens and cook until water disappears. Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from the fire. Serve hot or cold. Gomen is usually served with other foods. It may be served hot or cold. This recipe serves 6.
Deco's Raspberry Cheesecake
1 cup Graham cracker crumbs
1/4 cup Melted butter or margarine
1 env unflavored gelatin
1/2 cup Sugar
1 cup Whipping cream, whipped
3 tbl Sugar
10 oz Pkg frozen raspberries
8 oz Pkg cream cheese, softened
1 tbl Grand Marnier
For crust, in a small bowl, combine crumbs, 3 tbs sugar and melted butter.
Press onto the bottom of a 9-inch springform pan. Bake in a 350-F oven for 10 minutes. Cool. For the filling, drain raspberries, reserving juice. Set raspberries aside. In a small saucepan, combine reserved juice, 1/4 cup cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat till gelatin dissolves. Remove from heat. Cool for 10 minutes. In large mixer bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed till blended. Add reserved raspberries, Grand Marnier and raspberry-gelatin mixture. Beat on low speed till well blended. Chill till partially set (mixture will be the consistency of unbeaten egg whites). By hand, gently fold whipped cream into partially set raspberry mixture. Spoon into springform pan. Chill for 6 to 24 hours. Run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and additional whipped cream, if desired.
