Thursday, January 10, 2019

Tikel Gomen - Ethiopian Cabbage & Potatoes #eattheworld


On the 10th of each month, Cultureatz hosts the Eat the World Challenge, selecting one country each month to feature and share recipes from that country.  The first up for 2019 is Ethiopia!

Here in the DC area, we are fortunate to have several excellent Ethiopian restaurants where you can find Injera bread and a multitude of dishes brought out on a large communal platter to share, so while I always enjoy going out for Ethiopian food, I've never tried making any.

For my first try, then, I went for something simple and one of my favorites - Tikel Gomen, a cabbage, potato and carrot dish that is flavorful and savory.

This works as a meatless entree or a side and not only as part of an Ethiopian spread.

Tikel Gomen (Ethiopian Cabbage & Potatoes
Serves 4-6

1/4 cup olive oil
1/4 cup ghee, butter or coconut oil
4 carrots, sliced thin
1 onion, minced
1/2 head green cabbage, thinly sliced
5 Yukon potatoes, cubed
1 tsp. sea salt
1 tsp. coarse ground black pepper
1 tsp. cumin
1/2 tsp. cayenne
1 cup chicken or vegetable broth

Heat the olive and coconut oil in a stock pot, add carrots and onion and cook on medium until softened.

Stir in seasonings and cook for a minute until fragrant, then add the cabbage and cook another 20 minutes.  Taste for seasoning adjustments.

Add potatoes and broth, and bring to boil.  Lower to medium high and cover, letting simmer another half hour until potatoes are tender and the broth has cooked down.

Serve on the side with additional Ethiopian dishes, or with any other meat desired.

If you have access to Injera bread (a Teff-based porous sourdough flatbread), use bits of the Injera to scoop up the Tiki Gomen.

Enjoy!


Check out all the wonderful Ethiopian dishes prepared by fellow Eat the World members and share with #eattheworld.

Click here to find out how to join and have fun exploring a country a month in the kitchen with us! Next month is ENGLAND!





8 comments:

  1. We had an Ethiopean resturant in our neighborhood yeats ago amd thry served the best cabbage and potstoes and I've never been able to replicate it but we loved it. I cant wait to try your recipe.

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  2. Ethiopian is the best, so glad you have tried it before. not sure I ever had this dish will be sure to try.

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  3. I found the same recipe, albeit slightly different, and they called it Atkilt. I wonder if it is just different dialects? Time for a google search. Yours sounds yummy

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    1. I may well not be accurate with the name! From what (tiny) little bit I think I know atkilt refers to 'vegetables', so it would be accurate! Tikel means (I think) 'plant' and gomen is greens, so cabbage or collards, etc. I am betting both names refer to this delicious veggie concoction!

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  4. I'm a cabbage lover, so this recipe really appeals to me. Looks great!!!

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  5. How can I say no to cabbage and potatoes :-). I have tasted this and loved it. Definitely will be making it soon.

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  6. What a wonderful recipe! Thanks for sharing at Merry Monday!

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  7. I love the cabbage and potatoes combination, great flavor! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
    Miz Helen

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