Ethiopian Berbere Kale Hotpot Recipe

Saida Mia African Food Recipes Ethiopian Berbere Kale Image
Facebook
WhatsApp
Pinterest
Twitter
Print

Scratch Cook in 30 Minutes

Feeds 4 Happy People

SAIDA MIA cooking pastes are for scratch-cook recipes that take you on a culinary adventure around the fabulous flavours of Africa.

This Ethiopian Berbere Kale Hotpot would traditionally have been made with collard greens. Simple greens-based stews are an important style of dish in the country’s predominantly vegetarian diet. The cooks of Ethiopia have been plant-forward for a lot longer than us here in the West!

After its first cooking, the kale is finished in my SAIDA MIA Berbere Sauce, which includes tomatoes, onions, and the authentic spice blend with its amazing peppery, lemony flavours, a deep red colour and gentle chilli heat. The wonderful flavours infuse through this age-old plant-based dish.

Serve this delicious kale hotpot with rice, pitta bread, or a slice of fresh sourdough to soak up the cooking juices.

All SAIDA MIA sauces and pastes have a gentle medium heat. Add fresh or powdered chilli to spice them up to your liking.

Ingredients & Prep

  • 1 jar of SAIDA MIA Berber Paste
  • 600g kale, washed, trimmed and chopped (other more-fibrous greens could also be used)
  • 2 tbsp good quality oil
  • One medium red onion, peeled and finely diced
  • 3 garlic cloves, finely chopped
  • 100ml vegetable stock
  • 1 tbsp lemon juice
  • Small half Tbsp fresh ginger, minced
  • 1 green chilli, finely chopped (optional)

Cook & Serve

  1. Simmer or steam the chopped kale for 5 minutes until cooked through, drain and put aside
  2. Heat the oil in a deep pan on the stove top at medium heat
  3. Add the onion and garlic, cook until softened
  4. Add Saida Mia Berber paste, stir for 3 minutes, add the ginger and cook for a further 1 minute
  5. Add the cooked kale and vegetable stock
  6. Simmer uncovered over a low heat for 5-10 minutes until the liquid has nearly evaporated
  7. Remove from the heat, stir in the lemon juice
  8. Check and adjust your seasoning
  9. Serve hot with rice or pitta bread, garnished with the chopped green chilli
Saida Mia African Food Recipes Moroccan Tagine Lamb Image

My family recipe for this slow-cook Spiced Lamb Tagine will whisk you away to the sights, sounds and smells of the Medinas of Morocco and North Africa.

Saida Mia African Food Recipes Moroccan Tagine Chicken Image

My family recipe for this quick-cook Spiced Chicken Tagine will whisk you away to the sights, sounds and smells of the Medinas of Morocco and North Africa.

Saida Mia African Food Recipes Somali Maraq Vegetable Hotpot Image

Throw everything into the pot for this super tasty quick cook Vegetable Hotpot inspired by the sweet and sour Maraqs of Somalia.

Saida Mia African Food Recipes Somali Maraq Salmon Image

Basting the West’s favourite fish with my Somali Maraq-style paste gives a delicious dish inspired by the abundance of seafood in my home country.

Saida Mia African Food Recipes Ethiopian Berbere Lentil Image 1

This quick-cook Ethiopian Berbere Lentil Stew infuses the wonderful Berbere spice flavours, deep red colour and gentle chilli heat in this age-old plant-based dish.

Saida Mia African Food Recipes Ethiopian Berbere Kale Image

This easy Ethiopian Berbere Kale Hotpot infuses the wonderful Berbere spice flavours, and gentle chilli heat into this super-green plant-based dish.

African Food & Recipes

Subscribe for product offers, recipes, and updates from SAIDA MIA, and we will send you a coupon for 10% off your first order.

View our Privacy Policy