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