Ethiopian Berbere Kale Hotpot Recipe

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

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