Here's an excerpt from August 17, 2006. My husband and I love Ethiopian cuisine for it abundance of vegetable dishes and seasonings. It's rarely hot, but the liberal use of ginger and garlic make it super tasty. My favorites include a collard green dish called gomen and a cabbage, potato and carrot stew called atiklett wat.
Ethiopian Okra with Tempeh
Did we have fun converting the Ethiopian Okra side dish from last week to a delicious main dish! We simply added tempeh, a bit of paprika and cayenne pepper. Call ahead to Blue Nile Café for some injera, Ethiopian flat bread, for the complete experience.
Injera Bread (pictured)
1 large onion, chopped
4 cloves garlic, minced
1 TBSP grape seed oil or ghee
2 cups okra, chopped into ¼ inch thicknesses
8 ounces tempeh, diced into small bite size pieces
½ teaspoon paprika
1/8 teaspoon cayenne pepper
1 jalapeno pepper, seeded and sliced thinly
2 tomatoes, seeded and chopped
1 teaspoon salt
Heat the oil in a saucepan on medium-low heat. Add the onions and garlic and sauté until translucent. Add the okra, tempeh, paprika, cayenne and jalapeno pepper, sautéing for 5 minutes more. Add the tomatoes and salt. Lower heat and simmer for 15 minutes more until the tomatoes and okra are tender. Add a small amount of water to prevent scorching if needed. Serves four.
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