Print
Ethiopian Spinach Stew

Ethiopian Spinach Stew (Gomen Wot)

  • Author: Loreto
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Vegan, Gluten-free
  • Method: Cooking
  • Cuisine: Ethnic

Description

Recipe from the cookbook “Edmonton Cooks”, Langano Skies Restaurant.


Ingredients

  • 1 medium yellow onion, pureed in the food processor
  • 1/4 cup vegetable oil
  • 2 cups water, divided
  • 2 cloves garlic, pureed (or finely chopped)
  • 600 g frozen spinach, chopped (do not drain their water)
  • salt to taste

Rice

  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of salt
  • 1 tsp sesame oil

Instructions

  1. Puree the onion in a food processor, then add it to a large pot on the stovetop and bring heat to a medium-low.
  2. Cover the pot with the lid, stirring occasionally so not to brown the onion, for about 5 minutes. Because they are pureed they will release a lot more moisture, so they will sweat in the pot.
  3. Add vegetable oil . Stir and continue to cook, uncovered, for about 10 minutes, until onions are translucent. Stir occasionally to prevent onions from burning.
  4. Add the pureed (or finely chopped) garlic and cook for 5 more minutes, stirring occasionally to keep the mixture from sticking to the pot.
  5. Add the chopped spinach and then water a little at a time to the pot and stir.
  6. Cook for about 25 minutes, until creamy and smooth, adding water as necessary to keep the mixture creamy (about 1 cup). Keep the spinach just covered with water for about 15 minutes, and then let the water cook off for the last 10 minutes. the result should be a smooth, stew-like consistency.
  7. Add salt to taste.

Rice:

  1. In a medium pot combine rice, water, salt, and sesame oil.
  2. Stir and cover and place on a medium to high heat burner.
  3. Bring to a boil about 10 minutes stirring constantly.
  4. Turn heat to a low simmer and still continue stirring for about another 10 minutes.
  5. When all water is absorbed take off heat and keep covered.for an additional 10 minutes.
  6. To serve take a fork and fluff the rice a bit then plate.

Plating:

  1. Scoop rice into serving dish.
  2. Place spinach on top in the center.
  3. Ready to serve. Enjoy!

Notes

Traditionally this stew is served with injera (the Ethiopian bread), but it also go well with white rice (as we did), pita, potatoes, or roti. Served with Red Lentils (Yemisir Kik Wot) is a complete vegetarian (vegan) meal.

Recipe Card powered byTasty Recipes