ኬል፡ክትፎ (Kale Kitfo)
(Serves 4 as a side)
Preparation time: 5 minutes
Cooking time: 10 minutes
- 300g Kale, preferably curly kale
- 1 table spoon of Kibbeh* (Ethiopian clarified spiced butter) or a good olive oil
- ½ teaspoon Mitmta* (Ethiopian spice blend)
- Boil water in a large pot. While the water is boiling, wash and clean the kale and remove the stems from the center of the leaf and chop the kale roughly.
- Once the water is boiling, add the kale for 3 to 5 minutes. Then remove kale and put in iced water for few minutes. Squeeze the kale to remove all the water and chop the kale finely.
- In a frying pan add the butter/oil and mimita on a medium heat and once it starts to heat add the kale and cook for 5 minutes. Salt to taste.
Tip: Traditionally served with as a side for Ethiopian steak tartar dish called ‘Kitfo’.
Note: Kibbeh*-Butter clarified and simmered with spices and herbs such as: cumin, fenugreek, coriander, cinnamon, nutmeg, Ethiopian cardamom and more.
Mitmita*– Ethiopian hot spice blend of the hottest red chilli peppers, salt and Ethiopian (black) cardamom and more.
Note about the veggies:
Kale is an adaptation to an Ethiopian veggie wit similar texture called ‘Gomen’.
All the veggies can be purchased in A-Tao Vegetable stand in Sai Ying Pun wet market.
Note about the spices:
We tried to share recipes that are easy to make as most of the ingredients are easy to find in Hong Kong except the two dishes we shared that needed core Ethiopian spice blend.
All the Ethiopian spices mentioned in the recipe, Berbere, Kibbeh and Mitmita have a quick have a quick version method of making them but it never tastes the same as the original recipe as they need a lot Ethiopian herbs and spices that is not available in Hong Kong to purchase and some of the spice blend takes a few days process to make them.