How to Make Ethiopian Cabbage and Potatoes (Tikil Gomen)

Heat 1 cup of vegetable oil in a frying pan.

Sprinkle salt and black pepper over the potatoes and fry them until they are brown and firm.

Drain the fried potatoes on a paper towel.

Cut the cabbage into quarters and remove the core, then chop it into long strips.

Wash the cabbage in a bowl of water or under running water.

Cut 1 medium jalapeno, removing the seeds.

Slice 1 cup of onion into julienne strips and add to the pan with a little water to sweat the onions.

Add 1 teaspoon of garlic and ginger, and 4 to 5 tablespoons of olive oil to the onions in the pan.

Cook until the onions are translucent.

Add a pinch of salt and 1/4 teaspoon of tambri (spice).

Add the potatoes to the pan and mix gently to avoid crushing them.

Cover the pan and let it cook for 2 to 3 minutes.

Add the whole jalapeno pepper to the pot for flavor and serve.

Equipment Needed

Dietary