Oromo Ayib be Gomen with Injera

Ingredients

• 2 cupscollard greens
• 0.5 piecewhite onion
• 2 piecegarlic cloves
• 0.5 tspfresh ginger
• 1.5 tbspniter kibbeh (Ethiopian spiced clarified butter)
• 80 gayib (Ethiopian fresh crumbled cheese)
• 2 pieceinjera
• 0.25 tspturmeric
• 0.5 tspsalt
• 0.25 tspblack pepper

Method

1. 1

   Strip the collard green leaves from their tough stems, stack the leaves, and slice them into thin ribbons about 1 cm wide. Finely dice the onion, mince the garlic cloves, and grate the fresh ginger.

2. 2

   Melt the niter kibbeh in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.

3. 3

   Add the minced garlic and grated ginger to the pan and stir for about 1 minute until fragrant. Sprinkle in the turmeric, salt, and black pepper and stir to coat.

4. 4

   Add the sliced collard greens to the pan and toss well to coat in the spiced butter. Sauté for 5–7 minutes, stirring frequently, until the greens are tender but still vibrant green. Add a small splash of water if the pan looks dry.

5. 5

   Lay the injera flat on a large plate or platter. Spoon the gomen (collard greens) onto one side of the injera.

6. 6

   Place the crumbled ayib cheese alongside the gomen on the injera. Serve immediately — tear pieces of injera to scoop up the greens and cheese as you eat.