Ethiopian Gomen (Stewed Collard Greens) and Soymilk Tofu (In Amharic)   
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For all ingredients, please use organic versions if available
Ethiopian cabbage (collard greens)
Green pepper
Garlic powder
Serve with Qocho,
Defo Dabo, or Injera
Soy Milk & Vegan Soy Cheese
Raw soy beans
Tena Adam
Vinegar or lemon
Serve with Beyaynetu (Combination Platter),
Shiro Wot (Chickpea Stew),
and Gomen (Ethiopian Stewed Collard Greens)
  1. Cook the raw cabbage in water.
  2. Chop the cooked cabbage finely.
  3. Chop the onion finely and sauté it in the pan until it looks brown.
  4. Add in a little garlic.
  5. Add in the cooked and chopped cabbage into the onion.
  6. Sauté it for a few minutes until it gets the taste of the garlic.
  7. Add in split green pepper for taste just before taking out the cabbage.
  8. Add in a little salt as needed.
  9. The gomen is ready to eat.
  10. Serve it with another dish called “Qocho,” Defo Dabo, or Injera.
Soy Milk and Vegan Soy Cheese
  1. Soak the raw soy bean for 12 hours.
  2. Grind the soaked bean until it is smooth. Regrind if necessary until it is really smooth.
  3. You can use a food processor also by adding some water.
  4. Mix the grinded bean with water as much as need to make 1 liter of soy milk.
  5. Put it on a clean cloth, on the sieve, putting a bowl underneath. This will prevent the residue from passing through.
  6. Boil the soy milk for about 10 minutes.
  7. The soy milk is ready to drink.
  8. To make vegan cheese, add in the vinegar or lemon, some salt to taste and Tena Adam leaf. Let the soy milk cool down and leave it covered with a lid.
  9. When it cools down, the water will be on top, and the soy cheese will curdle under.
  10. Filter the soy milk after cooling down, after curdling.
  11. Put it in the refrigerator.
  12. Serve the vegan cheese with Beyaynetu, Shiro Wot, and Gomen.

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