Spiced Cottage Cheese with Greens (Gomen Kitfo — Ethiopia)

1 (12 ounce) carton cottage cheese
2 tablespoons ghee or butter
1 clove garlic, cut into halves
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons finely chopped onion
1 green chile, seeded and minced
1 to 2 teaspoons grated gingerroot
2 pounds fresh collard greens or spinach, coarsely chopped
2 tablespoons ghee or butter

Mix cottage cheese, 2 tablespoons ghee, garlic, cardamom, ginger, cinnamon and cloves in medium bowl.
Let stand 15 minutes; remove garlic.

Cook onion, chili, gingerroot and collard greens in 2 tablespoons ghee in Dutch oven until tender; drain.

Serve collard greens over cottage cheese.

Yields 6 servings.

Fish Stew with Vegetables

This may be the predecessor of Louisiana’s gumbos.
The okra acts as a thickening agent.

1 (15 ounce) can tomato sauce
4 cups water
1 cup uncooked regular rice
3 carrots, thinly sliced
1 onion, thinly sliced
1 tablespoon salt
1/2 teaspoon ground red pepper
1 (10 ounce) package frozen okra pods
1 (10 ounce) package frozen green beans
3 cups sliced cabbage
1 1/2 pounds catfish, perch, bass
fillets, cut into serving pieces

Heat tomato sauce, water, rice, carrots, onion, salt and red pepper in Dutch oven to boiling; reduce heat.
Cover and cook 10 minutes.

Rinse okra and green beans under running cold water to separate; drain.
Cut okra lengthwise into halves.
Add okra, green beans, cabbage and fish to Dutch oven.
Heat to boiling; reduce heat.
Cover and cook until fish flakes easily with fork and vegetables are tender — 10 to 12 minutes.

Yields 8 servings.

Squash and Yams (Futari)

1 small onion, chopped
2 tablespoons vegetable oil
1 pound Hubbard squash, pared and
cut into 1-inch pieces
2 medium yams or sweet potatoes,
pared and cut into 1-inch pieces
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Cook and stir onion in oil in skillet over medium heat until tender.
Stir in remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes.

Simmer uncovered, stirring occasionally, until vegetables are tender — about 5 minutes longer.

Yields 6 to 8 servings.