Ethiopian Berbere Kale Hotpot Recipe

This easy Ethiopian Berbere Kale Hotpot infuses the wonderful Berbere spice flavours, and gentle chilli heat into this super-green plant-based dish.
Saida's kitchen Ethiopian berbere kale hotpot recipe

With our Ethiopian tagine sauce

Easy steps recipe to follow ready in 10 mins

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Saida’s Kitchen cook-in sauces are for quick and easy recipes that take you on a culinary adventure around the fabulous flavours of Africa. This Ethiopian Berbere Kale Hotpot recipe would traditionally have been made
with collard greens. Simple greens-based stews are an important style of
dish in the country’s predominantly vegetarian diet. The cooks of Ethiopia have been plant-focussed for a lot longer than us here in the West!

After its first cooking, the kale is finished in our Ethiopian tagine sauce prepared from Saida’s family recipe with tomatoes, onions and a traditional blend of coriander, paprika, cumin, fenugreek spices, plus garlic and chillies. The wonderful combination of flavours infuses throughout this age-old plant-based dish.

Serve this delicious kale hotpot with rice, pitta bread, or a slice of fresh sourdough to soak up the cooking juices.

Add some fresh or powdered chilli to spice up your Saida’s Kitchen tagine Ethiopian sauce to your liking.

Saida’s Kitchen African tagine cooking sauces
Ingredients
  • 1 jar of Saida’s Kitchen Ethiopian tagine sauce
  • 600g kale, or spinach washed, trimmed and chopped (other more-fibrous greens could also be used)
  • 2 tsp olive oil or coconut oil
  • One medium red onion peeled and finely diced
  • 2 garlic cloves finely chopped
  • 1 small tsp of ginger minced
  • 100ml vegetable stock
  • 1 tsp lemon juice
  • 1 green chilli, finely chopped (optional)
  • Salt and Pepper
Saida’s Kitchen African tagine cooking sauces
Cook & Serve
  1. Simmer or steam the chopped kale for 5 minutes until cooked through, drain and put aside.
  2. Heat the oil in a deep pan on the stove top at medium heat add the onion, cook until softened.
  3. Add water-drained kale and the garlic and ginger, cook for 3 minutes, add the SAIDA’S KITCHEN Ethiopian tagine sauce and vegetable stock and stir.
  4. Simmer uncovered over a low heat for 5 minutes until the liquid has nearly evaporated. Remove from the heat, stir in the lemon juice. Season with salt and pepper and adjust to taste.
  5. Serve hot with rice or pitta bread, garnished with the chopped green chilli.
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