Embark on a culinary adventure with our authentic Eritrean Gomen recipe. Gomen, a traditional Eritrean dish, captures the essence of East African cuisine with its vibrant flavors and aromatic spices. Made with tender collard greens, fragrant garlic, onions, and a hint of spice, this dish is a celebration of Eritrea's rich culinary heritage. Whether enjoyed as a hearty side or a satisfying main course, Eritrean Gomen promises to tantalize your taste buds and transport you to the sun-drenched shores of the Red Sea. Experience the warmth and hospitality of Eritrea with every delicious bite of this soul-satisfying dish.

Here's a traditional recipe for Eritrean Gomen:

Ingredients:

• 1 bunch of collard greens
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 1-2 hot peppers (optional), finely chopped
• Salt to taste

Instructions:

1- Wash the collard greens thoroughly under cold water. Remove the tough stems and chop the leaves into bite-sized pieces.

2- Heat the olive oil in a large skillet or pot over medium heat.

3- Add the minced garlic, chopped onion, and hot peppers (if using) to the skillet. Sauté until the onions are translucent and fragrant, about 3-4 minutes.

4- Add the chopped collard greens to the skillet. Stir well to coat the greens with the garlic and onion mixture.

5- Cover the skillet and let the collard greens cook down for about 10-15 minutes, stirring occasionally. The greens should wilt and become tender.

6- Once the collard greens are cooked to your desired tenderness, season with salt to taste. Adjust seasoning if necessary.

7- Remove from heat and serve hot as a side dish with your favorite Eritrean or East African main course.

Enjoy your flavorful Eritrean Gomen!

Nutritional Values:

Here are approximate nutritional values for the main ingredients used in the Eritrean Gomen recipe:

Collard greens (1 bunch, approximately 350g):

• Calories: 49
• Protein: 4g
• Carbohydrates: 9g
• Fiber: 7g
• Fat: 0.5g
• Vitamin A: 308% DV
• Vitamin C: 152% DV
• Calcium: 21% DV
• Iron: 11% DV

benefits:

• High in vitamin A, which is essential for eye health and immune function.
• Rich in vitamin C, an antioxidant that boosts immune function and promotes skin health.
• Good source of calcium, important for bone health.
• Contains fiber, which aids digestion and promotes satiety.

Olive oil (2 tablespoons, approximately 28g):

• Calories: 239
• Fat: 27g
• Saturated Fat: 3.7g
• Monounsaturated Fat: 18.8g
• Polyunsaturated Fat: 3.5g
• Vitamin E: 12% DV

benefits:

• Rich in monounsaturated fats, which may help lower bad cholesterol levels and reduce the risk of heart disease.
• Contains vitamin E, an antioxidant that protects cells from damage.
• May have anti-inflammatory properties and contribute to overall heart health.

Garlic (3 cloves, approximately 9g):

• Calories: 13
• Carbohydrates: 3g
• Fiber: 0.2g
• Protein: 0.6g
• Vitamin C: 6% DV

benefits:

• Contains compounds with potent medicinal properties, including allicin, which has antibacterial and antiviral properties.
• May help lower blood pressure and improve cholesterol levels.
• Has antioxidant properties that protect against cell damage and aging.

Onion (1 medium onion, approximately 110g):

• Calories: 44
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 1g
• Vitamin C: 10% DV
• Vitamin B6: 5% DV

benefits:

• Rich in vitamin C, which boosts immune function and promotes skin health.
• Contains quercetin, an antioxidant with anti-inflammatory properties.
• May help lower blood sugar levels and reduce the risk of certain cancers.

Hot peppers (1-2 peppers, approximately 14g):

• Calories: 4
• Carbohydrates: 1g
• Fiber: 0.4g
• Vitamin C: 100% DV

benefits:

• Excellent source of vitamin C, which boosts immune function and promotes skin health.
• Contains capsaicin, a compound that may help reduce inflammation and improve metabolism.
• May have pain-relieving properties and promote cardiovascular health.

These values are approximate and can vary based on factors such as the specific variety of the ingredients and cooking methods used.