Chukame Be'adenguare ena Be'gomen: calories and recipe

Ingredients

• 170 g kale leaves, edible portion (3.5 large cup)
• 141 g kidney beans, red, whole seed (1 medium cup)
• 80 g onion, finely chopped (2 small cup)
• 9 g green pepper, chopped (0.5 small cup)
• 4 g salt (for sauce) (0.5 tsp)
• 70 g oil (2 small cup)
• 950 g water (for sauce) (0.95 l)
• 350 g false banana, fermented (kocho) (1.5 large cup)
• 50 g butter (8 tbsp)
• 2 g salt (for kocho) (0.5 small spoon)

How to make it

1. 1Boil kidney beans in 2 liters of water for 100 minutes until soft; in another pot, boil kale in 500 ml water for 11 minutes.
2. 2Add onion and cook for 3 minutes; pour in oil and cook for 15 minutes, stirring and adding water as needed.
3. 3Add cooked beans to the kale sauce and simmer for 30 minutes; season with salt and keep aside.
4. 4For kocho: cook kocho on a dry heated metad for 5 minutes, season with salt, pour melted butter, and mix until crumbly for 5 minutes.
5. 5Serving: Make a hole in the middle of the cooked kocho, pour the prepared sauce inside, cover with kocho, and eat by hand or spoon.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025