Gomen Kitfo: calories and recipe

Ingredients

• 764 g kale leaves, raw edible portion (2 large cup compressed raw weight)
• 87 g butter (niter kibbeh) (1 medium cup)
• 9 g salt (2 small spoon)
• 13 g mitmita (2 tbsp)
• 5 g cardamom (1 tsp)
• 3200 g water (3.2 l)

How to make it

1. 1Wash kale leaves in cold water, tear from stems, and shred finely.
2. 2In a saucepan, boil shredded kale in 3.2 liters of water for 80 minutes.
3. 3Cool and thoroughly squeeze out excess water with your hands.
4. 4Finely chop the boiled kale and sauté in a pan over low heat for 1 minute.
5. 5Season with cardamom and sauté for 1 minute; add mitmita and sauté for 1 minute.
6. 6Stir in the butter and sauté for 1 minute; add salt and sauté for 1 minute.
7. 7Transfer into a clay serving pan (taba) and serve hot with kocho bread.

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