ERITREA: Spiced Tomato Sauce and Yogurt on Bread (Fata) and Steamed Greens (Hamli)

Italy was not known for its colonization. In fact while the Dutch, British, and French were making hay, Italy colonized only four regions, Eritrea, among them. Perhaps it is due to this colonization that fata, which is a spiced red sauce over torn bread topped with dollops of yogurt, resembles panzanella salad, although I could not find definitive proof they are indeed related. That noted, if you like panzanella, I highly suggest you try fata. Even if you don't like panzanella, try fata! It was smokey, rich, and delicious, without being heavy.

Spiced Tomato Sauce and Yogurt on Bread (Fata)

2 tablespoons Niter Kibbeh OR 2 tablespoons ghee or olive oil plus 1 whole clove, 2 cardamom pods, and 1/8 teaspoon turmeric powder

1 red onion

2 cloves garlic

2 beefsteak or 4 plum tomatoes

2 tablespoon tomato paste

2 teaspoons berbere spice

1 teaspoon smoked hot paprika

salt and pepper to taste

1 small baguette or 6 slices crusty white bread

1 jalapeño pepper

½ cup full fat yogurt

1. In a large skillet, heat the Niter Kibbeh or ghee or oil with the clove, cardamom, and turmeric over medium-low heat. If using spices in ghee or oil, sauté until fragrant, about 5 minutes.

2. While spices simmer, chop the onion into small dice. Remove the cloves and cardamom pods from the skillet and add the onion. Cook over medium heat until translucent, about 5 minutes.

3. Mince the garlic and add it to the skillet. Sauté 2-3 minutes, then add the tomato paste, berbere, paprika, and ½ cup water. Sauté 1 minute.

4. Grate or mince the tomatoes and add to the skillet. Cook, uncovered uncovered, about 7 minutes.

5. Taste for salt and pepper. Tear apart bread into a large bowl. Pour sauce over top, layering between bread pieces. Dollop with yogurt.

6. Serve with finely chopped jalapeño pepper.

   
   

Steamed Greens (Hamli)

2 tablespoons Niter Kibbeh OR 2 tablespoons ghee or olive oil plus 1 whole clove, 2 cardamom pods, and 1/8 teaspoon turmeric powder

1 red onion

2 cloves garlic

2 teaspoons fresh grated ginger

1 teaspoon salt

1 teaspoon cumin

1 teaspoon coriander

1 large bunch mustard greens, collard greens, or kale, or a 10-12 ounce bag prepared greens and/or kale

10-12 ounces of fresh baby spinach, cleaned

2 jalapeño peppers

1 lemon

1. In a large skillet, heat the Niter Kibbeh or ghee or oil with the spices over medium-low heat. If using spices in ghee or oil, sauté until fragrant, about 5 minutes.

2. While spices simmer, half the onion and cut into slices. Remove the cloves and cardamom pods from the skillet and add the onion. Cook 5 minutes, until translucent.

3. Mince the garlic. Add the garlic, ginger, salt, cumin, and coriander to the skillet. Sauté 2 minutes.

4. If using whole greens, wash thoroughly, remove the stems, cut into thin strips. Add greens to skillet with a few splashes of water. Stir for 2 minutes, then cover and cook 5 minutes, stirring occasionally, until greens have wilted down.

5. Add the spinach, mix well, then cover and cook 3-4 minutes, stirring occasionally, until the spinach has wilted down.

6. Cut stems off jalapeño peppers and slice lengthwise. Put peppers upside down on top of greens, cover, and cook 3 more minutes.

7. Cut lemon in half and squeeze over top before serving.

#fata #eritrea #femalewarrior

FUN FACTS:

• In 1998, a one-million-year-old human skull was found in Eritrea.

• After Italy invaded Eritrea in 1890, Mussolini built over 400 Italian-style buildings in Eritrea's capital, Asmara, attempting transform it into a more Italian-style city.

• During Eritrea’s War of Independence over 25% of Eritrea’s army was composed of female soldiers.