Reprinted from The Blood Type Diet Website (

Contributed by: Azeb from EthiopiaAdded: Dec 06, 2007 at 03:48 AM


Kale is very much favored dish among most Ethiopians (originating from Guraghe ethnics in Ethiopia)It is mainly eaten with a specially prepared chapati type bread called Kocho(made from Enset, or known as false banana plant root powder)It can also be eaten with Injera, Ethiopian chapatai or pancake as most refer to it(made from Teff, the staple food in Ethiopia). It is made with clarified butter, any chunks of meat from mutton, Veal or beef available. At times it is preferred /prepared with pieces of tongues of the sheep, veal or beef. So, the main ingredients are:Onions(Red)some may prefer to add a little bit of leeks as well. tin sliced 4-5 cloves of Garlic, Big pieces of kale leaves and pieces of the tender stalks,Chunks of meat boneless(size as desired)and/or bones with meat,Clarified spiced butter, salt and one or two green fresh pepper at the end. It is very verrry..... delicious and nutritious dish.

  • Onions(Red) 3-4 big pieces cut into small pieces
  • Leeks (if preferred, two pieces cut into small pieces to be used as condiments)
  • 5-6 big measuring cups of kale (in pieces and washed very well)kale should be crisp and fresh green
  • 1-2 cups of pieces of boneless meat (the size one desires)
  • 1-3 cups of the same measuring cups of meat with bones (cut in the size one desired) mostly in Ethiopia the pieces of mutton and beef meats have standard size (when being slaughtered) However, at times people could make it as small as they would like it for the occasion.
  • 1-2 Tablespoons ghee
  • 1/2 teaspoon garlic cut in small pieces or tin sliced.(at times some would like the garlic mixed with ginger, cut and smashed into paste.But it is best with only pieces of garlic.
  • sea salt to taste
How to make it:
  1. First put 1-3 cups of chunks of meat,along with 1-2 cups of bones with meat in a big wide casserole,
  2. Add plenty of water, close tight and cook until the meat is tender and soft.
  3. Add a pinch of salt as needed.
  4. Put a cup or two red onions stir mix and cook for sometimes,
  5. Add half a teaspoon of garlic.
  6. Put the 5-6 cups of kale (pieces) and cook until soft.
  7. cook until the meat and kale are soft enough,
  8. Add the 1-2 Tablespoon scoops of clarified butter (spiced and ready made)
  9. Add 1 or 2 fresh green pepper cut into half (with seeds removed)
  10. Bring to a simmer and the dish is not supposed to be cooked until dry but has to have with a bit of curry (water)
  11. It is mainly eaten as side dish with Kocho or Injera.
  12. As main dish, it can serve 3-4 people as side dish, 5-6 people or more.
  13. The dish has to be cooked until the Kale becomes soft. The dish is traditionally cooked in a clay pot, which cooks better and is tasty.
  14. I believe Kale is a good source of calcium and iron and beneficial to all bloods groups. (although,I am not too sure about the other ingredients used in this dish, if appropriate for 'A,O,AB') But i am sure the dish is good for 'B' type. I am 'B'