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Zilbo

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


Description:

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.


Best Used By Blood Types:
  • Type A (4 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type AB (3 beneficials)
  • Type AB Non Secretor (5 beneficials)
  • Type B (4 beneficials)
  • Type B Non Secretor (6 beneficials)
  • Type O (5 beneficials)
  • Type O Non Secretor (5 beneficials)

Category:
  • Entree


Ingredients:
  • 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'





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/S...1 ,2 B B N N N B B B
Garlic1 ,2 B N B B N B N B
Kale1 ,2 ,3 B B B B B B B B
Ghee (Clarif...2 N N N B N B N N
Sea Salt2 N N N N N N N N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Curry N N B B B B B B

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Beef2 A A A A N N B B
Lamb2 A N N B B B B N

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Leek1 ,2 B B N N N N A A
Pepper (Gree...2 ,3 A N A A B N N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may be high in pesticides.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

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    Revision History:
    • Revised Dec 08, 2007 at 11:06 AM By: Rodney

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