• 2 cups maize meal (cornmeal)
• 4 cups water
• Salt and Pepper to taste

Bring water to a boil in large saucepan. Stir boiling water as you sprinkle in maizemeal. Cook for 20 minutes or until it is very thick and smooth, stirring constantly to prevent burning. Cover saucepan and continue cooking 10 more minutes over very low heat. Serves 6.

• 1 large onion, sliced thin
• 3 Tbl shortening
• 3 plum tomatoes, chopped
• 3 bullion cubes
• 2 Tbl cumin
• 2 Tbl coriander
• 1 Tbl turmeric 2 bunch sukuma (kale or collard greens), chopped
• 1 cup water
• leftover meats (optional)
  

Procedure

1. Heat oil in a frying pan and add the onions. Sauté about 2 to 4 minutes.
2. Add tomatoes, greens(sukuma) and any leftover meats. Cook together until tomatoes are soft.
3. Add water and seasonings.
4. Let the mixture simmer until the sukuma is tender(about 20 minutes on low heat 20. Add salt to taste. Serves 4.

What curry is to India, Berbere is to Ethiopia. In Ethiopia, berbere recipes vary by region and household; some of these recipes are so closely guarded that family members are forbidden to talk about the ingredients. Making berbere can be a community event where peppers are dried out on lawns and shared with neighbors – a process that can take up to three days. Berbere is often combined with onions, a delicious base that is at the core of Ethiopian cooking. If the task of finding, buying, and grinding these spices together seems to daunting, berbere is available at many Ethiopian stores in our area. But for the rest of you here is the recipe.