East Africa · Side
Hamli (Braised Collard Greens with Garlic and Green Peppers)
Tender collard greens braised with sweet red onions, pungent garlic, fresh ginger, and vibrant green chilies into a silky, savory side dish.
The story
Grown abundantly in the temperate climate of the Eritrean highlands, brassica greens known as hamli are an essential component of both everyday dining and religious fasting traditions (Tsom). During Orthodox Christian fasting periods, this completely vegan preparation provides vitality and texture alongside lentil and split-pea stews on the communal platter. The technical secret to traditional hamli lies in braising the sliced greens in their own rendered moisture before introducing aromatics, which tenderizes tough fibrous stems without washing away earthy mineral flavors.
Cook this next
Alicha Birsen (Mild Turmeric-Infused Yellow Split Pea Stew)
Tender yellow split peas simmered gently in a fragrant base of sweet onions, garlic, ginger, and earthy turmeric.
Hilbet (Whipped Fenugreek and Legume Paste)
Silky, vigorously whipped fenugreek and toasted legume emulsion crowned with fiery serrano-infused spiced oil.
Sambusa (Crispy Fried Pastry Stuffed with Spiced Lentils)
Golden, blistered triangular pastries filled with savory, berbere-spiced brown lentils, garlic, and fresh fiery green chilies.
Asida (Dense Fermented Sorghum Mash with Broth or Sour Milk)
A smooth, hearty mound of fermented sorghum porridge crowned with spiced clarified butter, sour yogurt, and chili powder.