Spice it up

SABA ALEMAYOH landed in Melbourne as a refugee, aged nine. Her new book shares recipes from her mother's Ethiopian homeland of Tigray

- Saba Alemayoh

Tigrayans traditionally do not eat pig products for religious reasons, both Orthodox Christians and Muslims.

To my mother's dismay, my sister and I developed a taste for salami, ham and bacon. She was liberal enough to buy it for us, but wouldn't cook with it. This transgression did not warrant us being shipped off to Tigray.

KEYSIR SALATA (BEETROOT & BACON SALAD)

SALAD

• 2 potatoes (any kind) 
• 2 beetroot
• 1 green chilli, core removed, sliced
• 1/2 red onion, diced
• 1/2 cup (75g) bacon rashers, fried and diced (optional) 

DRESSING

• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp freshly squeezed lemon juice
• 1 tsp English mustard (optional)

Put the potatoes and beetroot in a large saucepan full of water, then bring to the boil. The beetroot should take about 30 minutes and the potatoes about 10; check by pricking with a fork. Avoid overcooking, as it will be too mushy. Remove the beetroot and potatoes from the stove, then allow to cool. Peel, then dice to the desired size.

Mix the dressing ingredients in a bowl.

In a salad bowl, mix the beetroot, potato, chilli, onion and bacon. Mix in the dressing evenly. This salad is typically served as an accompaniment to legume stews such as Birsen.

GF

Serves 2.

BAMYA (OKRA)