📝 About This Recipe
Hailing from the lush, green landscapes of Southern Ethiopia, Godere is a soul-warming comfort dish that celebrates the humble taro root. This recipe transforms the starchy, nutty tuber into a melt-in-your-mouth delicacy by slow-simmering it in a rich, aromatic sauce of caramelized onions, spicy Berbere, and fragrant Niter Kibbeh. It is a beautiful representation of regional Ethiopian home cooking, offering a unique texture and earthy sweetness that perfectly balances the bold heat of the highlands.
🥗 Ingredients
Main Ingredients
- 2 pounds Taro Root (Godere) (peeled and cut into 1-inch cubes)
- 3 large Red Onions (very finely minced)
- 4 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee and a pinch of cardamom/cloves)
- 2 tablespoons Vegetable Oil
Aromatics and Spices
- 3-4 tablespoons Berbere Spice Blend (adjust based on desired heat level)
- 5 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Ginger (grated)
- 1/2 teaspoon Korerima (Black Cardamom) (ground)
- 1 teaspoon Salt (to taste)
Liquids and Finishing
- 3 cups Water or Vegetable Broth (added in increments)
- 2 pieces Fresh Jalapeño or Green Chili (deseeded and sliced lengthwise)
👨🍳 Instructions
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1
Begin by preparing the taro root. Wear gloves if you have sensitive skin, as raw taro can cause itchiness. Peel the thick skin, rinse thoroughly, and cut into uniform 1-inch cubes. Keep them submerged in a bowl of water to prevent browning until ready to use.
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2
In a heavy-bottomed pot or a traditional Dutch oven, add the minced onions. Cook them over medium heat without oil or butter for about 8-10 minutes, stirring constantly to prevent burning, until they are soft and their moisture has evaporated.
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3
Once the onions are translucent and slightly browned, add the vegetable oil and 2 tablespoons of the Niter Kibbeh. Sauté for another 5 minutes until the onions turn a deep golden brown.
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4
Stir in the Berbere spice blend. Add 2 tablespoons of water immediately to prevent the spices from scorching. Cook the Berbere with the onions for 5-7 minutes on low heat, adding a splash of water whenever the mixture looks too dry.
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5
Add the minced garlic and grated ginger. Sauté for 2-3 minutes until the raw aroma disappears and the base becomes a thick, fragrant paste (Wot base).
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6
Drain the taro cubes and add them to the pot. Stir well to ensure every piece of taro is thoroughly coated in the spicy onion base.
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7
Pour in 2 cups of water or broth, enough to just cover the taro. Add the salt and the ground Korerima.
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8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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9
Simmer for 25-30 minutes. Check occasionally; if the sauce thickens too much before the taro is tender, add the remaining cup of water.
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10
Test the taro with a fork. It should be tender and creamy, similar to a boiled potato but with a slightly denser, silkier texture. Be careful not to overcook it into a mush.
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11
In the final 5 minutes of cooking, stir in the remaining 2 tablespoons of Niter Kibbeh and the sliced green chilies for a fresh aromatic finish.
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12
Adjust seasoning with more salt or Berbere if necessary. Turn off the heat and let the dish rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always peel taro root deeply enough to remove the pinkish or brown fibers just under the skin for the best texture. If you cannot find Niter Kibbeh, make a quick version by melting butter with a pinch of fenugreek, cumin, and turmeric. Do not skip the 'dry frying' of the onions at the beginning; this is the secret to a deep, authentic Ethiopian flavor profile. Taro varies in starchiness; if your sauce is too thin, mash 2-3 cubes of taro against the side of the pot and stir them back in to thicken the gravy. If the Berbere is too spicy for your palate, you can mellow the dish by adding a tablespoon of tomato paste during step 5.
🍽️ Serving Suggestions
Serve hot atop fresh, tangy Injera (Ethiopian sourdough flatbread) to soak up the spicy juices. Pair with a side of Ayibe (Ethiopian cottage cheese) or Greek yogurt to cool down the Berbere heat. Accompany with a simple Ethiopian tomato salad (Timatim Selata) for a refreshing crunch. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. For a full regional spread, serve alongside Gomen (collard greens) and Misir Wot (red lentils).