Hessian dish with an Eritrean flavour
Frankfurt’s best green sauce was created by a man from Eritrea.
Senay Abraham has beat German chefs to make the best traditional green sauce in Germany. The chef from Eritrea recently won a prize for his creation at the Green Sauce Festival in Frankfurt am Main. Abraham has not revealed his exact recipe, but a traditional green sauce from the Hesse region must contain the following seven herbs: burnet, cress, chervil, chives, parsley, borage and sorrel. In Germany it is served with potatoes and boiled eggs. Abraham came to Germany as an asylum seeker at the end of 2005 and has been working at Frankfurt’s Liebfrauenberger restaurant since 2012. He began there as a kitchen help; today he is a chef.
www.gruene-sosse-festival.de
