Ethiopian Spicy Beef Stew

My Ethiopian Cooking: Spicy Beef Stew (Yesiga Wot)

Ingredients:

2 lbs Beef ( top or bottom round)
2 cup red onion or shallots (thinly chopped)
½ cup berbere (hot red chili powder)
½ cup purified butter (Nitir Kebe) **
2 cloves garlic peeled and minced
¼ teaspoon black cumin *
1 teaspoon garlic powder
¼ cup red wine (if preferred)
½ teaspoon false cardamom powder *
5 cup boiled water
Black pepper and salt to taste

Preparation:

1st Step: In medium pot cook the onion until golden brown using the one cup of warm water by adding two tablespoon each time until the onion is golden brown and soft. (takes10 minutes);

2nd Step: Add one cup of warm water to the cooked onion, berbere(red chili powder), garlic, black cumin, red wine, and stir it well; add the purified butter and mix it very well (10 minutes);

3rd Step: Meanwhile, cut the meat in small desired shapes, rinse with fresh water and strain;

4th Step: Add the meat to the sauce (kulate). Cook it for 10 minutes;

5th Step: Add three cups of water stir the sauce more often. Cook it until the meat is soft, tender and the stew is thicker (20 minutes);

6th Step: Add the rest of the spices - false cardamom, black pepper and salt to taste, mix them well (5 minutes). Remove from heat.

P.S. Sometimes, it is preferable to fry lightly the meat without butter or oil before adding to the sauce (kulate).

* You will find these spices in Ethiopian or Indian shops
** Please click here to see how to prepare Purified Butter (Nitir Kebe)

Read More

Tuna Sauce

Tuna sauce is my family's favorite dish. It goes well with pasta, rice and as a dipping sauce.

Ingredients

1/2 lb fresh tuna or 16 oz canned tuna in fresh water
1 onion (chopped)
2 tomatoes (chopped)
2 stalks celery (Chopped)
1/2 cup tomato sauce
1 sweet red pepper (chopped)
1 teaspoon tomato paste or sun-dried tomatoes
2 tablespoons extra-virgin oil or vegetable oil
1 teaspoon fresh garlic or garlic powder
1 teaspoon basil (fresh basil is preferable)
¼ teaspoon chili pepper powder or crushed hot peppers
4 bay leaves
1 ¼ cup water
¼ teaspoon parsley
Black pepper and Salt to taste

Preparation:
1st Step: Sauté the onion with oil and 1/4 cup water, add the celery (3 minutes);

2nd Step: Add chopped tomatoes, tomato sauce, tomato paste or sun-dried tomato, sweet red pepper, chili peppers powder/crushed hot pepper, garlic, basil, bay leaves and one cup water. Cook it for 10 minutes;

3rd Step: Open the canned tuna and place it on tight strainer and rinse once with fresh water;

4th Step: Put in the tuna in the sauce. Cook it for 10 minutes; Sprinkle the parsley;, black pepper and salt to taste; Remove from heat. Serve it cold or warm.

Serving six people.

P.S. The Tuna Sauce goes well with pasta, rice and as a dipping sauce.

For nutritional facts of this recipe please visit http://www.recipezaar.com/325433. For vitamin content please click on "Print Recipe" on aforementioned site.

Read More

Collard Green Dish (Gomen)

Ingredients:

1 lb collard green
½ cup red onion or white onion
1 teaspoon fresh garlic diced or ½ teaspoon garlic powder
3 tablespoon extra-virgin olive oil or 2 vegetable oil
2 long hot green peppers - seeded and sliced
Water as required
Salt and pepper to taste

Preparation

1st Step: Separate the leaves, cut and discard the end stems, wash in cold water. Chop the leaves in medium sizes. Keep it in cold water;

2nd Step: Boil water in a large pot and add the collard green. Cook it for 10 minutes

3rd Step: Meanwhile, chop the onion, cook it until tender with 4 tablespoon of water. Add the oil, garlic, ½ cup water, black pepper and salt. (Takes 10 minutes);

4th Step: Strain the collard green and mix it with the sauté onion, Cook it for 10 minutes. Add the hot peppers and remove from heat.

Serving 4 persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/291432. For vitamin content please click on "Print Recipe" on aforementioned site.

Read More

Ethiopian Hot Red Chili Pepper Powder (Berbere)

Ethiopian Hot Red Chili Pepper Powder (Berbere) usually is prepared well in advance and can be preserved for long time. Its preparation is extensive and demands labor.

Ingredients:

20 lbs Hot long red chili peppers
7 lbs Fresh cloves garlic
4 lbs Ginger roots
1½ cup Sacred basil (besobla)
½ cup Cardamom (korerima)
½ cup Cloves
½ cup Cinnamon
1 cup Bishop weed (netch azmud)
1½ lbs Shallot or red onion
1½ cup Salt
Water as required

Preparation:

1st Step: Rinse the peppers 3 to 4 times; dry under the sun until crunchy; pound the peppers;

2nd Step: Peel and chop the onion and ginger, peel the garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.

3rd Step: Add to the spiced pepper two cups of water. Keep it tight in a container for a day.

4th Step: The next day, Put mixture under the sun to completely dry.

5th Step: Lightly warm and grind cinnamon, cloves, cardamom and salt.;

6th Step: Mix all ingredients together and take it to the mill house. Keep the chili powder in a tight container preferably in fridge.

Note: If preferred Abish (fenugreek)* is also added.

* You will find these spices in Ethiopian or Indian shop

Read More

Ethiopian Purified/Clarified Butter

Butter is one of the most important components of Ethiopian cooking. It can be prepared well in advance and be kept in refrigerator or freezer. Although there are many spices that could be added, here is what I follow:

Ingredients:

10 lbs butter
2 tablespoon Coseret (Lippia adoensis) **
1 teaspoon diced fresh ginger
8 clove garlic diced
1/2 teaspoon white cumin *
1 teaspoon scared basil (besobila) *
1 1/2 teaspoon coriander *
1/2 teaspoon false cardamom *
1/2 teaspoon oregano
¼ teaspoon turmeric *

Preparation:

1st Step: The previous day, melt the butter, add six glasses of water and the koseret (if you don't have koseret you can do it without it). Mix it well and keep overnight in the fridge. This is called filtering "Mangor".

2nd Step: The next day, you make a hole in the middle of the butter; pour the water which comes as milk residue. This helps the butter to purify fast and also avoids the foam.

3rd Step: Melt the butter in a low heat, stir continuously; add all spices except the false cardamom which will be added 10 minutes before it is done. When it simmers, the residue of spices will be at the bottom and the purified butter at the top.

Strain the purified butter into containers; keep it outside, when it reaches room temperature put in the fridge.

Note:

If you are in hurry you may avoid the first step which is filltering but you have to remove the foam using spoon.

* You will find these spices in Ethiopian or Indian shops.

** Lippia adoensis (koseret) is similar to oregano.

Read More

Ethiopian Lentil Salad (Azifa)

My Ethiopian Cooking: Lentil Salad (Azifa)

Ingredients:

2 cups lentils
1 tomato (minced)
2 scallions or green onions (minced)
1 hot green pepper (seeded and minced)
2 tablespoon fresh lemon or lime juice
2 tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon fresh parsley
½ teaspoon basil (fresh)
Salt and Black pepper to taste

Preparation:

1st Step: Rinse the lentils in cold water; cover the lentils with six cups water. Cook for 20 minutes or until soft; drain the water and leave the lentils to cool;

2nd Step: Prepare salad dressing: Combine the oil, lemons or limes juice, garlic, mustard, parsley, basil, black pepper and salt. Whisk it well;

3rd Step: Mix the dressing with the tomato, scallion, and hot green pepper;

4th Step: Using spoon or fork, mash the lentil and mix it with the the vegetable dressing. Keep it in the fridge. Serve it chilled.

Serving 5 persons.

For nutritional facts of this recipe please visit http://www.recipezaar.com/292173.



For vitamin content please click on "Print Recipe" on aforementioned site.

Read More

Flax Seeds (Telba) and Fruit Juice (Smoothie)

This flax seeds smoothie is nutritious and tasty.

Ingredients:

1 cup flax seeds
1 pear
1 mango
2 cups of water
2 teaspoons honey (optional)
6 ice cubes

Preparation:

1st Step: Grind the flax seeds;

2nd Step: Peel and chop the pear and mango;

3rd Step: Mix all ingredients and blend in the food processor. Serve it immediately.

Serving 4 persons.

P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.

For nutritional facts of this recipe please visit http://www.recipezaar.com/290757. For vitamin content please click on "Print Recipe" on aforementioned site.

Read More