Ethiopian Sunflower Seeds Dipping Sauce

My Ethiopian Cooking: Sunflower Seeds Dipping Sauce (Yesuff Fitfit)

Sunflower Seeds Dipping Sauce (Yesuff Fitfit) is one of the side-dishes of Ethiopia, usually prepared during Lent. It is used with Injera (Ethiopian flat bread). There are many ways of preparing a dish from the sunflower seeds and this is one of my recipes.

Ingredients:

2 cup sunflower seeds (Suff)
3 cups water or more
2 tomatoes (finely chopped)
1 hot green pepper (finely chopped)
2 scallions/green onions (finely chopped)
1 tablespoon extra-virgin olive oil
¼ teaspoon garlic powder
1 tablespoon fresh lemon juice
¼ teaspoon ginger root powder or 1 teaspoon ginger juice
½ teaspoon fresh basil (minced)
Salt and black pepper to taste

Preparation:

1st Step: Rinse the sunflower seeds with cold water;

2nd Step: In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft;

3rd Step: Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed;

4th Step: Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool;

5th Step: Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well;

6th Step: Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.

7th Step: Break Injera (Ethiopian bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.

Serve it cold. Keep the sunflower sauce in fridge.

Serving 6 persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/295916. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Spicy Chicken Stew (Doro Wot)

My Ethiopian Cooking: Spicy Chicken Stew (Doro Wot)

Spicy Chicken Stew (Doro Wot) is one of the main elements of Ethiopian Cooking.

Ingredients:

4 chicken drumsticks, 4 chicken breasts , 4 chicken thighs
6 cup red onion or shallots (thinly chopped)
1½ cups red chili powder (berbere) *
1½ cup purified butter (Nitir Kebe)**
6 cloves garlic peeled and minced
1 teaspoon garlic powder
¼ teaspoon black cumin *
¼ bishop weed powder *
½ cup red wine (if preferred)
1 teaspoon cardamom powder (Korerima)*
¼ black pepper powder
6 cup boiled water
2 limes or lemon
Salt to taste
8 eggs

Preparation:

1st Step: Remove skin, fat and trim the end bones from the chicken pieces; wash the pieces three times in cold water with piece of lemon/lime; soak in fresh cold water with fresh sliced pieces of limes/lemons and a pinch of salt (10 minutes);

2nd Step: In medium pot cook the onion using two cups of water by adding one tablespoon each time until the onion is golden brown and soft (20-25 minutes);

3rd Step: Add one cup of water to the cooked onion, bebere (red chili powder), garlic, bishop weed, black cumin, red wine, and stir it well for 5 minutes; add the purified butter and mix it very well (10 minutes);

4th Step: Remove lime/lemon and rinse the chicken pieces again with fresh water and pat dry, make 2 one inch slits very lightly on each piece (to marinate the chicken pieces); add the pieces to the stew (10 minutes);

5th Step: Add three cups of water; cover the lid and stir the stew more often. After 15 minutes add the rest of the spices - false cardamom, black pepper and salt; mix them well. Cook it for another 30 minutes. Remove from heat.

6th Step: Meanwhile, boil the eggs for 15 minutes; Remove the shell;

7th Step: Add the hard-boiled eggs to the chicken stew. Remove the stew from heat.

Serve it hot with Injera (Ethiopian Flat Bread) or, any kind of bread.
Serving 8 persons.

* You will find these spices in Ethiopian or Indian shops.
** Please click here to see how to prepare Purified Butter (Nitir Kebe)
For nutritional facts of this recipe please visit http://www.recipezaar.com/319770. For vitamin content please click on "Print Recipe" on aforementioned site.

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Flax Seeds Dipping Sauce

This dipping sauce is one of Ethiopian flax seeds recipes. It is served with injera or bread as a snack or breakfast.

Ingredients:

1 cup flax seeds
1 teaspoon chili powder (berbere or ½ teaspoon mitmita)
½ teaspoon cinnamon
2 tablespoon extra-virgin olive oil
1 cup cold water or more
a pinch of garlic powder
salt and black pepper to taste

Preparation:

1st Step: Grind the flax seeds into fine powder; sift if needed;

2nd Step: Combine the flax powder with cinnamon, garlic, salt, black pepper, cold water, red chili pepper or honey and oil; whisk it well; if needed add more water; whisk it again until smooth and thick;

3rd Step: Cover tightly and keep it in the fridge. Serve it cold with bread of your choice.

If preferred, you may add 1 tablespoon of honey and ½ teaspoon cinnamon instead of the chili powder.

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/353572. For vitamin content please click on "Print Recipe" on aforementioned site.

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Beets and Potatoes Salad

This root vegetable salad is tasty and simple to prepare.

Ingredients:

8 beets
4 red potatoes
2 tablespoon extra-virgin olive oil or vegetable oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon vinegar
½ teaspoon honey
¼ teaspoon Dijon mustard
Salt and black pepper to taste

Preparation:

1st Step: Wash the potatoes and cover with cold water; boil the potatoes for 15 minutes or until tender; drain, peel and cut as desired;

2nd Step: Wash the beets and cover with cold water; boil the beets for 10 minute with one tablespoon of vinegar or lemon; drain the beets, peel and cut as desired;

3rd Step: Mix the vegetables; keep it in the fridge;

4th Step: Prepare the salad dressing - mix the oil with orange and lemon juice, honey, mustard, salt and black pepper; Whisk it well until the mixture is smooth;

5th Step: Combine the vegetables; add the salad dressing and mix well. Keep in the fridge.

Serve it cold.

6 servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/356807. For vitamin content please click on "Print Recipe" on aforementioned site.

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Ethiopian Peas Powder Mild Stew (Yeater Shiro Alicha)

My Ethiopian Cooking: Peas Powder Mild Stew (Yeater Shiro Alicha)

Ingredients:

1 cup peas powder *
5 cups water or more
1 medium onion (finely chopped)
4 or more tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon fresh garlic (minced) or garlic powder
1teaspoon dry ginger powder or 1 tablespoon fresh ginger juice
½ teaspoon cardamom powder (korerima)*
½ teaspoon turmeric or curry
2 hot green peppers (seeded, sliced)

Preparation:

1st Step: Sauté the onion and fresh garlic with oil, adding gradually half cup of water (5 to 10 minutes);

2nd Step: Add one cup of water, ginger, turmeric or curry, boil for five minutes;

3rd Step: To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well;

4th Step: Stir continuously to avoid lumps, add the rest of the water; cook in a lower heat for at least 20 minutes;

5th Step: Add false cardamom, black pepper and salt; cook for 10 minutes or until simmers.

Serve it cold or warm with Injera, pita bread. Keep it in the fridge.

If needed, add 2 tablespoons purified butter (Nitir Kebe) instead of the oil.

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

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Fish Fillets with Vegetable Stew

Ingredients:

2 lb fish fillets (sea bass, trout, flounder, etc.) cut in eight pieces
6 tomatoes (seeded and chopped)
1 tablespoon sun-dried tomato paste
1 medium carrot (peeled and chopped)
1 stalk celery (chopped)
1 leek (trimmed and chopped)
½ teaspoon oregano
4 cloves garlic (diced)
¼ teaspoon garlic powder
3 tablespoon extra-virgin olive oil or vegetable oil
1teaspoon vinaigrette or 2 tablespoon dry white wine
1 tablespoon lemon or lime juice
1 teaspoon hot red chili powder
4 bay leaves
Salt and black pepper to taste

Preparation:

1st Step: Put the tomato, carrot, leek or scallion, celery, fresh garlic, oregano, one tablespoon oil in a medium pot; Add the six cups of water or more; Cover and cook for 15 minutes;

2nd Step: purée or mash the vegetables in a blender;

3rd Step: Rinse the fillets with cold water, lemon or lime; tap dry with paper towels;

4th Step: Heat and grease the frying pan with one tablespoon of oil and stir fry the fillets five minutes each side; Remove from the pan;

5th Step: In a medium pot, mix the sun-dried tomato paste, one tablespoon lemon juice, garlic powder, wine or vinaigrette, one tablespoon of oil, hot red chili powder or paprika; whisk well, combine with the purée vegetables; add two cups of water and bay leaves;

6th Step: Cook the purée vegetables mixture for 10 minutes or more; Add salt and black pepper;

7th Step: Pour half of the purée vegetable sauce on a medium baking saucepan; lay the sauté-fry fillets side by side and cover with the rest of the sauce;

8th Step: Preheat oven to 400 degree and bake the fish covered for 15 minutes;

Serve it warm with rice or your choices of pastas.

6-8 servings

P.S. If you wish to eat it with Injera (Ethiopian flat bread), add more hot red chili powder to make the sauce spicier.

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Roasted Vegetable Salad

Ingredients:

2 medium eggplants (seeded)
4 medium carrots (peeled)
4 medium red potatoes
1 medium squash (scrubbed)
2 sweet red peppers (seeded)
1 medium shallot or red onion (peeled)
1 tablespoon fresh rosemary (chopped)
1 teaspoon fresh parsley (diced)
½ teaspoon roasted garlic powder
5 tablespoon extra-virgin oil or vegetable oil
1 tablespoon lemon juice
1 teaspoon vinaigrette or dry sherry
Salt and black pepper to taste

Preparation:

1st Step: Wash the eggplants, carrots, potatoes, squash, peppers, shallot and tap dry; Chop as desired;

2nd Step: Mix four tablespoon of oil with rosemary, pinch of salt and marinate the vegetables as follows: (a) potatoes, carrots and shallot together (b) squash, eggplants and peppers together;

3rd Step: on a non-stick baking pan, roast the potatoes, carrots and shallot for 15 minutes;

4th Step: To the roasting vegetables, add the marinated squash, eggplants and peppers; mix well and roast for 15 minutes; Remove from heat and keep it at room temperature;

5th Step: Prepare the salad dressing: Mix one tablespoon oil, lemon juice, roasted garlic, parsley, vinaigrette or dry sherry, black pepper and salt; Whisk it well until the mixture is smooth and thick;

6th Step: At the time of serving, add the salad dressing to the vegetables; serve it at room temperature or if cold salad is desired, mix the vegetables with the dressing and keep it in the fridge.

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