Ethiopian Mild Red Chili Pepper Paste (Awaze)

Awaze is my husband's favorite dipping sauce.

Ingredients:

1 cup mild red chili pepper powder (awaze powder)*
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ cup dry red wine or dry sherry or tej (Ethiopian honey wine) or lemon tonic or perrier
½ cup water
1 tablespoon fresh lemon juice
½ tablespoon fresh ginger juice
¼ teaspoon black pepper powder
Salt to taste

Preparation:

1st Step: In small bowl, mix the chili pepper, garlic powder, black pepper;

2nd Step: Add to the chili pepper mixture, wine or sherry or tej, oil, lemon juice, ginger juice, water, salt to taste; whisk it well;
3rd Step: Keep in the fridge; Serve it cold;

4th Step: Awaze Dip is used with steak, with fish; in meat sandwiches, with Injera as dipping sauce and in tuna salad.

P.S. Awaze powder is prepared from red chili pepper (berbere) without the seeds and with spices such as ginger, garlic, false cardemom.

 If you are using lemon tonic or perrier, don't use lemon juice.

If Awaze (mild chili pepper powder) is unavailable, you may use hot red chili pepper powder.

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

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Shrimp with Vegetable Sauce

Ingredients:

1 lb fresh large shrimps
2 cup basmati rice (cooked)
2 tomatoes (seeded, diced)
¼ teaspoon hot red chili powder
1 tablespoon sun-dried tomato
2 scallion/green onions (chopped)
1 red sweet pepper (seeded, chopped)
1 tablespoon soy sauce
2 tablespoon extra-virgin oil or tablespoon sesame oil
½ tablespoon butter (if desired)
1 tablespoon fresh lemon juice
3 clove garlic (peeled, halved)
1 teaspoon finely chopped fresh parsley,
1 teaspoon finely chopped fresh basil
Salt and black pepper to taste

Preparation:

1st Step: Remove shell, tail and sand vein; rinse the shrimps with fresh lemon juice and cold water;

2nd Step: Fry the shrimp with garlic, butter or one tablespoon oil until firm, pink and curled (5 minutes); remove from the pan;

3rd Step: Sauté the vegetables with 1 tablespoon of oil, ginger, two tablespoon of water, the sun-dried tomatoes, one tablespoon lemon, red chili powder, basil, parsley, salt and pepper; Stir for 5 minutes or until tender;

4th Step: Lower the heat, combine the shrimps, the vegetables sauce and soy sauce; stir well (5 minutes); Remove from heat;

5th Step: Serve the shrimp hot with the cooked rice.

If desired, sprinkle Parmesan cheese when serving.

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Ethiopian Spicy Fried Beef Stew

My Ethiopian Cooking: Spicy Fried Beef Stew (Tibs Wot)

Ingredients:

3 lbs beef (bottom or top round)
1 ½ cup purified butter **
4 cups red onion or shallots
1¼ cup hot red chili powder (berbere)
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1 tablespoon red wine (optional)
½ teaspoon fresh ginger-root juice
¼ teaspoon black cumin *
1 teaspoon cardamom powder (korerima) *
4 cups boiled water
Salt and black pepper to taste

Preparation:

1st Step: Thinly chop the onions;

2nd Step: Cut the meat, chop in desired shapes; rinse with cold water; drain the meat well;

3rd Step: In larger frying pan, stir-fry the meat, without grease, for 15 minutes or until dry and tender;

4th Step: In medium pot, sauté the onion until golden brown using one cup of water by adding two tablespoon each time until the onion is golden brown and soft;

5th Step: Add one cup of water to the cooked onion, hot red chili powder, garlic, ginger, black cumin, red wine, and stir it well; add the purified butter and stir well (10 minutes);

6th Step: Add tw0 cups or more water; Cook for 10 minutes;

7th Step: To the boiling sauce, add the fried meat; in a lower heat, stir and cook for 20 minutes or until it simmers;

8th Step: Add False cardamom, salt and black pepper to taste. Remove from heat.

Serve it warm. Keep in the fridge.

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

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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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