For a complete Ethiopian feast, make this dish with (other recipes from my book):
- Lentils of Doom
- Cabbage of Ostracism
- Tofu Dorowat (if you like tofu, or are accommodating a vegetarian... chicken otherwise)
Making these four dishes together, you can:
- Pick up one large white onion and chop it finely. Split it four ways between the dishes.
- Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew
Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage.
Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionery on 7th between 11AM and 5PM. YUM!
Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".
The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature
This is a spicy chicken stew with a red onion and butter sauce that’s garnished with hard cooked eggs. Original recipes uses 2 cups butter but this recipe is reduced to 1 cup, and it still results in a very creamy, soft, complex sauce. While berbere, the traditional Ethiopian spice mixture is used in this dish, in this recipe it is simulated with a variety of spices.
Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine.
A traditional Ethiopian/Eritrean dish. Very hot, so be prepared. If you're used to hot curries, you'll love it! Berbere pepper is a spice mix of mostly paprika and chili with some other spices (recipe included). It is also delicious on barbecues and in hot tomato sauces.
This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time
*Additional tip*- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation!