By Weewah on August 11, 2010
"An Ethiopian recipe I grew up eating in Saudi Arabia. There are many Ethiopians there and this is very popular. This is a lively spicy stewed beef (or lamb) dish that is addictive. Ethiopians do NOT make this dish with pork, but I use bacon grease for the oil because I like it. You can use a store-bought spice mixture called berbere -available on-line or in larger towns and cities- which is essential to this recipe, or make your own mixture at home. The flavor of the berbere is ultimately decided by the preference of the cook. It is very spicy at our house; I have only ever had the berbere made in Ethiopia! Our supply has dried up and I shall have to begin making my own. I'm posting this for people like me who miss their old comfort food and have no idea how to make this in their new home."
Serving Size: 1 (389 g)
Servings Per Recipe: 6
"This is a dish that looks familiar - it's a stew - but which has a unique spice blend that differentiates it. I have to admit I cheated a bit with the spice mix - the ingredients are very similar to the garam masala I have, so I used that as a base, added some fenugreek, a lot of paprika and a whole lot of cayenne. I think it tasted great. I served this over rice and it made a very nice dinner tonight."