 Ethiopian Beef And Peppers |
Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
Brown beef in ... |
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| Ethiopian Flat Bread (Injera) |
Let set in large bowl, covered, an hour or longer, until batter rises and
becomes stretchy. ... |
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| Ethiopian Ginger Vegetables |
Place potatoes, green beans, and carrots into boiling
salted water, cover, and cook 5 ... |
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| Ethiopian Spicy Braised Chicken |
1. Make the red pepper sauce first, combine tomato
sauce, paprika, 1/4 cup dry red wine,... |
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| Injera (Ethiopian Flat Bread) |
Combine the flours and yeast in a ceramic or glass bowl.
Add the warm water and mix into ... |
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| Injera (Flat Bread) |
Combine flours and baking powder in a bowl. Add club soda plus
about 4 cups water. M... |
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| Injera Bread (Ethiopian) |
*note - Jeff says that Gold Medal works the best!!
Put the warm water into a blender ... |
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| Injera-Ethiopian Bread |
Mix flours, baking powder and salt in a bowl. Stir in egg and club soda
until batter is ... |
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| Kae Atar Wot |
Kae Atar Wot is a green pea stew.
In pan, cook peas in 3 1/2 cups of the water ... |
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| Kae Misr Wot |
Kae Misr Wot is a red lentil stew.
In pan, cook the lentils in 3 1/2c of the water over<... |
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Berbere (Ethiopian Hot Pepper Seasoning)
| Ingredients: |
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Berbere (Ethiopian Hot Pepper Seasoning)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethiopia Condiment
Ceideburg 2
Amount Measure Ingredient -- Preparation Method
--- -- --
1 teaspoon Ground ginger
1/4 teaspoon Cinnamon
1/2 teaspoon Ground cardamom
1/4 teaspoon Allspice
1/2 teaspoon Ground coriander
2 tablespoons Salt
1/2 teaspoon Ground fenugreek seeds
1 1/4 cups Cayenne pepper
1/2 teaspoon Grated nutmeg
1/2 cup Paprika
1/4 teaspoon Ground cloves
1 teaspoon Fresh ground black pepper
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Berbere (Ethiopian Hot Pepper Seasoning)
Directions:
Here's the pepper seasoning used in Doro Wat. I made the full amount and it
makes a lot. I used whole spices, ground, then toasted. This has a lot of
potential as a basic seasoning. I can easily see it being used in a curry
or other kinds of stews.
In a heavy saucepan, toast the following ground spices together over a low
heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg,
cloves, cinnamon and allspice. Shake or stir to prevent burning. Add the
salt, cayenne pepper, paprika and fresh ground black pepper and continue
toasting and stirring for 10 to 15 more minutes.
Cool and store in tightly covered glass jar. This will keep in the
refrigerator for 5 or 6 months.
Makes 1 1/2 cups.
Posted by Stephen Ceideberg; June 11 1991.
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