 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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| Lamb And Cardamon (Ethiopian) |
*note - recipes for the spiced butter and Berbere sauce are included in
this group of ... |
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| Misr Allecha |
Misr Allecha is a spiced red lentil puree.
Soak lentils for one hour. Cook for ... |
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| Niter Kebbeh (Ethiopia) |
Niter Kebbeh is a spiced up ghee. Here is a recipe for it from "The Africa
News Cookbook", ... |
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| Niter Kebbeh (Spiced Clarified Butter) |
In a small saucepan, gradually melt the butter and bring it to
bubbling. When the top is ... |
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| Siga Wot |
Siga wot is a spiced beef stew.
In dry pan over moderate heat, stir fry the ... |
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| Spiced Butter |
Measure out the spices on a plate.
Melt the butter in a heavy saucepan over ... |
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| Spiced Cheese (Ethiopian) |
Mix all ingredients, being careful not to break up the curds.
*note - recipe for ... |
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| Yetakelt W'et (Spicy Mixed Vegetable Stew) |
Saute the onions, garlic, berbere, and paprika in the niter kebbeh
for 2 minutes. Add ... |
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Dorowat - Ethiopian Spicy Braised Chicken
| Ingredients: |
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Dorowat - Ethiopian Spicy Braised Chicken
Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Chicken Dinner
Amount Measure Ingredient -- Preparation Method
--- -- --
8 ounces Tomato Sauce
1/4 cup Paprika
1/4 cup Dry Red Wine
1 tablespoon Ginger Root -- grated
1 teaspoon Red Pepper
1/8 teaspoon Cardamom -- ground
1/8 teaspoon Nutmeg -- ground
1/8 teaspoon Clove -- ground
1/8 teaspoon Cinnamon -- ground
1/8 teaspoon Allspice -- ground
2 each Medium Onions -- chopped
2 each Garlic Cloves -- minced
2 tablespoons Cooking Oil
1/2 teaspoon Ground Turmeric
3 pounds Broiler Chicken -- cut up
1/4 cup Dry Red Wine
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Dorowat - Ethiopian Spicy Braised Chicken
Directions:
1. Make the red pepper sauce first, combine tomatoe sauce,paprika,1/4 cup
red Wine , grated giner root , red pepper , cardomom , nutmeg, cloves,
cinnamon , and allspice. Set redpepper sauce aside
2. In a large skillet cook onion and garlic in hot oil till onion is tender
but not brown . stir in red pepper sauce,tumeric, and 1 teaspoon of salt.
add chicken pieces to skillet. spoon onoin mixture over chicken pieces,
bring mixture to boiling; reduce heat . cover ; simmer about 30 minutes.
stir in 1/4 cup dry red wine.
cook uncovered , about 15 min.; turn chicken pieces often . skim off fat .
Serve with ethiopian flat bread.
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Kae Atar Wot
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