Any good recipes??

Question

Anybody know any good Ethiopian recipes??

Where do I get Fenugreek, and Berbere??

Answer 1

Hi, here is one receipe for you. Try it and tell me how is it. I am sure you will like it.

DORO WAT
Categories: Chicken, Ethiopian
Yield: 6 servings

3 lb Chicken
2 c Onion; chopped
2 T Garlic; minced
2 T Lemon juice
2 ts Salt
2 ts Ginger, fresh; chopped
1/2 ts Fenugreek
1/2 ts Cardamom
1/4 ts Nutmeg
1/4 c Butter or niter kebbeh
3/4 c ;Water
1/4 c Wine, white, dry
1/4 c Berbere sauce
2 T Paprika
4 Egg; hard boiled

Cut chicken into serving pieces and pat dry. Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh in a saucepan. Simmer two to three minutes. Add the water, wine, berbere sauce, and paprika. Cook briskly for three to five minutes or until sauce is the consistency of cream. Add the chicken pieces. Cover tightly and simmer 15 minutes. Pierce eggs with tines of a fork and add to the pan. Cover and cook 15 minutes more, or until chicken is tender.

Answer 2

Yield: 1 Servings

Ingredients:

1 lb Butter
4 tb Chopped onion
1 1/2 tb Finely chopped garlic
2 ts Fresh grated ginger
1/2 ts Turmeric
2 To 4 crushed cardamom seeds
1 Piece cinnamon
2 Or 3 cloves
1/8 ts Ground nutmeg

Instructions:

Niter Kebbeh is a spiced up ghee. Here is a recipe for it from "The Africa News Cookbook" published in the US by Viking Penguin. Slowly melt butter in a saucepan then bring to boil. When the top is covered with foam add the other ingredients and simmer uncovered on lowest heat until the surface is transparent and milk solids are on the bottom (45 to 60 minutes). Pour off the clear liquid and strain through a double layer of damp cheesecloth discarding the spices and solids. Refrigerate. If strained a second and third time the mixture will keep either chilled or at room temperature for 2 to 3 months.

Answer 3

ETHIOPIAN CHICKEN STEW

1 chicken, cut up, skin, wash
1 med. lemon, sliced
6 c. chopped onion
1 stick butter
3 tsp. berbere
1/2 sm. can tomato paste
1 tsp. curry
1/2 tsp. cardamom
1 tsp. ginger
2 tsp. garlic powder
1/2 tsp. fenugreek
Salt to taste
1 c. water

Marinate chicken pieces with lemon sliced 30 minutes or overnight. Cook onions in a little water until they're translucent; drain any remaining liquid. Continue cooking and stirring onions as they brown.
When onions are slightly browned, add butter, berbere, tomato paste, and remaining spices. Stir well, add 1/4 cup water, stir. (Don't add too much water at this point because once the chicken has been added, the amount of liquid will increase.) If time allows, let simmer 5 to 10 minutes.

Add chicken pieces, simmer for 30 to 40 minutes. Stir occasionally to prevent burning, but take care not to separate meat from bones. Score hard-boiled eggs several times with the tip of a knife. Push the eggs gently down into the stew. Let stew simmer for another 10 to 20 minutes. Serve on injera or with rice.

NOTE: The ingredients and directions in this recipe are meant to guide a beginner. With experience, each cook develops her/his own special touch. Ethiopian food is to be experienced -- from preparation to the last bite! Serves 6.

Answer 4

My mom actually has an Ethiopian friend and she recamended this site to my mom cause the food she eats is soooo good...Good luck!!

www.recipezaar.com/recipes/ethiopian

Answer 5

Try http://www.epicurious.com/recipes/
this is a great web site for recipies