up water, dried beef, and berbere seasoning into the saucepan. Reduce
Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.).
Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.
To make the Berbere spice mix: mix all the
min).
Stir in Berbere spice mix to taste; saute
For the berbere:
Combine the tomato sauce,
ater, hot red chili powder (berbere), the rest of the oil
ragrant.
Add RawSpiceBar's Berbere & Mitmita spices and sugar to
THE BERBERE SPICE MIXTURE:
Heat a
Rinse lentils.
Saute onions in oil for 10 minutes.
Add garlic and stir for 30 seconds.
Add lentils, water, tomato and half of the berbere.
Simmer 45 minutes.
Add the other 1/2 of the berbere together with the salt.
Optional: a dollop of plain yogurt or sour cream.
up oil, 1/2 cup berbere, 3 cloves of minced garlic
cup plus 2 tablespoons berbere; cook and stir until incorporated
t's hot add the berbere and garlic and stir for
Wash and cut a slit into the eggplant.
Bake on 400 for 1 hour or until the eggplant is soft and colapsed.
Set the eggplant aside to cool and begin prepping the other ingredients.
Once the eggplant is cool slice off the ends and discard. Leaving the skin on slice the eggplant into 1/8 to 1/4 inch slices and then roughly chop. This is just to make the skin a little bit easier on your blender. Add the egg plant, lemon juice, tahini, garlic and berbere to the blender and blend until smooth. Give it a taste and then add salt if necessary.
up of water, chili powder (berbere), butter, garlic and black pepper
minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about
Remove fat; cut the meat in long strips with zigzag shapes.
Mix the chili powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt.
Marinate the meat with the mixed dressing.
Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
Break the dried meat in small pieces; keep the pieces in a tight glass jar. Serve it at room temperature.
eat; mix with chili pepper (berbere), false cardamom, black pepper and
Add the oil and onions to a large saucepan and fry until the onions have softened, add berbere, fry for a minute then add the carrots, green peppers, water, tomato sauce, salt and ground ginger. Bring to a simmer and cook for 10 minutes before adding the potatoes and tomatoes. Cover and cook for 10 minutes before adding the cabbage. Season to taste and cook until the vegetables are completely tender (about 25 minutes).
Portion out into bowls and serve.
Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
Add berbere and saute the mixture over low heat until it browns.
Add chicken stock and lime juice, simmer 3-4 minutes.
Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.
erve it hot with Injera (Ethiopian flat bread) or with any