Archive for the ‘Ethiopian’ Category

Cayenne Cookies

01 Jan

2 cups whole wheat flour
2 tbsp sugar
1 tsp salt
1 tbsp cayenne pepper
1 tsp ground cloves
1 tsp cinnamon
1-1/3 cups water


Mix all dry ingredients, add water to make dough.

Knead dough.

Roll out and slice.

Cook at 350 for approx 25 minutes.


Chicken Berbere

01 Jan

3-4 ounces cooking oil (duck fat, ghee, lard etc)
2 lbs chicken breasts, in one-inch cubes
2 large onions, chopped
4 garlic cloves, chopped
4 tablespoons berbere, pepper
2 tablespoons tomato paste
3 tomatoes, chopped
1 cup chicken stock (or cubes)
1/2 lemon, zest of, grated
fresh cilantro stems (coriander)


Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don’t put too much meat into the skillet at once, or they won’t brown.

Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.

Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere.

Stir for a moment, then add chicken, tomatoes, stock and lemon peel.

Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).

Add salt and pepper to taste.

Garnish with cilantro stems and serve immediately with rice or on flat bread.


Chickpea Wat

01 Jan

2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 carrots, finely chopped
1 potato, peeled and chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cardamom
1 tablespoon tomato paste
1 cup chickpeas, drained and rinsed
1 1/2 cups water
1 cup frozen peas, thawed


Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.

Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.

Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.

Source: Recipezaar