Recipes in this category:

Abish (Ethiopia)

Abish (Ethiopia) Recipe By : A Taste of Africa

Serving Size : 4

Preparation Time :0:00 Categories : Entrees Amount Measure Ingredient Preparation Method

4 fluid ounces vegetable oil 1 large onion -- diced 1 tablespoon grated root ginger 1 tablespoon finely chopped garlic 2 tomatoes -- diced 1 pound lean, minced beef salt -- to taste 3 eggs -- beaten 1 tablespoon turmeric 1 tablespoon butter with 1 tbs. chopped parsley extra parsley for garnishing 8 ounces goat's cheese, grated -- optional Heat oil in pan and saute onion till golden. Stir in ginger, garlic, tomatoes, mince and salt. Cook on low 15 - 20 min., stirring regularly to prevent burning. Combine eggs with mixture in pan and cook 10 min. Remove from heat. Add turmeric and seasoned butter and top with parsley and cheese. Serve with rice or fresh bread; mix with steamed corn and eat by itself; or use it to stuff other vegetables.

Doro wot

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.