Tag Archives: Ethiopian cuisine

Jan’s Sweet Ethiopia Honey Caramel Sauce Sundaes

Adapted from a recipe by the National Honey Board

Jan was disappointed to find that the Ethiopian idea of dessert was sour cheese or just coffee. (Actually, after all of that good food who has room for “just one little thin mint?”) She decided to make an Ethiopian inspired desert by adding honey and spices to caramel and using it to make a gelato sundae.

Jan’s Sweet Ethiopia Honey Caramel Sauce Sundaes

Jan’s Sweet Ethiopia Honey Caramel Sauce Sundaes

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Filed under Desserts & Treats, Sauces and Spices, Treats

Karl’s Doro Wot (Ethiopian Red Chicken Stew) with Authentic Injera

If you have ever been to an Ethiopian restaurant the beautiful tray covered with the large, sour pancake dotted with brightly colored stews is a delight to see and even more to taste.  It makes you want to try to do this yourself. While many of the Ethiopian dishes appear to be simple, with only a few ingredients, you discover hidden complexities. Many of the ingredients in Ethiopian cooking turn out to have their own complex recipes.

Ethiopian Feast

Karl’s Doro Wot – Ethiopian Red Chicken Stew
(in the center)
with Authentic Injera (under all)

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Filed under bread, Main Dishes, Poultry, Side Dishes

Karl’ s Berbere and Mekelesha Ethiopian Spice Blends

The spice blend Berbere (when the Ethiopians say it, it sounds like “Barbara”) seems to define the Ethiopian stew called wat. According to Wikipedia Berbere contains: chili peppers, garlic, ginger, dried basil, korarima, rueajwain or radhuni, nigella, and fenugreek. A couple of these spices are hard to acquire outside of Africa.

Karl’s Berbere Ethiopian Spice Blend

Karl’s Berbere Ethiopian Spice Blend

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Karl’s Niter Kibbeh (Ethiopian Spiced Clarified Butter)

adapted from under12parsecs

Niter Kibbeh is a key ingredient in many Ethiopean dishes. I suspect that the clarifying process and spices were meant to keep the butter from going bad in Ethiopia’s hot climate before refrigeration. I made this the day before, so that it would be ready when I started cooking my feast. I will be using this ingredient in my doro wat, shiro wat, and abesha gomen.

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Karl’s Abesha Gomen (Ethiopian Collard Greens)

Adapted from Esther’s Ethiopische recepten

Jan is always pushing me to have more green vegetables. Last week’s Cajun collard greens went over very well with my family. When I discovered that collard greens were a standard Ethiopian dish I had to include it in my feast.

Ethiopian Feast

Karl’s Abesha Gomen
Ethiopian Collard Greens
(at 9 and 2)

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Karl’s Shiro Wat (Ethiopian Legume Stew)

Adapted from a recipe posted by: jrt 

Is one of those catch all names for a legume stew. It can be made with chickpeas, fava beans, green peas, yellow lentils, red lentils or any combination of these. You roast and grind the legumes into flour. If you buy it (like I did) it comes as either plain (shiro alecha) or pre-spiced with Berbere (mit’in shiro). When you add it to the other ingredients it cooks quickly into a thick stew.

Ethiopian

Karl’s Shiro Wat
Ethiopian Legume Stew
(at 11 and 5)

 

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Karl’s Timitam Salata (Ethiopian Tomato Salad)

Adapted from Ethiopian Food

A cool salad is the perfect counter point to all of the spicy stews and is the standard complementary dish for an Ethiopian feast. It may not be “Ethiopian,” but this salad cries out for garlic and just a bit of spice.

Ethiopian

Karl’s Timitam Salata
Ethiopian Tomato Salad
(at 1 and 7)

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