Empfohlene Rezepte

Shiro Wat

½ cup oil

½ cup chickpea flour

2 medium onions, pureed

1 roma tomato, pureed

4 cloves of garlic, chopped

2 tablespoons niter kibbeh (Ethiopian spiced clarified butter)

2 to 2 ½ cups of water

3 tablespoons berbere spice

1 teaspoon garlic powder

¼ teaspoon sugar

Salt, to taste

1 jalepeno, chopped (optional)

Bring a heavy bottom stockpot to medium heat. Add pureed onions to the dry pan, and saute until they become dry and start to take on color- about 4-5 minutes. Add the oil and berbere spice. Saute for 1-2 minutes until fragrant.

Next add tomato and chopped garlic. Saute for 2-3 minutes more.

Now start whisking in about half of the chickpea flour. Gradually start to add about 1 cup of water. Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner.

Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic powder, sugar, and salt to taste, stirring until combined.

Simmer for about 5-10 minutes over low heat until the flavors combine and the oil separates slightly from the shiro.

Garnish with jalepeno, if desired.

2

1/2 cup olive oil

4 carrots, thinly sliced

1 onion, thinly sliced

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 head cabbage, shredded

5 potatoes, peeled and cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

3

1 pound collard greens - rinsed, trimmed and chopped

2 cups water

1 tablespoon olive oil

3/4 cup chopped onions

8 cloves garlic, chopped

1 tablespoon olive oil

1 1/2 cups sliced green bell pepper

1 tablespoon fresh lemon juice

1 teaspoon salt

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1/2 teaspoon ground allspice

2 tablespoons minced fresh ginger root

Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.

Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.

Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

4

BERBERE LENTILS (YEMISIR WOT)

3/4 cup (185 mL) canola oil

1-1/2 medium yellow onions, finely chopped

1/2 cup (125 mL) berbere spice blend, or to taste

1 tbsp (15 mL) puréed fresh, peeled ginger

2 tsp (10 mL) puréed fresh garlic

1 cup (250 mL) dried red lentils, washed

3 cups (750 mL) water + more if needed

1/2 tsp (2 mL) fine sea salt, or to taste

In medium saucepan, heat oil over medium. Add onions. Cook, stirring, 8 minutes. Stir in berbere, ginger and garlic. Cook, stirring, 2 minutes. Add lentils. Cook, stirring, 1 minute.

Add 3 cups (750 mL) water. Bring to boil over high heat. Reduce heat to medium-low. Simmer, stirring often and adding water if needed, until lentils disintegrate and mixture is a thick stew, about 30 minutes. Taste; season with salt.

Makes about 4 cups (1L).