Featured Recipes
Doro wot
Ingredients:7 lbs skinned and cleaned chicken thighs and drumsticks, 3 pre-boiled eggs,8 finely chopped onions,2 cups vegetable oil, 2 cups water,5 tsp garlic powder,2 tsp ginger powder,½ cup berbere,2 tsp korerima.
Instructions: 1. Begin by adding the garlic powder, ginger powder, onions, and vegetable oil to a large-sized pot; and let the mix simmer at low heat. 2. Add paprika and berbere and continue to simmer at the same low heat for up to 20 min. 3. Stir every now and then. Avoid the mix from sticking by adding a little water. 4. Add the chicken thighs and drumsticks and simmer some more while also slowly adding the remainder of the water. 5. Add the pre-boiled eggs, and finish simmering by adding salt, korerima, and wot kimem (mekelesha). 6. Serve your Doro Wot hot with Injera.
Tibs
Ingredients: 1 large red onion, about 2 cups, sliced thin, 1/4 cup niter kebbeh or ghee spiced butter, 2 pounds venison, lamb or beef, cut into bite-sized pieces,2 tablespoons berbere, 1 teaspoon ground fenugreek,1/2 teaspoon cardamom (optional),1/2 teaspoon ground ginger, 1/4 teaspoon cumin,1/4 teaspoon ground clove,1 teaspoon black pepper, 3 to 4 garlic cloves, sliced thinly,2 cups whole peeled tomatoes, broken into bits,1 to 5 green chiles, such as jalapenos or serranos ,1/2 cup red wine
Instructions: Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan. The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.