When I Grow Up…

I know, I know. It doesn’t make any sense how good that Ethiopian food looks!

My brilliant friend Melissa P. came up with the idea of having a monthly potluck where all of us ladies take turns hosting and cooking up themed dishes. This month was my turn and I decided to chef up some Ethiopian food – a cuisine that I LOVE but never attempted to make before.

For a first time effort, I damn sure did my thang!

My beautiful guest for the afternoon also put their culinary skills to the test and came through with a few Ethiopian dishes of their own.

[Sidenote: The flat bread underneath all the deliciousness is called injera, which is used as both a plate and eating utensil. I didn't have enough time to whip up some teff starter, so I ordered it from a local restuarant for about $0.60/piece. Definitely an inexpensive time saver.]

Here are the recipes for what we feasted on – starting from the upper right corner, going clockwise.

Ethiopian Lentils With Berebere Spice Mix

Measurements and Ingredients

1 lb lentils

6 cups water or vegetable broth

6 cups mild green chili, roasted peeled, seeded and chopped* (See note)

2 red onion, chopped

2 garlic clove, minced (or more)

fresh ground black pepper

Berebere Spice Mix

2 teaspoons cumin seed or powdered cumin

1 teaspoon cardamom seed (shell off husks) or cardamom powder

1/2 teaspoon whole allspice (or ground)

1 teaspoon fenugreek seeds (or powder)

1 teaspoon coriander seed (or powder)

8 whole cloves or ground cloves

1 teaspoon black peppercorns or freshly ground peppercorn

5 teaspoons red pepper flakes or crumbled dried red pepper

1 tablespoon grated fresh gingerroot (or 1/2 teaspoon dried)

1 teaspoon turmeric

1 teaspoon salt

3 tablespoons sweet paprika (can use hot)

1/2 teaspoon cinnamon

Preparation Method: Bring lentils and broth to boil and simmer 10 minutes. Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.

Gomen (Ethiopian Collard Greens)

Measurements and Ingredients

1 lb collard greens

1 cup red onions

4 med green (hot) peppers, slice in strips

2 cup water

1/2 teaspoon garlic, peeled and chopped

16 oz butter or oil

Salt, to taste

Preparation Method: Wash collard greens, boil in medium pan until soft. Remove from heat, drain and cut into small pieces. Set aside. Wash peppers, remove seeds, slice lengthwise and set aside. In a pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning. Add collard greens and cook until water disappears. Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from the fire.

Couscous [Note: The couscous in the picture is basic couscous. Here is a recipe on how I flavored up the leftovers.]

2 1/2 cups couscous

4 cloves of garlic, grated

2 teaspoon tumeric

2 teaspo0n curry powder

2 teaspoon basil

1/2 cup of water

1 table spoon of olive oil

Preparation Method: Pour the 1 tablespoon of olive oil into a sauce pan, allow it to warm up under low heat. After about three minutes, place the grated garlic cloves into the pan. Once the garlic begins to brown, slowly pour in water.Bring water to a slight boil and add couscous. Mix in the curry powder, basil and tumeric. Remove the saucepan from heat and allow to sit for about 5 minutes.

Queen of Sheba Salad

Measurements and Ingredients

Salad

3/4 lb firm tomato, cut into wedges

1/4 cup sweet onion, finely chopped

1 garlic clove, minced

1 small red chili pepper, thinly sliced (optional)

1/4 cup thinly sliced pepperoni (optional)

Dressing

1/2 cup low carb ketchup

2 tablespoons red wine vinegar

1/4 cup olive oil

1/4 cup sweet white wine (such as Muscatel or Madeira)

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

2-3 drops Tabasco sauce

Preparation Method: Toss salad ingredients in a bowl.Whisk together dressing and drizzle over salad.Toss lightly again and serve.

Yetakelt w’et

Measurements and Ingredients

1 cup onions, finely chopped

2 garlic cloves, finely minced or pressed

1 tablespoon berbere berbere

1 tablespoon sweet Hungarian paprika

1/4 cup niter kebbeh

1 cup green beans, cut in thirds (fresh or frozen)

1 cup carrots, chopped

1 cup potatoes, cubed

1 cup tomatoes, chopped

1 cup grean peas (fresh or frozen)

1/4 cup tomato paste

2 cups vegetable stock or water

salt and pepper to taste

1/4 cup fresh parsley, chopped (optional)

Preparation Method: Sauté the onions, garlic, berbere and paprika in the niter kebbeh for 2 minutes. Add the green beans, carrots and potatoes and continue to sauté for about 10 minutes more, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste and vegetable stock (or water). Bring to a boil and then reduce heat and simmer until all of the vegetables are tender and the stew is thickened. Season with salt, pepper and parsley, to taste.

Misir Wot (Yellow Lintel Stew)

Measurements and Ingredients

4 cups of split red lintel

2 large onions fine chopped

1 cup of vegetable oil

2 teaspoons minced or powder garlic

2 teaspoon turmeric

2 teaspoon salt (as needed)

8-10 cups of water

Preparation Method: In large pot, simmer onion, garlic, and turmeric with vegetable oil for 10 minutes. Add lintel and water continue to simmer for about 20-30 minutes at low heat, stirring occasionally until lintel fully cooked.

African Chicken in Spicy Red Sauce [In the middle]

Measurements and Ingredients

2 lbs boneless chicken breast

3 tablespoons fresh lemon juice (1 lemon)

3/4 teaspoon salt, divided

1 teaspoon olive oil

1 1/2 cups chopped onion (2 medium)

1 tablespoon minced garlic

1 tablespoon butter

1 tablespoon minced ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

1/2 cup dry red wine

1 (14 1/2 ounce) can chicken broth

1 (6 ounce) can tomato paste

2 tablespoons fresh cilantro

4 lemon wedges

2 teaspoons of Berebere spice

Preparation Method: Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes. Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoon Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute. Add wine, broth, and tomato paste; stir until well blended. Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally. Stir in cilantro. Serve with lemon wedges.

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