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plat1 plat2    dessert

Berbere (Hot pepper seasoning)

  • 1 ts Ground ginger
  • 1/4 ts Cinnamon
  • 1/2 ts Ground cardamom
  • 1/4 ts Allspice
  • 1/2 ts Ground coriander
  • 2 tb Salt
  • 1/2 ts Ground fenugreek seeds
  • 1 1/4 c Cayenne pepper
  • 1/2 ts Grated nutmeg
  • 1/2 c Paprika
  • 1/4 ts Ground cloves
  • 1 ts Fresh ground black pepper


In a heavy saucepan toast the following ground spices together over a low heat for 4 to 5 minutes : ginger cardamom coriander fenugreek nutmeg cloves cinnamon and allspice. Shake or stir to prevent burning. Add the salt cayenne pepper paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more minutes.

Cool and store in tightly covered glass jar. This will keep in the refrigerator for 5 or 6 months.

Chicken Wot

  • 1 whole chicken
  • 8 pounds of onions, chopped
  • 1 pound of mashed garlic
  • 1/4 pound mashed ginger
  • 2 ladles full of ethiopian chili powder (bere bere)
  • Skinned and cut the chicken into serving peices
  • 1 and a half lbs butter
  • Salt and pepper to taste
  • Nutmeg or cumin optional
  • 1 hard-boiled egg per person

Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated. Continue stirring until onions are slightly brown. Then add the butter; cook about 15-20 minutes still over low heat. Add 1 tbsp hot water from time to time (texture should be kind of pasty).

Add bere bere. If it looks too dry, add hot water and stir. Cook it about 30-45 minutes. Keep stirring frequently. Keep adding hot water if necessary. Be careful not to let it brown, because chili powder will become bitter. Add garlic and ginger and simmer 15 moreminutes. Add water as needed.

Meanwhile, with your other set of free hands, wash chicken peices well, and let stand in salted in lemoned water. Then squeeze each peice really hard to get out as much water as possible.

Then, make little slits in the meat so the sauce will penetrate. Cook the meat in the sauce until meat tis tender, about 30 minutes. Stir from time to time. All this has been uncovered, by the way. Add spices to taste just before removing from stove. Add 1 hard-boiled egg per person, which have been slit and cook just long enough to heat through.

Doro Wat (Chicken Stewed in Red Pepper Paste)

  • 1 - 2-1/2 lb. chicken,  cut into 8 serving pieces
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons salt
  • 2 onions, finely chopped
  • 1/4 cup niter kebbeh
  • 3 cloves garlic, minced
  • 1 teaspoon finely chopped ginger root
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup berbere
  • 2 tablespoons paprika
  • 1/4 cup dry red wine
  • 3/4 cup water
  • 4 hard-boiled eggs
  • Freshly ground black pepper
Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn. Stir in the niter kebbeh. Then add the garlic and spices. Stir well. Add the berbere and paprika, and saute for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides. Reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.

Eggplant Salad

  • 2 eggplants, peeled, diced
  • Salt
  • Pepper
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 3 cup cooked black-eyed peas
  • 2 teaspoons sugar
Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplants. Let sit for 30 minutes.

Sprinkle on the oil and toss well. Gently stir in the garlic, beans, and sugar. Season with black pepper.

Injera (breads)

  • 5 tb All purpose flour
  • 3 c Aunt Jemima's Deluxe Easy -Pour Pancake Mix
  • 1/4 ts Backing soda
  • 3 1/2 c Club soda at room -temperature
  • 1 1/2 c Water


Combine the flour pancake mix and baking soda in a deep bowl. Stirring constantly with a whisk or spoon pour in the club soda and water in a slow stream and continue to stir until the mixture is a smooth thin cream. Strain the batter through a fine sieve set over a clean bowl pressing down hard on any lumps with the back of a large spoon.

Cook the injera in a 10 inch skillet or omelette pan with a non-stick cooking surface or a well-seasoned 10 inch cast iron skillet. Warm the ungreased pan over moderate heat until it is just hot enough to set the batter without browning it.

To test the heat pour 1 tablespoon of the batter into the centre of the pan. The bottom surface should solidify immediately without becoming brown.

For each injera remove the pan from the heat and ladle in 1/4 cup of the batter. Then quickly tip the pan back and forth to cover the bottom evenly. Cover the pan partially and cook the bread over moderate heat for 1 minute or just until the top is spongy moist and dotted with tiny air holes.

The bottom should be smooth dry and somewhat shiny. Do not let the bottom brown; otherwise the edges may become too crisp. Remove the pan from the heat and use a spatula or your fingers to lift the injera gently out of the pan. Lay it on a plate to cool and ladle another 1/4 cup of batter into the pan tipping and spreading the batter evenly.

Repeat the cooking process and when the next injera is done transfer the cooled bread to a platter and place the hot injera on the plate. Continue making the breads in the same fashion with the remaining batter.

To serve spread 7 or 8 injera out in a shallow or flat basket or on a large platter letting them overlap each other and rape over the edge of the container.

Niter Kebbeh (Spiced Butter)

  • 2 lb unsalted butter, cut into small pieces
  • 1 onion, coarsely chopped
  • 3 tablespoons minced garlic
  • 4 teaspoons finely chopped fresh ginger
  • 2 teaspoons ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1 cinnamon stick (approximately 1" long)
  • 1 whole clove
  • 1/8 teaspoon ground nutmeg
In a large saucepan, melt the butter slowly over medium heat; do not let it brown. Then bring butter to a boil. Stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove, and nutmeg. Reduce the heat and simmer uncovered and undisturbed for 45 minutes. Milk solids on the bottom of the pan should be golden brown, and the butter on top will be transparent.

Slowly pour the clear liquid into a bowl, straining through cheesecloth. It is important that no solids are left in the niter kebbeh.

Transfer the kebbeh into a jar. Cover tightly, and store in the refrigerator.

Sik Sik Wat (Beef Stewed in Red Pepper Paste)

  • 2 onions, finely chopped
  • 1/3 cups niter kebbeh
  • 2 cloves garlic, minced
  • 1 teaspoon finely chopped ginger root
  • 1/4 teaspoon ground fenugreek
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup paprika
  • 2 tablespoons berbere
  • 2/3 cup dry red wine
  • 1/2 cup water
  • 8 oz. tomato sauce
  • 2 teaspoons salt
  • 3 lb. lean boneless beef, cut into 1" pieces
  • Black pepper
In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry. Do not let brown or burn.

Stir in the niter kebbeh. When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg. Stir well. Add the paprika and berbere, and stir for 3 minutes. Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil. Add the beef and turn the pieces around in the sauce to coat. Cover the pot and simmer the beef for about 1 hour over low heat. Season with black pepper.

Spice Paste

  • 1 teaspoon ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground fenugreek
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons finely chopped onions
  • 1 tablespoon minced garlic
  • 2 tablespoons salt
  • 2 cup paprika
  • 2 tablespoons ground cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1-1/2 cup water
In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat. Do not burn; this should only take a minute or so. Set aside to cool.

Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.

Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so. Stir in the water, 1/4 cup at a time. Then stir in the blended mixture. Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.

Transfer the berbere to a jar, packing it in tightly. Let the paste cook to room temperature, then cover with a film of oil. Store in the refrigerator between use.

Yemarina Yewotet Dabo (Honey Yeast Bread)

  • 1 pkg. active dry yeast
  • 1/4 cup lukewarm water (110-115 degrees)
  • 1 egg
  • 1/3 cup honey
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 cup lukewarm whole milk
  • 6 tablespoons melted unsalted butter
  • 4-5 cups all-purpose flour
In a small bowl, sprinkle yeast over the warm water. Let stand for 3 minutes, then stir to dissolve. Set the bowl in a warm place for about 5 minutes; mixture should double in volume. If it does not, repeat procedure.

Combine the egg, honey, coriander, cinnamon, cloves, and salt in a deep bowl, mixing until smooth. Add the yeast mixture, milk, and 5 tablespoons of the melted butter. Beat until well blended. Stir in flour 1/2 cup at a time, until becomes too stiff to stir.

On a lightly floured board, knead the dough, adding a small amount of flour when necessary to keep from sticking. Knead for about 5 minutes. Place dough in a large, greased bowl. cover with a damp cloth and let sit in warm place for about 1 1/2 hours.

Grease a cookie sheet with the remaining tablespoon of butter. Punch down the dough and knead it again for a few minutes. Shape the dough into a round, and place it on the greased sheet. Preheat the oven to 325 degrees.

Let the bread rise again while oven is preheating. Bake the bread for 1 hour, or until the top is crusty and light golden brown.

Yataklete Kilkil (Vegetables with Garlic and Ginger)

  • 6 small red potatoes, scrubbed
  • 3 lg. carrots, scrubbed, cut into pieces
  • 1/2 lb. fresh green beans, cut into 2" lengths
  • 1/4 cup oil
  • 2 onions, coarsely chopped
  • 1 lg. green pepper, finely chopped
  • 2 jalapenos, stemmed, seeded, minced
  • 3 cloves garlic, minced
  • 2 teaspoons finely chopped ginger root
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 6 green onions, cut into 2 inch lengths
Bring a large pot of water to a boil. Drop in the potatoes. After 5-6 minutes, add the carrots and green beans and cook for another 5 minutes. Drain in a colander. Set aside.

In a stewpot, heat the oil over medium heat. Add the onions, green pepper, and jalapenos. Saute for about 5 minutes. Do not let brown. Then stir in the garlic, ginger, salt, and pepper. Stir for one minute.

Add the reserved vegetables and toss gently until coated. Sprinkle on the green onions. Cover the pot and cook over low heat for about 10 minutes. Vegetables should be tender-crisp.

Yemiser Selatta (Lentil Salad)

  • 1/2 lb. dried lentils
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • Black pepper
  • 3 cloves garlic, minced
  • 2 jalapenos, stemmed, seeded, minced
Rinse the lentils under running water in a sieve. Then drop them into boiling water - enough to cover by 2". Simmer the lentils for 30 minutes. Do not overcook. Drain thoroughly and set aside.

Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well. Add the lentils, garlic, and jalapenos, and toss gently. Let sit for at least 30 minutes before serving.

Yeshimbra Assa (Chick Pea Fritters)

  • 3 cups chick pea flour
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 3/4 - 1 cup water
  • 2 tablespoons minced onion
  • 1 teaspoon minced garlic
  • Vegetable oil (for frying)
Mix the flour, salt, and pepper in a large bowl. Stir in the 3/4 cup water, onion, and garlic. If dough is too crumbly, add a little more water. Dough should form a compact ball.

On a lightly floured surface roll out dough until it is 1/4" thick. Use cookie cutters to cut out shapes (fish shape is traditional).

Pour oil into a skillet 2-3" deep. Heat oil until it reaches 350 degrees on a deep-frying thermometer. Fry fritters for 3-4 minutes, turning them frequently until they puff slightly and are golden brown on both sides. Transfer to a towel to drain.

Then prepare sauce:

2 onions, finely chopped
1/2 cup oil
1/2 cup berbere
3 cloves garlic, minced
1-1/2 cups water
1 teaspoon salt

Cook the onions in a dry skillet over the lowest heat for 5 minutes, or until they are soft and dry. Do not let burn or brown.

Pour in the oil, and when it's hot, stir in the berbere and garlic. Add the water, stir, and cook briskly over moderate heat until the sauce thickens. Season with salt.

Place the fritters in the skillet and coat them with the sauce. Reduce the heat to low, cover the skillet partially, and simmer for 30 minutes.

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