Ethiopian food cook book sample 2 331

Injera + Wot

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Copyright Š 2017 by wosen D All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review.

Printed in the United States of America First Printing, 2017 ISBN 0-9000000-0-23 Bunker hill Publishing 124 Rutherford Boston, MA www.bhcBooks.com

Injera + Wot

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How To Cook Ethiopian Food simple, delicious and easy recipes

Injera + Wot

Introduction

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hy wait for a trip to your favorite Ethiopian restaurant? Import the delicious flavors of Ethiopia right to your own kitchen! This book explains this cuisine through easy to follow recipes, so you can savor authentic Ethiopian food.

Discover how to source and use thetatalizing seasonings and savory ingredients that are the foundation of these unique dishes.

Injera

This is perhaps the most important foodstuff in Ethiopian cuisine, as it serves not only as a source of protein and vitamins but also as your serving utensils and, often, your plate. Injera is a flatbread made from teff, a grass (not a grain, like wheat) that’s fermented with water for several days before being baked into large, floppy pancakes that have the texture of crepes and the taste of sourdough bread. Teff flour is incredibly high in fiber, iron and calcium. It has all the amino acids required to be a complete protein, but it’s also gluten-free. It’s kind of a miracle food. To eat Ethiopian food, simply tear off a piece of injera, grab some food with it, roll it up, pop the whole thing into your mouth and repeat until finished.

Most restaurants will bring you silverware if you ask for it, but eating food this way is traditional.

wat

simply put, a wat (or wot) is a stew. It begins its life as red onions cooked down with berbere and/or niter kibbeh, a clarified butter infused with ginger, garlic and other spices -- also an essential Ethiopian ingredient.

From there, the wat can become anything from a vegetable dish to a meat stew. Lentils, carrot, potatoes and cabbage -- all highly common ingredients -- are staples of the Ethiopian diet, and it’s common to find them stewed separately or together and served on a large vegetarian platter.

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Injera + Wot

Contents

Introduction Kita & Chechebsa Fitfit Qolo Nefro Kinche Gonfo Shiro Nech Shiro Index

1 5 12 25 29 37 43 50 62 75 9

Injera + Wot

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Injera + Wot

TIKEL GOMEN ETHIOPIAN CABBAGE DISH

W

hy wait for a trip to your favorite Ethiopian restaurant? Import the delicious flavors of Ethiopia right to your own kitchen! This book explains this cuisine through easy to recipes, so you can savor authentic Ethiopian food. Discover how to source and use the tantalizing seasonings and savory ingredients that are the foundation of these unique dishes.

INGREDIENTS

1/3 cup olive oil 4 carrots, sliced 1 onion, thinly sliced 1 tsp salt 1/2 tsp black pepper 1 tsp cumin 1 tsp turmeric 1/2 tsp ground ginger 1 head cabbage, sliced 5 red potatoes, cut into bite-sized pieces

DIRECTIONS 1. Cut out the core of the cabbage and chop into pieces-however you prefer them, set aside.

2. Slice onions, set aside.

Slice carrots, set aside.

Peel and cube potatoes and set aside.

In a large pot heat the oil (I would suggest medium-high).

Add the onions and carrots. saute for five minutes.

Add spices (cumin, turmeric, curry ) and stir for a minute.

Add water which will settle in the bottom of the pan and keep things from burning, Add potatoes, and cabbage and mix. Add more seasoning if you wish or salt and pepper. Reduce heat to low-med, cover with a tight lid, and let it cook down for 25 minute or until potatoes and cabbage is tender which will depend on how large you chop potatoes.

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Injera + Wot

MESIR WAT ETHIOPIAN RED LENTILS

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he small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. The recipe for this version comes from an Ethiopean cook, Alemtshaye Yigezu, who cooked this dish for us while visiting her home.

INGREDIENTS 2 onions, chopped 2 garlic cloves, crushed 2 teaspoons gingerroot, peeled, minced 1/4cup olive oil 1 teaspoon turmeric 2 tablespoons paprika 1/2teaspoon cayenne pepper 1 lb red lentil 4 cups water (or stock) salt & pepper

DIRECTIONS 1. Puree onion, garlic, and ginger in a food processor or blender.

2. Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan. Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds. Add onion puree and sault on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.

3. Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out.

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