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Sub-Saharan Africa

Recipe

2 T ghee
1 chicken, quartered
2 garlic cloves, crushed
1 onion, finely diced
2 T Ethiopian Berbere spice mix*
2 T all purpose flour
1 cup dry red wine
3 cups hot chicken stock
1 head of cauliflower, base cut out, and cut into florets
1 big yam, peeled and chopped

Heat up the ghee in a cast iron pot.
Starting skin side down, brown the chicken pieces on all sides in the hot ghee.
Transfer to a cutting board.
Saute the onion and garlic in the same ghee.
Once the onion has softened, add the berbere spice mix, and stir. Next, add the flour and cook down for 2-3 minutes to remove the raw flour taste.
Transfer the sauteed chicken back to the pot, and pour in the wine. Let the wine simmer down for a few minutes, and then pour over the hot chicken stock.
Once the stew has come to a boil, add the chopped vegetables, and lower heat to a simmer.
Let simmer covered for about 45 minutes to 1 hour.
Remove chicken skins and serve over injera or warm pita bread.
Serves 4 people.

*Berbere is an Ethiopian spice blend that can be bought at Middle Eastern grocery stores. It combines dried ginger, turmeric, red pepper, fenugreek, and more.
Kalustyan's sells it both online and in their store.

To make a simplified version at home, combine the following:
½ tsp. allspice
½ tsp. cardamom
2 cloves
2 tsp. fenugreek
¼ tsp. ginger
2 tsp. paprika
1/8 tsp. turmeric
1/8 ground cinnamon
1 tsp. cumin

Blend the spices in a coffee grinder or with a mortar and pestle.

Recipe

½ cup flax seeds
½ cup warm water
2 tsp. honey
Salt and pepper
¼ tsp. Berbere spice mix

Roast the flax seeds in a dry pan over medium- low heat until they start to release their aromas, and turn light brown.
Turn them out into a bowl to allow them to cool.
Once they are cool, grind up the flax seeds in a spice grinder or blender until they are completely pulverized.
Transfer them to a bowl, and then pour in the water, whisking to smoothen the mixture. It will resemble a peanut butter spread.
Season with salt and pepper and some of the berbere to taste.
You can also add a touch of flax seed oil if you fancy.
Makes about 3/4 cup, which you can use as a spread for breads in the morning.

Recipe

2 T ghee* (or olive oil)
½ cup red onion, small dice
2 cloves garlic, minced
1 T fresh ginger, minced
1 tsp. turmeric
1 cup red lentils, soaked for one hour
3 cups butternut squash, cubed
3 cups water

Melt the ghee in a large pan.
Sautee the red onion in the ghee for about a minute, and then add the garlic and ginger. Do not let them turn brown, but allow them to soften a bit.
Add the turmeric and stir.
Next, add in the red lentils, stir, and pour in the water.
Once the water comes to a boil, add in the butternut squash.
Let the lentils and butternut squash simmer for about 30-40 minutes, and then season well with salt.

*Ghee is a clarified butter common in Ethiopian (and Indian) cooking. It is sold in most supermarkets, and definitely in organic food stores.