Season Three, Winter 2007-2008
Ethiopian Spice
While it is cold outside, we warm up with these dishes inspired by Ethiopian cooking. The recipes this week are laden with spices, and perfect for winter: Telba Spread (flaxseed paste), Red Lentils with Butternut Squash, and Berbere Chicken Stew. In our extra video we meet some of the Ethiopian entrepreneurs of 9th and U streets in Washington DC, who are livening up the neighborhood.
COOKING SHOW
This healthy flax seed spread is a staple in Ethiopian cooking. Flax seeds are toasted and ground to a fine powder, and then blended with water to gain an almost peanut butter- like consistency. Adding more water and draining the mixture turns it into a refreshing beverage. We season ours with a bit of honey and some berbere spice mix for some flavor. Flax seeds are a mild laxative.
COOKING SHOW
This vegetarian recipe for lentils is easy and pleasing to everyone. Red lentils and butternut squash are simmered with turmeric and ginger for a subtly spiced dish. There are many fasting days in the Ethiopian Orthodox Church, which require avoiding meat. This is the perfect dish for Lent.
COOKING SHOW
Doro Wat is the traditional red chicken stew of Ethiopia, in which chicken is cooked with the famous berbere spice mix. We make our own variation of berbere for this version, and then simmer the chicken in wine as well. This is a hearty and warming dish for the snow up ahead. Serve the stew atop pita bread, so that you can eat the moist bread at the end, once it has absorbed all of the liquid and melded flavors.
