Sub-Saharan Africa

Berbere Chicken Stew

sophia — Wed, 20 Feb 2008 23:10:42 -0500

2 T ghee
1 chicken, quartered
2 garlic cloves, crushed
1 onion, finely diced
2 T Ethiopian 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.
Sautee the chicken on all sides, giving them a nice brown color all around.
Remove and place on a cutting board.
Sautee the onion and garlic in the same ghee.
Once the onion has softened add in the spice mix, and stir. Then add the flour and stir.
Place the sautÃ©ed chicken on top, 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.

Telba Spread (Flax Seed Paste)

sophia — Wed, 20 Feb 2008 23:07:35 -0500

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.

Use as a spread for breads.

Ethiopian Lentils with Butternut Squash (Misir Aleecha)

sophia — Wed, 20 Feb 2008 23:03:10 -0500

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.