ethiopian food

[GoodbyeGirl]

i've noticed that nobody has really started a thread dedicated to vegan ethiopian recipes. this is a food that i used to eat at restaurants in ohio all the time and it was just divine, but there are no ethiopian restaurants out here so i've had to learn to make it myself. most of the foods are almost pureed in texture and served in little piles on a large platter meant to be scooped up and eaten with this wonderful sourdough flatbread. in ethiopia, it is customary to offer several stews at one time, and people eat some of each kind. here are a couple recipes for the bread. recipes for the fillings/stews will follow.

this recipe is from a Moosewood cookbook:
INJERA (Ethiopian Flat Bread)
1 3/4 c Flour; unbleached white
1/2 c Self-rising flour
1/4 c Whole wheat bread flour
1 pk Dry yeast
2 1/2 c Water; warm
1/2 tsp Baking soda
1/2 tsp Salt
Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.
When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes.
Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat.
The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.
If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.

this recipe doesn't have the same sourdough flavor but is much more simple:
INJERA (Flat bread)
4 c Self-rising flour
1 c Whole wheat flour
1 tsp Baking powder
2 c Club soda
Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl tovcover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.
When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooken only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to makethe next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.

[GoodbyeGirl]

this recipe is for a spice mixture commonly used to season ethiopian foods.

BERBERE
2 tsp Cumin seeds
4 Whole cloves
3/4 tsp Cardamom seeds
1/2 tsp Whole black peppercorns
1/4 tsp Whole allspice
1 tsp Fenugreek seeds
1/2 tsp Coriander seeds
8 To 10 small dried red chiles
1/2 tsp Grated fresh ginger root OR
(1 tsp dried)
1/4 tsp Turmeric
1 tsp Salt
2 1/2 tb Sweet Hungarian paprika
1/8 tsp Cinnamon
1/8 tsp Ground cloves
In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove the pan from the heat and cool for 5 minutes.
Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.
Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

[GoodbyeGirl]

this is a vegan version of another seasoning which is essential to ethiopian food. it is similar to indian ghee, but seasoned.

VEGAN NITER KEBBEH (Ethiopian Butter)
1/2 lb margarine
1/2 lb olive oil
1/4 cup onions
2 minced garlic cloves
2 teaspoons fresh grated ginger
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 whole cloves
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil
cheesecloths

1. Chop onions.
2.In a soup pot gradually the heat the oil and margarine to bubbling.
3. When the top is covered with foam add the other ingredients and reduce to simmer for 45 to 60 minutes.
4. Take the pot off the heat, and pour through a cheesecloth into a heat-resistant container. Discard the spices and solids.
5. Cover tightly and store in the refrigerator for up to 2 months.

[GoodbyeGirl]

YEMISER W'ET (spicy lentil stew)
1 c Dried brown lentils
1 c Onion; finely chopped
2 Cloves garlic; minced
1/4 c Niter Kebbeh
1 tsp Berbere
1 tsp Cumin seeds; ground
1 tsp Paprika; sweet Hungarian
2 c Tomato; finely chopped
1/2 c Tomato paste
1 c Vegetable stock or water
1 c Green peas; fresh or frozen
Salt to taste
Black pepper; fresh, to tst
3 Batches Injera bread

Rinse and cook the lentils.
Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering.
When the lentils are cooked, drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste.
to serve Yemiser W'et, spread layers of injera on individual plates, place w'et on top, and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers

[GoodbyeGirl]

YETAKELT W'ET (spicy mixed vegetable stew)
1 c Onions; finely chopped
2 Garlic cloves; minced
1 tb Berbere
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh
1 c Green beans; cut into thirds
1 c Carrots; chopped
1 c Potatoes; cubed
1 c Tomatoes; chopped
1/4 c Tomato paste
2 c Vegetable stock
Salt and black pepper to tst
1/4 c Parsley; fresh, chopped
2 Batches Injera
Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and the vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.
Add salt and pepper to taset and mix in the parsley.

[GoodbyeGirl]

ALICHA (Ethiopian Stew)
2 tablespoons vegetable oil
1 1/2 cups red onions (chopped)
1/4 teaspoon garlic
6 new potatoes, chopped
5 carrots, chopped
1 small cabbage, chopped
6 medium chili peppers, chopped (birds eye or baby red if you like it hot, possibly jalapeno if you like it milder)
salt and pepper
1 teaspoon nutmeg
1 teaspoon cardamom
2 teaspoons parsley, chopped
2 tablespoons basil, chopped
Cook onions and garlic in oil until transparent.
Wash and chop vegetables and add them to the onions, lightly browning.
Add nutmeg, garlic and cardamom then cook slowly for 30 mins.
Season to taste then add chilli, parsley and basil just before serving.

[GoodbyeGirl]

ETHIOPIAN POTATO SALAD
1 lb russet potatoes or white potatoes, scrubbed, peeled
1 lemon, juice of, to taste
2-3 tablespoons bland oil
1/3 cup finely minced white onions
2 tablespoons fresh flat-leaf Italian parsley, chopped (NOT dried)
salt & freshly ground black pepper
1 green jalapeno pepper, minced (optional)
Cut potatoes into 3" chunks.
Bring a large pot of water to boil and add the potatoes.
Cook about 20 minutes or until fork tender.
Drain. Rinse potatoes under cold water to stop the cooking process.
Set aside to cool.
In serving bowl combine the oil, white onion, Italian parsley, salt, pepper and jalapeno if using. Add the cooled potatoes, breaking up the chunks into smaller bite sized pieces and tossing with the oil and onion mixture.
Refrigerate at least 3 hours. Keep chilled until just before serving.
Adjust seasonings, adding more lemon juice, etc. if neccessary

[GoodbyeGirl]

YATAKLETE KILKIL (Ethiopian Vegetables With Garlic and Ginger)
6 small potatoes, peeled
3 large carrots, peeled
1/2 lb fresh green beans, trimmed and chopped
1/4 cup vegetable oil
2 medium onions, chopped
1 large green pepper, seeded and cut into strips
2 whole fresh hot chili peppers, washed and seeded and chopped
1 tablespoon garlic, finely chopped
2 teaspoons ginger, finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
6 large scallions, trimmed and chopped
Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.
Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.
When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.
Set them aside to drain completely.
Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.
Cook for about 5 minutes until the veggies are soft but not brown.
Add the garlic, ginger, salt and pepper and stir for a minute or so.
Add the reserved vegetables and the scallions and mix until everything is coated in oil.
Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.

[Cherry]

Thanks GG. I've never tried making any Ethiopian food but I went to an Ethiopian restaurant in Toronto a few years ago. Ethiopian restaurants aren't exactly common in the UK (well....they're definitely not in Cumbria!!!) so it was all very exciting. Really good. I'm definitely tempted by the Injera recipe :)

[GoodbyeGirl]

MESIR W'AT (ethiopian lentil stew)

1/2 kilogram red lentils
2 large onions
1/2 cup oil
3 Tablespoons tomato paste
1/2 Teaspoon paprika -- sweet or hot
1 head garlic
1/2 Teaspoon ground ginger
1/4 Teaspoon black pepper
1 Teaspoon salt
3 cups water
Sort the lentils and soak in tap water for 30 minutes. Rinse in running
water and drain.
Peel and finely chop the onions. peel and mash the garlic.Heat the oil in
large pan and saute the onion until golden. Add tomato paste and paprika
and mix. Add half the water and the garlic,ginger pepper and salt. Stir
well and then add the rest of the water, stir again ,cover and bring to
boil.
When the water boil, add the lentils ,lower the flame and cook 20-30
minutes, until the lentils soften. Serve hot.

[rantipole]

Thanks for doing all this work. I've never had Ethiopian food, but this is inspiring.

Cheers,
rant

[GoodbyeGirl]

SHERO WAT (ethiopian dry peas bowl)

1/2 kilogram dry green peas
3 large onions
1/2 cup oil
1 head garlic
1/2 Teaspoon ground ginger
1/2 Teaspoon black pepper
1 Teaspoon salt
3 cups water
Soak the peas in tap water for 20 minutes.
Peel the onions and cut into small cubes. Peel and mash the garlic.
Heat the oil in a pan and saute the onion and garlic until golden.
Add the ginger, pepper and salt and 2 cups water. Stir well, cover and
bring to boil.
When the water boil, add the peas and the rest of the water and cook 40
minutes on a medium-low flame. Serve hot

[GoodbyeGirl]

SPICED COLLARD GREENS
2 Lb Collard Greens, Stems Discarded -- Leaves Chopped
1/2 Cup Water
1/2 Tsp Cayenne
12 Tsp Freshly Ground Black Pepper
1 Tsp Crushed Garlic
1/4 Cup Niter Kebbeh
3 Tbsp Coarsely Chopped Yellow Onion
salt to taste
cook the collard greens covered in a 4 quart saucepan along with
about 1/2 cup water. Add the cayenne, black pepper, garlic, niter kebbeh and chopped onion. Cook covered until the greens collapse. Allow
the greens to cool a bit and salt to taste

[GoodbyeGirl]

SPICY EGGPLANT STEW
3 lb Eggplant
2 c Onion; chopped
2 T Garlic; minced
2 T Lemon juice
2 ts Salt
2 ts Ginger, fresh; chopped
1/2 ts Fenugreek
1/2 ts Cardamom
1/4 ts Nutmeg
1/4 c niter kebbeh
3/4 c Water
1/4 c Wine, white, dry
1/4 c Berbere
2 T Paprika
Cut eggplant into small serving pieces. Combine onion, garlic,
lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and niter kebbeh in a saucepan. Simmer two to three minutes. Add the
water, wine, berbere, and paprika. Cook briskly for three to
five minutes or until sauce is the consistency of cream. Add the
eggplant pieces. Cover tightly and simmer 20-30 minutes until eggplant is soft.

[GoodbyeGirl]

SPINACH WITH COCONUT MILK AND PEANUT SAUCE (m'chicha wa nazi)
2lb fresh spinach
1t salt
2T niter kebbeh
1c finely chopped onions
1T finely chopped fresh hot chilies
1c coconut milk
1/2c unsalted roasted peanuts, crushed
wash the spinach under cold running water. with a sharp knife trim away any bruised or blemished spots and strip the leaves from their stems. place the spinach and salt in a heavy 4-5 quart casserole, cover tightly, and cook over moderate heat for about 10 minutes, or until the spinach is tender. drain the spinach in a sieve, then squeeze it complitely dry a handful at a time. chop the leaves coarsely and set aside.
in a heavy 10-12 inch skillet melt the niter kebbeh over moderate heat. when the foam begins to subside add the onions and chilies and, stirring frequently, cook for about 5 minutes, or until they are soft but not brown. watch carefully for any sign of burning and regulate the heat accordingly. stir in the coconut milk and peanuts and bring to a simmer over moderate heat. reduce heat to its lowest point and, stirring frequently, cook uncovered for 2-3 minutes. add spinach and cook for 4-5 minutes longer, until it is heated through. serve at once.

[GoodbyeGirl]

there should be enough here to find something you like to make a meal of. you can switch out ingredients if you prefer a different type of bean or legume instead of the lentils, or different greens or vegetables. since a lot of the food is spicy or heavy i usually serve slices of fresh seasonal fruit during or after the meal.
if anyone else would like to add onto these recipes that would be great. in the future i will probably come back to add on some different breads, salads, desserts.....

[GoodbyeGirl]

CHICKPEA FLOUR "FISH" WITH RED PEPPER SAUCE
(yeshimbra assa)

"FISH" FRITTERS
3c chickpea flour
2t salt
1t white pepper
3/4 to 1c water
2T finely grated onions
1t finely chopped garlic
vegetable oil for deep frying

sift the chickpea flour, salt & pepper into a deep bowl. make a well in the center and combine 3/4c of water, onions & garlic in the well. gradually stir the dry ingredients into the water & onions and, when blended, beat vigorously with a spoon or knead with both hands until the dough is smooth and can be gathered into a compact ball. if the dough crumbles add up to 1/4 cup more water, 1 teaspoon at a time, until the particles adhere.
on a lightly floured surface roll out the dough until it is about 1/4 inch thick. with a small sharp knife cut the dough into fish shapes about 3" long & 1" wide. if you like, use the point of the knife to decorate the top of each "fish" with scales & fins.
pour oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 350 degrees on a deep frying thermometer. fry the "fish", 4 or 5 at a time, for 3 to 4 minutes, turning them frequently until they puff slightly and are golden brown on both sides. as they brown transfer them to paper towels to drain.

SAUCE
2c finely chopped onions
1/4c vegetable oil
1/2c berbere (see above)
1T finely chopped garlic
1 1/2c water
1t salt

in a heavy, ungreased 10 to 12 inch skillet (preferably nonstick) cook the chopped onions over moderate heat for 5 to 6 minutes, or until they are soft and dry. shake the pan & stir the onions constantly to prevent them from burning; of necessary reduce the heat or lift the pan occasionally to let it cool for a few moments.
pour in the 1/4c of oil & when it begins to splutter add the berbere & garlic, and stir for a minute or so. pour in the water and, stirring constantly, cook briskly until the sauce thickens lightly. season with the salt.
place the "fish" in the skillet & baste them well with sauce. reduce the heat to low, cover the pan partially, and simmer for 30 minutes.

[absentmindedfan]

Oh wow this all looks divine, thank you!