Influenced by old tribal discussion methods, which allows tribal members to come together in a renewal of language and culture.
Ethiopian Chickpea Wat
For 20 people
6 2/3 tablespoons extra virgin olive oil
3 1/3 large red onion, finely chopped
6 2/3 carrots, finely chopped
3 1/3 potato, peeled and chopped
1 2/3 teaspoons cayenne pepper
1 2/3 teaspoons paprika
1 2/3 teaspoons ginger
1 2/3 teaspoons salt
1 2/3 teaspoons black pepper
7/8 teaspoon cumin
7/8 teaspoon cardamom
3 1/3 tablespoons tomato paste
3 1/3 cups chickpeas, drained and rinsed
5 cups water
3 1/3 cups frozen peas, thawed
1 Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
2 Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
3 Reduce heat to low and simmer, covered, until vegetables are tender and the flavour is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.
Cabbage and Sweet Potatoes:
1/2 cup olive oil
1 onion, thinly sliced
1 teaspoon sea salt
1 tablespoon freshly grated ginger
1/2 teaspoon ground black pepper
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 head cabbage, shredded
2 sweet potatoes, peeled and cut into 1-inch cubes
Heat the oil in a pan, and sauté the onion and ginger until soft. Stir in salt, pepper, cumin, and turmeric, and cabbage. Cook another 15 minutes, stirring often. Add the diced potatoes, and cover. Cook, stirring often, until potatoes are soft.
”Injera” (coconut flour crepes!)
1/4 cup coconut flour
1/4 cup coconut milk (full fat)
1/2 tsp salt
Mix ingredients well. I had to add a few teaspoons of water to get the batter to thin a little more. Heat griddle to 350 degrees. Pour about 1/4 c batter to a tortilla-size onto griddle, and cook like pancakes.
Ye’abesha Gomen (Ethiopian Collard Greens)
4 tbsp. unsalted butter
1⁄8 tsp. black cardamom seeds
1⁄8 tsp. ground fenugreek
1⁄8 tsp. nigella seeds
1⁄4 cup extra-virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded, and minced
1 1″ piece ginger, peeled and minced
1 1⁄2 lbs. collard greens, stemmed and cut crosswise into 1⁄4″-wide strips
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste
Heat butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and nigella and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook, stirring often, until
browned, 10 minutes. add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes. Add collards, 1 1⁄3 cups water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook,
stirring occasionally, until collards are tender, 50–55 minutes. Stir in vinegar and serve collards hot.
Azifa (Ethiopian Green Lentil Salad)
1 cup of green lentils (soak them over night, you can used canned but it is just not the same)
1 big lemon and its juice
1 Tbs. Olive oil
2 tomatoes finely chopped
1 green chilli chopped
1 medium red onion finely chopped
Salt and pepper to taste
Mustard to taste
Cook your pre soaked lentil in a pan with water until tender.
Once done drain and give them a little mash (not too much)
Add the remaining ingredients and mix well. Adjust seasonings to taste.
Chill before serving.
Cook your pre soaked lentil in a pan with water until tender. Once done drain and give them a little mash (not too much). Add the remaining ingredients and mix well. Adjust seasonings to taste.