Ethiopian Spiced Beef Jerky (Quanta)

 Ingredients:
4 lbs beef tenderloin or 4 lbs boneless sirloin
2 tablespoons chili powder (berbere) or 2 tablespoons chili paste (Awaze)
3 tablespoons dry wine or 3 tablespoons sherry wine
1 tablespoon olive oil or 1 tablespoon vegetable oil
¼ teaspoon false cardamom
½ teaspoon black pepper
1 pinch salt


Directions:

1st Step: Remove fat; cut the meat in long strips with zigzag shapes;
2nd Step: Mix the chili powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt;
3rd Step: Marinate the meat with the mixed dressing;
4th Step: Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry;
5th Step: Break the dried meat in small pieces; keep the pieces in a tight glass jar. Serve it at room temperature.

10 Servings

For nutritional facts of this recipe please visit  http://www.food.com/321136 

Ethiopian Mild Red Chili Pepper Powder (YeAwaze Duket)

Mild Red Chili Pepper Powder (YeAwaze Duket) is one of the main ingredients of Ethiopian cooking.

Ingredients:

10 lbs Hot long red chili peppers
3 lbs Fresh cloves garlic
2 lbs Ginger roots
½ cup Sacred basil (besobla)
½ cup Cardamom (korerima)*
2 tablespoons Cloves
3 tablespoons Cinnamon
¼ cup Bishop weeds (netch azmud)*
1 cup Shallot or red onion
1½ cup Salt
Water as required


Preparation:

1st Step: Cut the peppers and remove all the seeds; keep the seeds aside if you wish to use the seeds for another recipe called Afringe;

2nd Step: Rinse the peppers 3 to 4 times and dry under the sun until crunchy; pound the peppers;

3rd Step: Peel and chop the onion and ginger, peel the garlic; mix with bishop weed, scared basil; add the spices to the pepper and pound again.

4th Step: Add to the spiced pepper one cup of water. Keep it tight in a container for a day.

5th Step: The next day, Put mixture under the sun to completely dry;

6th Step: Lightly warm and grind cinnamon, cloves, cardamom and salt.;

7th Step: Mix all ingredients together and take it to the mill house. Keep the Awaze powder in a tight container preferably in fridge.

* You will find these spices in Ethiopian or Indian shops.

For nutritional facts of this recipe please visit http://www.recipezaar.com/431511. For vitamin content please click on "Print Recipe" on aforementioned site.

Spicy Mayonnaise Dip

3 egg yolks
4 tsp white vinegar or lemon juice
¼ tsp salt
A pinch of white pepper
1 T mild chili pepper paste (awaze) 
1 cup olive or vegetable oil
3 T boiling water

Place yolks, salt, awaze or berbere, white pepper, and 1 teaspoon lemon juice in mixing small bowl. Whisk with a fork or beat with a wooden spoon forcefully until creamy. Add ½ cup oil, drop by drop beating well all the time. By continuously beating, add 2 teaspoons of lemon juice and 1 tablespoon of boiling water. Add ¼ cup oil and whisk well. Add another ¼ cup of oil drop by drop beating forcefully at all time. Add 1 teaspoon lemon juice and 1 tablespoon boiling water and whip well. Pour the rest of the oil slowly beating at the same time. Add remaining lemon juice and water; Beat until smooth and thick. If it becomes too thick, add one or more tablespoon of boiling water. Keep it in fridge stored in screw-top jar.

N.B. If shorter version is preferred, mix 4 tablespoons ready-made mayonnaise, 1 tablespoon of awaze or berbere, 2 tablespoons oil, 2 tablespoons cold water,1 teaspoon lemon juice, a pinch of salt and white pepper and whisk it well until creamy and serve it chilled.

For nutritional facts of this recipe please visit http://www.food.com/recipe/spicy-mayonnaise-dip-462839

Welcome

My name is Yewoin and my hobby is cooking. These simple, nutritious and tasty recipes are from my kitchen to yours. I hope you will enjoy them.

I have published, a cookbook called Yewoin's Family Recipes: Cooking and Caring. The main purpose of the cookbook is to use the proceeds to help the elderly people of Ethiopia. The cookbook has many more recipes including vegetarians and vegans.

If you have any question or suggestion, my e-mail address is yewoinfamilycooking@gmail.com

Here are some of my recipes:

Some of my recipes' nutritional facts and the calories content are analyzed. You may find a link at the bottom of each recipe.