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:

1^st Step: Remove fat; cut the meat in long strips with zigzag shapes;
2^nd Step: Mix the chili powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt;
3^rd Step: Marinate the meat with the mixed dressing;
4^th Step: Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry;
5^th 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