Ethiopian Spiced Beef Jerky (Quanta)

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


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 

No comments:

Post a Comment


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

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.