Ethiopian Corn Cereal (YeBekolo Qiniché)

Ingredients:

2 cups cracked Corn
2 tablespoon purified butter (NitirKebe)* or
3 tablespoon olive oil
1 medium shallot or red onion
4 cups or more water
½ cup milk (optional)
¼ teaspoon garlic powder
¼ teaspoon black pepper
1/8 teaspoon turmeric powder
Salt to taste

Preparation:

1st Step: Thinly chop the onion; in a medium pot saute the onion with one tablespoon of oil for 5 minutes or until tender;

2nd Step: To the saute onion add, 3 cups of water, milk, 1 tablespoon butter or 2 tablespoon oil, garlic, black pepper, turmeric powder, salt;

3rd Step: Rinse the cracked Corn, add to the spiced boiling pot; in a lower heat, cook it for 20 to 25 minutes or until it absorbs the water, stir continuously and gently;

4th Step: Remove from heat; add the remaining butter or olive oil and mix it very well; serve it immediately or keep it in the fridge, warm it when needed.

* Click here to prepare Purified/Clarified Butter (Nitir Kebe)

For nutritional facts of this recipe please visit http://www.food.com/431170.

Ethiopian Barley and Flax Instant Meal (Besso Betelba)

Barley and Flax Besso is a kind of cereal which is perfect for breakfast or snack.

Ingredients:

2 cups barley flour (Yebeso Duket)
4 tablespoon flax seed powder
2 tablespoons clarified butter (Nitir Kebe) or
2 ½ tablespoons olive oil
½ teaspoon Mitimita (cayenne-type hot pepper)*
1 cup boiling water
½ teaspoon cardamom (Korerima)*
Salt (if needed)

Preparation:

1st Step: Boil water, remove from heat, combine it with butter or oil, mitmita, cardamom, and salt;

2nd Step: Place barley flour in bowl, gradually add the spicy marinated liquid and blend it well with spatula to avoid lump.

3rd Step: Using a tight sifter, spread the flax seeds powder over the blended barley and mix it well. Put it in individual serving plates and serve it with milk or orange juice.

Servings 2

Notes:

• Barley flour (Besso): If roasted barely flour is unavailable (a) Take 3 cups of barley seeds, soak and remove inedible outer skin (b) lightly roast the seeds for 10 minutes (c) grind the seeds (c) add ½ teaspoon roasted garlic powder and ¼ teaspoon ginger powder and salt to taste; grind it more; keep it in a tight container, store it in fridge; use it whenever needed.
• Flax seeds: Lightly roast the flax seeds, grind it; keep it in a tight container, use it immediately or keep it in the fridge for a day or two.

Click here to prepare Purified/Clarified Butter (Nitir Kebe)

* You will find the spices mentioned here in Ethiopian or Indian shops/groceries

Ethiopian Oat Cereal (YeAjja Qiniché)

YeAjja Qiniché is a breakfast meal easy to prepare and fulfilling.

Ingredients:
2 cups cracked oats
2 tablespoon purified butter (NitirKebe)* or
4 tablespoon olive oil
2 cups or more water
1½ cup milk (optional)
¼ teaspoon garlic powder
¼ teaspoon black pepper
1/8 teaspoon turmeric powder
2 tablespoon raisins
Salt to taste

Preparation:

1st Step: Rinse the cracked oats very well;

2nd Step: in a medium cooking pot, boil water; add milk, 1 tablespoon butter or 2 tablespoon oil, garlic, black pepper, turmeric powder, salt.

3rd Step: In the spiced boiling pot, add the cracked oats and cook it in a lower heat;

4th Step: After 15 minutes of cooking the oats, sprinkle the raisins and cook it for another 5 to 10 minutes or until it absorbs the water, stir continuously and gently;

5th Step: Remove from heat; add the remaining butter or olive oil and mix it very well; serve it immediately or keep it in the fridge, serve it warm.

Serving 4 persons

* Click here to prepare Purified/Clarified Butter (Nitir Kebe)

Scrambled Eggs with Vegetables

Tasty meal as breakfast or brunch with lighty toasted bread, fruit salad and coffee or tea.

Ingredients:

8 large eggs
¼ shallot or red onion
1 green onion/scallion
1 tomato
½ medium sweet red pepper (seeded)
1 potato (peeled)
1 carrot (peeled)
1½ tablespoon extra-virgin olive oil or vegetable oil
½ tablespoon butter
¼ cup milk
¼ teaspoon black pepper
Salt to taste

Preparation

1st Step: Clean and thinly chop all vegetables;

2nd Step: Sauté the onion, scallion, potatoes, carrots with the oil until tender;

3rd Step: Add, butter, sweet pepper, tomatoes; stir-fry for two minutes;

4th Step: In a bowl beat together the eggs (8 white and four yolks), milk with salt and black pepper;

5th Step: Pour the eggs on the sauté vegetables, hot pepper if desired, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetable.

P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture, sprinkle some parmesan cheese; preheat the oven to 350 degree and bake it for 10-12 minutes.

Serve it hot.

Serving four persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/329249. For vitamin content please click on "Print Recipe" on aforementioned site.

Barley and Fruit Juice (YeBesso Dukete Smoothie)

In Ethiopian, barley is one of the top cereal grains. The lightly roasted barely (YeBesso Dukete) is used as cereal and as a drink. Blending it with fruit makes it more tasty. It is satisfying as breakfast or snack.

Ingredients:

½ cup roasted barley flour (YeBesso Dukete)*
2 mangoes or 2 pears (peeled, seeded)
1 teaspoon honey or ½ teaspoon sugar
2 cups of cold water
4 ice cubes

Preparation:

1st Step: If roasted barely flour is unavailable (a) Take 3 cups of barley seeds, soak and remove inedible outer skin (b) lightly roast the seeds for five minutes (c) grind the seeds (c) add ½ teaspoon roasted garlic powder and ¼ teaspoon ginger powder and grind it more (d) keep it tight in a container and store it in fridge;

2nd Step: Chop the fruits;

3rd Step: Pour 2 cups of cold water in a blender, add ½ of the barely flour, fruits, honey and ice cubes; Blend it well; Serve it cold.

3 servings

* Roasted Barely flour (Yebeso Dukete) is available in Ethiopian groceries.

For nutritional facts of this recipe please visit http://www.food.com/349161

Ethiopian Sunflower Seeds Juice

Sunflower Seeds Juice is a healthy and tasty drink especially for vegans and Lent observers.

My Ethiopian Cooking: Sunflower Seed Juice

Ingredients:

2 cups sunflower seeds (Suff)
Head of rue (Tena Adam) or ginger root (peeled, sliced)
honey or sugar (as required)
4 cups water

Preparation:

1st Step: rinse the sunflower seeds with cold water;

2nd Step: In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft;

3rd Step: Strain in colander and discard the liquid; place the sunflower seeds in a food processor (blender), add 4 cups of cold water; grind and mash until all the seeds are crushed;

4th Step: Strain and pour the sunflower juice into a container; add head of rue or ginger root; cover and keep it in fridge.

5th Step: For one glass of sunflower juice, add 1 teaspoon of honey or ½ teaspoon of sugar; mix it well and drink.

P.S. Always shake the container to mix the sunflower juice before pouring into a glass.

4 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/355035. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Instant Bread (Chéchébsa or Kita Firfir)

Chéchébsa or Kita Firfir is a spiced bread; simple to prepare and delicious; served as breakfast or snack with cafe au lait (coffee with milk).

Ingredients:

1½ cups wheat flour or Teff flour
½ cup barley flour
3 tablespoons purified/clarified butter
¼ teaspoon cardamom powder (korerima)
1 teaspoon baking powder
1 tablespoon chili pepper powder (Berbere)
Salt and black pepper to taste
2 cups water or more

Preparation:

1st Step: Place the wheat/teff, barley flour and baking powder in a bowl; mix it well; add to the flour a small amount of water, blend it with hand, gradually adding water, kneading it well until the dough is smooth and elastic; you may use a food processor;

2nd Step: In a non-stick medium pancake pan, place the dough; make it flat to cover the pan; using fork, make some small holes; cook it in a lower heat on both sides until golden and crusty;

3rd Step: Melt the butter in a lower heat; mix with chili pepper (berbere), false cardamom, black pepper and salt;

4th Step: Remove the pan-baked bread (Kita) from the heat, cut it in very small pieces;

5th Step: Mix the melted-spiced butter and the bread pieces until well combined. Serve it hot.

Chéchébsa (Kita Firfir) is served as breakfast or snack.
Serving 3 persons.
For nutritional facts of this recipe please visit http://www.food.com/362215

Ethiopian Cream of Oatmeal (YeAjja Atimit)

My Ethiopian Cooking: Cream of Oatmeal (YeAjja Atimit)

Ingredients:

1 cup oat flour or 2 cups coarse-cut oats
1 cup milk
1 tablespoon honey or sugar
2 teaspoon purified butter (if desired)
4 cups water

Preparation:

Oat flour cream: mix the flour with cold water and milk; bring to boil; stir continuously; boil for 20 minutes until smooth and creamy; add butter, honey or sugar; stir well; remove from heat; drink it hot.

Coarse-cut oats cream: soak the oats with six cups of cold water for two to three hours; blend and strain the liquid into a boiling pot; add milk; stir continuously and boil for 20 minutes until smooth and creamy; add butter, honey or sugar, stir well; remove from heat; drink it hot.

Ethiopian Cracked Wheat Cereal (Yesinde Qiniché)

My Ethiopian Cooking: Cracked Wheat Cereal (Yesinde Qiniché)

Ingredients:

2 cups cracked wheat
1-2 tablespoon purified butter (Nitir Kebe)*
3 cups water
¼ garlic powder
1½ cup milk or rice milk
A pinch of turmeric or curry powder
Salt and black pepper to taste

Preparation:

1st Step: In a non-stick cooking pot, combine and boil water; milk or rice milk, one tablespoon of butter, turmeric or curry, and salt;

2nd Step: Rinse the cracked wheat with cold water; add it to the boiling liquid; lower the heat, stir occasionally to prevent from sticking; cook for 20 minutes or until liquid is absorbed and the cereal is soft;

3rd Step: Remove from heat, add one tablespoon of butter (if desired).

Serve it hot as breakfast, snack or as a side dish.

P.S. If preferred, you may use cracked oats.

* Please click here to see how to prepare Purified Butter (Nitir Kebe)

Flax Seeds (Telba) and Fruit Juice (Smoothie)

This flax seeds smoothie is nutritious and tasty.

Ingredients:

1 cup flax seeds
1 pear
1 mango
2 cups of water
2 teaspoons honey (optional)
6 ice cubes

Preparation:

1st Step: Grind the flax seeds;

2nd Step: Peel and chop the pear and mango;

3rd Step: Mix all ingredients and blend in the food processor. Serve it immediately.

Serving 4 persons.

P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.

For nutritional facts of this recipe please visit http://www.recipezaar.com/290757. For vitamin content please click on "Print Recipe" on aforementioned site.