Spiced Collard Green (YeGomen Kitfo)

This simple vegetable side-dish is appetizing and nutritious.

Ingredients:

1 lb collard green
2 teaspoons Mitmita *
4 tablespoons extra-virgin olive oil or
1½ tablespoon purified/clarified butter (Nitir Kebe) **
½ teaspoon cardamom powder (korerima) *
½ teaspoon garlic powder or fresh garlic (diced)
Salt and pepper to taste
Water as required

Preparation:

1st Step: Separate the leaves, cut and discard the end stems, wash well in cold water. Then finely chop the leaves. Soak it in cold water;

2nd Step: Boil 8 cups of water in a large pot and add the collard green, whenever needed add boiled water and cook it for 20 minutes or until tender or until it absorbs all water.

3rd Step: Step: In medium pot, on a lower heat melt the butter, remove from heat, add mitmita, cardamom, garlic, black pepper, salt. If oil is used, no need warm, just mix it with the rest of ingredients;

4th Step: Combine the cooked collard green with the spicy butter or oil; using fork and spoon, mix it until completely marinated.

5th Step: Serve it with Injera, pita bread or any bread of your choice.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified/Clarified Butter (Nitir Kebe)

Sardines Wot (Sardines Stew)

Sardines Stew is my sister Haimi's favorite dish.
 
Ingredients:
12 oz sardines (4 canned)
1 cup shallot or red onions (finely chopped)
1 ½ tablespoons hot red chili powder (berbere)
2 tablespoon tomato sauce
3 tablespoons vegetable or olive oil
4 garlic cloves (diced)
¼ teaspoon ginger powder
¼ teaspoon black pepper
¼ teaspoon cardamom powder
1½ cup water
Salt (if needed)

Preparation:

1st Step: Cook the onion with 1 tablespoon of oil and ½ cup of water (by gradually adding the water); stir and sauté continuously until it is very soft.

2nd Step: Add ½ cup of water, chili powder, tomato sauce, garlic, ginger, black pepper and 2 tablespoons oil boil; stir and cook for 10 minutes and add ½ cup water and cook for 2 minutes;

3rd Step: Open the sardines, strain and discard the oil or water which comes with it; add the sardines in the stew and stir and cook for 10 minutes. Add cardamom powder and stir. Remove from heat.

4th Step: Serve it warm or cold as dipping sauce.

Serving 4.

Ethiopian Whole Chickpeas Mild Stew (Yeshinbera Alicha Fitfit)

This is a yummy side-dish. It looks like soup and served with Injera cut in pieces. I always prepare it when I have a big gathering during Lent time.

Ingredients:
2 cups dried chickpeas
1 cup onion (thinly chopped)
1 cup vegetable or corn oil
6 cloves garlic (diced) or 1 teaspoon garlic powder
¼ teaspoon cardamom powder (korerima) *
¼ teaspoon turmeric *
1 teaspoon yellow mustard or 1 tablespoon fresh ginger-root juice
¼ teaspoon black pepper
2 long hot green peppers, seeded and sliced
6 cups of water
Salt to taste

Preparation:

1st Step: Cook the onion with 2 tablespoons of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. Add five cups of water, boil it for five minutes;

2nd Step: Rinse and add the chickpeas, cook it for 15 minutes;

3nd Step: Add oil, garlic, turmeric, black pepper, mustard or ginger; mix it well and cook for 20 minutes or until the chickpeas are soft;

4th Step: Add salt and cardamom powder, remove from heat and add the green sliced pepper.
At room temperature, keep it in the fridge.

5th Step: Cut the Injera in pieces and place them in a serving bowl; pour the chickpeas mild stew and mix it gently. Serve it cold.

Note:
* You will find these spices in Ethiopian or Indian shops/groceries.
-If you prefer the chickpeas in a can, it would take less time to cook but rinse it well.
-You may use dried yellow peas instead of the chickpeas.
-To make the dried chickpeas soft and tender, it would be advisable to soak them for at least a day before cooking.

Sweet and Spicy Vegetarian Stuffing

This fruit and vegetable casserole is a delicious side-dish.

Ingredients:

6 cups cornbread cubes
4-5 tablespoons or more olive oil or vegetable oil
1 red onion (peeled, diced)
1 red potato (peeled, diced)
1 carrot (peeled, diced)
1 apple (peeled, diced)
1 leek (diced)
1bell pepper (seeded, diced)
1 stalk celery (diced)
½ teaspoon garlic powder
1½ teaspoon chili powder (berbere)
2 cups vegetable stock
1 cup apple juice
½ cup orange juice
Salt and black pepper to taste

Preparation:

1st Step: With four tablespoons of water, sauté the onion, leek, apples and bell peppers until soft; add the olive oil, vegetable stock, chili powder (berbere) and garlic. Cook it for 10 minutes;

2nd Step: In a bowl, place bread cubes; mix with the cooked vegetable;

3rd Step: In a lower heat warm the apple juice and orange juice;

4th Step: Pour the juice gradually to the stuffing and mix it well;

5th Step: Season stuffing with salt and pepper; if it is dry, add vegetable stock;

6th Step: Heat the oven to 350 degree;

7th Step: Place the stuffing in a baking dish; cover it with foil. Bake the stuffing for 20-25 minutes;

8th Step: Uncover and bake for five minutes. Serve it warm.

10 Servings.

For nutritional facts of this recipe please visit http://www.recipezaar.com/349968. For vitamin content please click on "Print Recipe" on aforementioned site.

Stir-fried Cauliflowers

Delicious side-dish.

2 medium head cauliflowers
4 eggs (optional)
1½ cup milk or rice milk
½ cup white all purpose flour
1 cup vegetable oil
2 garlic cloves (sliced)
¼ teaspoon Salt
¼ black pepper

Preparation:

1st Step: Cut the cauliflower into florets and discard the leaves; rinse with cold water;

2nd Step: Boil water in a large pot; add salt and the cauliflowers; Cook it for two minutes and drain;

3rd Step: Beat the eggs and milk very well; add a pinch of salt and the black pepper; slowly add the flour and blend it till smooth; OR mix the rice milk, the flour, black pepper, salt and beat until smooth;

4th Step: Dip the cauliflower florets with the mixture until each floret is coated well;

5th Step: In a large non-stick pan, in a medium heat sauté the garlic with one tablespoon of oil for a minute; remove garlic; add the rest of the oil;

6th Step: When the oil is hot, place the whole florets piece by piece on the pan; stir well for two minutes or until lightly brown; remove from heat/oil with straining spoon. Serve it warm.

Six servings
For nutritional facts of this recipe please visit http://www.food.com/345954

Ethiopian Spicy Cheese Dip

Spicy, delicious and appetizing side-dish.

Ingredients:

2lb farmers cheese (unsalted)
2 tablespoons clarified butter (Nitir Kebe) **
2 teaspoons Mitimita (cayenne pepper) **
¼ teaspoon garlic powder
¼ teaspoon cardamom powder (Korerima) *
¼ teaspoon White pepper

Preparation:

1st Step: In a bowl, flake the cheese with forks;

2nd Step: In small pot, on a lower heat, melt the butter; remove from heat; add Mitmita (cayenne pepper), cardamom, white pepper and garlic powder;

3rd Step: Pour the melted spiced butter on the cheese; mix well until completely marinated;

4th Step: Keep it in the fridge and serve it cold.

8 Servings

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Clarified Butter (Nitir Kebe)

P.S. If home-made cheese is needed, boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously. leave it to cool, strain and discard the water; keep it in fridge.
For nutritional facts of this recipe please visit http://www.recipezaar.com/347075. For vitamin content please click on "Print Recipe" on aforementioned site.

Beef-Tomato Steak

Ingredients:
1 lb (½ kg) beef tenderloin/boneless sirloin
1 onion (thinly sliced)
½ tablespoon butter
2 tomatoes (seeded, sliced)
1 bunch rosemary or 2 teaspoons dry rosemary
2 green onions/scallions (chopped)
2 garlic cloves (mashed)
½ teaspoon garlic powder
2 tablespoons extra-virgin olive oil or vegetable oil
2 teaspoon red chili powder (Berbere)
1 tablespoon sherry or red wine (optional)
¼ teaspoon Italian seasonings
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: Cut the beef in tiny slices; marinate with butter, chili pepper, wine or sherry and Italian seasonings (keep it in fridge for ½ an hour if preferred);

2nd Step: Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary. Cook until lightly brown (10 minutes); remove from heat;

3rd Step: Sauté the onion and scallions with one tablespoon until tender;

4th Step: Add the sliced tomatoes to the onion; Stir-fry for 2 minutes;

5th Step: Combine the vegetable with the beef by lightly straining the beef broth; keep the beef broth;

6th Step: To the beef-tomato steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; mix well (cook for 2 minutes);

7th Step: Add the sliced hot green peppers; lightly mix and remove from heat. Serve it hot.

4 servings
For nutritional facts of this recipe please visit http://www.food.com/317391

Ethiopian Mild Lamb Stew (Yebeg Alicha)

Lamb (Yebeg0) Alicha is my favorite dish. It reminds me of my childhood.

Ingredients:

2 lb lamb chops (ribs and meat)
¼ cup purified butter **
2 cups white onion (thinly chopped)
1 tablespoon fresh garlic or 2 teaspoon garlic powder
1 tablespoon fresh ginger-root juice or ¼ teaspoon ginger powder
1 teaspoon cardamom powder (korerima) *
¼ teaspoon bishop weed *
¼ teaspoon turmeric *
2 long hot chili peppers, seeded and sliced
6 cup boiled water
Salt to taste

Preparation:

1st Step: Cut the ribs in smaller sizes and the meat in small strips, wash it with cold water;

2nd Step: Boil water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain;

3rd Step: In medium heat, cook the onion with two cups of water (adding the water gradually); stir continuously until tender (10-15 minutes);

4th Step: Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.

5th Step: Add the ribs and the meat; stir for five minutes; put four cups of water and turmeric; cover and cook for 30 minutes;

6th Step: Add cardamom (korerima), salt to taste and cook to simmer;. at the end, add the hot peppers and remove from heat.
Serving 6 persons

* You will find these spices in Ethiopian or Indian shops
** Please click here to see how to prepare Purified Butter (Nitir Kebe)
For nutritional facts of this recipe please visit http://www.food.com/321660

Ethiopian Split Pea Mild Stew (Yeater Kek Alicha)

My Ethiopian Cooking: Split Pea Mild Stew (Yeater Kek Alicha)
Simple dish for vegans, vegetarians and Lent observers

Ingredients:

1 cup yellow split peas (rinsed)
2 red onions (diced)
½ cup olive oil or vegetable oil
4 cups water
¼ teaspoon bishop weed powder *
½ teaspoon fresh garlic or garlic powder
¼ teaspoon ginger powder
¼ teaspoon turmeric powder*
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: In a medium pot, bring to boil 3 cups of water; add the rinsed split peas; Cook it for 20 minutes or more;

2nd Step: Meanwhile, in medium heat cook the onion with one tablespoon of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes);

3nd Step: Add to the cooked onion, half cup of water, the rest of the oil, garlic, bishop weed, ginger and turmeric; Cook for five minutes;

4th Step: Strain the water from the cooked peas, set aside the water;

5th Step: Add the cooked peas to the onion; mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 10 minutes or until simmers;

6th Step: Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.

Serving 4 persons.

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

For nutritional facts of this recipe please visit http://www.recipezaar.com/320148. For vitamin content please click on "Print Recipe" on aforementioned site.

Spinach Dish

This Spinach dish is simple and instant.

Ingredients:

1 lb fresh spinach (washed, stems removed and lightly dry)
2 green onions/scallions (diced)
2 tablespoon extra-virgin oil or vegetable oil
4 garlic cloves (sliced) or ½ teaspoon garlic powder
½ teaspoon Italian seasoning or parsley
2 hot green peppers (seeded and sliced)
2 tablespoons water
Black pepper and salt to taste

Preparation:

1st Step: Sauté the onions and garlic with oil in a medium pot for 2 minutes;

2nd Step: Add 2 tablespoons water, black pepper and salt. Stir for 1 minute;

3rd Step: Lower the heat, add spinach, stir for five minutes; add the Italian seasoning or parsley, remove from heat before it releases water;

4th Step: Add the peppers, mix and cover it. Serve it cold or hot.

6 servings

For nutritional facts of this recipe please visit http://www.food.com/350905

Ethiopian Ground Beef Mild Stew (Minchet-Abesh Alicah)

Mild and tasty Ethiopian dish.

Ingredients:
1lb ground lean beef
1 cup onion (thinly chopped)
½ cup clarified/purified butter **
¼ cup white wine (if preferred)
1 teaspoon garlic powder or garlic cloves (diced)
¼ teaspoon cardamom powder (korerima)*
¼ ginger powder or 1 tablespoon fresh ginger juice
¼ teaspoon turmeric or curry *
¼ teaspoon white pepper powder
4 cup water (boiled)
Salt to taste

Preparation:

1st Step: In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown;

2nd Step: In the cooked onion, add one cup boiled water, purified butter, garlic, ginger, bishop weeds, wine and turmeric. Cook for 5 minutes;

3rd Step: On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown;

4th Step: Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers;

5th Step: Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.

Serve it hot with Injera, rice, bread or as desired.

6 Servings

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)

For nutritional facts of this recipe please visit http://www.food.com/355730

Ethiopian Mild Split Lentil Stew

Simple to cook, mild and tasty dish for vegans and lent observers.

My Ethiopian Cooking: Mild Split Lentil Stew (Yemser Alicha)

Ingredients:

1 cup split lentils
3 tablespoon extra-virgin olive oil or vegetable oil
1 onion (thinly chopped)
5 ½ cups water
¼ teaspoon turmeric or curry *
4 fresh garlic cloves (diced) or 1 teaspoon garlic powder
¼ teaspoon ginger powder or 1 teaspoon fresh ginger root juice
¼ teaspoon white pepper powder or black pepper
1 hot green pepper(seeded, sliced)
Salt to taste

Preparation:

1st Step: Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook it for 5 minutes;

2nd Step: Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup;

3rd Step: Meanwhile sauté the onion with ½ cup of water and oil for 5 minutes or until tender;

4th Step: To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;

5th Step: Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes until it simmers.

6th Step: Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.

* You will find these spices in Ethiopian or Indian shops/groceries

For nutritional facts of this recipe please visit http://www.recipezaar.com/327834. For vitamin content please click on "Print Recipe" on aforementioned site.

Swiss Chard Dish (Ethiopian Costta)

Ingredients:

1 lb Swiss chard (Costta)
2 green onions/scallion (chopped)
1 leek (chopped)
2 tablespoons extra-virgin oil or vegetable oil
½ teaspoon garlic powder
¼ teaspoon dry basil
1 hot green pepper (seeded and sliced)
Black pepper and salt to taste
2 tablespoons water

Preparation:

1st Step: Separate the Swiss Chard stem and leaves; rainse them well with cold water; chopping the leaves and the stem separate;

2nd Step: Slightly dry the chopped leaves with salad spinner or towel paper;

3rd Step: Sauté the chopped stem, onion, leek, garlic with oil in a medium pot for 2 minutes;

4th Step: Add water, basil, black pepper and salt. Cook it for a minute;

5th Step: Add the Swiss chard leaves, lower the heat, mix it well (3 minutes); Remove from heat before it releases water;

6th Step: Add the hot sliced pepper, mix and cover it. Serve it cold or hot.

Serving 4

Ethiopian Peas Powder Mild Stew (Yeater Shiro Alicha)

My Ethiopian Cooking: Peas Powder Mild Stew (Yeater Shiro Alicha)

Ingredients:

1 cup peas powder *
5 cups water or more
1 medium onion (finely chopped)
4 or more tablespoon extra-virgin olive oil or vegetable oil
1 teaspoon fresh garlic (minced) or garlic powder
1teaspoon dry ginger powder or 1 tablespoon fresh ginger juice
½ teaspoon cardamom powder (korerima)*
½ teaspoon turmeric or curry
2 hot green peppers (seeded, sliced)

Preparation:

1st Step: Sauté the onion and fresh garlic with oil, adding gradually half cup of water (5 to 10 minutes);

2nd Step: Add one cup of water, ginger, turmeric or curry, boil for five minutes;

3rd Step: To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well;

4th Step: Stir continuously to avoid lumps, add the rest of the water; cook in a lower heat for at least 20 minutes;

5th Step: Add false cardamom, black pepper and salt; cook for 10 minutes or until simmers.

Serve it cold or warm with Injera, pita bread. Keep it in the fridge.

If needed, add 2 tablespoons purified butter (Nitir Kebe) instead of the oil.

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

Grilled Chicken With Vegetables

Ingredients:

4 chicken thighs, 4 Chicken breasts, 4 drumsticks
3 medium red sweet peppers (seeded and cut in halves)
3 medium orange or yellow sweet peppers (seeded and cut in halves)
4 medium squash (cut in four slices each)
2 teaspoon rosemary
1 medium tomato (seeded, peeled and blended) or
2 tablespoon of tomato sauce
1 teaspoon hot red chili pepper powder or crushed hot red pepper
½ cup cooking white wine or 2 tablespoon dry sherry
5 tablespoon of oil
1 teaspoon fresh diced garlic
½ teaspoon garlic powder
1 tablespoon teriyaki or soy sauce
Salt and black pepper to taste

Preparation:

1st Step: Remove skin and fat from the chicken; with slices of lemons/lines wash the chicken in cold water; soak the chicken for 10 minutes with cold water, fresh slices of limes/lemons and a pinch of salt;

2nd Step: Remove lime/lemon; rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece;

3rd Step: In small pot, mix and stir for 2 minutes, four tablespoon of oil, garlic, red chili pepper powder, rosemary, wine, tomato sauce, teriyaki sauce, black pepper and salt;

4th Step: In non-stick baking pan, lay the chicken pieces; brush with the sauce coating all sides;

5th Step: Bake the marinated chicken uncovered for 30 minutes (15 minutes each side) at 375 degree;

6th Step: Marinate the vegetables with oil, black pepper,salt, a pinch of garlic and rosemary;

7th Step: Preheat the broiler; place the chicken and grill for 30 minutes (15 minutes for each side);

8th Step: At the same time grill the vegetables (five to seven minutes each side);

9th Step: Plate the vegetables and chicken side by side; Serve hot.

Ethiopian Collard Green and Meat Stew

My Ethiopian Cooking: Collard Green and Meat Stew (Gomen Bisega)

Ingredients:

1lb collard greens
1lb lamb chops or beef ribs
2 tablespoons purified butter (Nitir Kebe) ** or
2-3 tablespoons oil
1 red onion or shallot (finely chopped)
1 teaspoon fresh garlic (diced)
½ teaspoon garlic powder
4 cup water (or more as desired)
¼ teaspoon false cardamom *
1 tablespoon fresh ginger juice or ½ teaspoon ginger powder
3 hot green peppers (seeded and sliced)
Salt and pepper to taste

Preparation:

1st Step: Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;

2nd Step: Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain;

3rd Step: Separate the leaves cut the end stems and wash in cold water. Chop the leaves in desired size; keep it in cold water;

4th Step: Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain;

5th Step: In a medium pot, sauté the onion, the fresh garlic with gradually adding 1cup of water (10 minutes);

6th Step: Add to the onion, butter, ginger juice, the ribs; stir for five minutes;

7th Step: Add the meat; stir for 10 minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil it for two-three minutes;

8th Step: Add the steamed collard green to the meat stew; Cover and cook it for 15 minutes;

9th Step: Add the hot peppers and remove from heat. Serve it warm.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)

For nutritional facts of this recipe please visit http://www.recipezaar.com/294501. For vitamin content please click on "Print Recipe" on aforementioned site

Ethiopian Spicy Cheese with Collard Greens (Ayeb Begomen)

Ingredients

1lb farmers cheese unsalted or home-made cheese
1lb collard greens (stems discarded, leaves chopped)
2 tablespoon purified butter (Nitir Kebe) **
1 teaspoon Mitimita (cayenne-type hot pepper) **
½ onion (cut in halves)
4 clove garlic
¼ teaspoon garlic powder
¼ teaspoon false cardamom powder (korerima) *
¼ teaspoon White pepper
¼ teaspoon black pepper
Salt to taste

Preparation:

1st Step: Cut the collard green leaves and discard the stems; Wash the leaves in cold water;

2nd Step: Boil water in a large pot; add onion, clove garlic, black pepper, and the collard greens. Cook it for 15 minutes until the leaves collapse altogether;

3th Step: Strain the collard greens and discard onion, garlic and water. Place the collard green on a platter or flat pan to dry; chop finely the collard greens;

4th Step: In a bowl, flake the cheese with forks;

5th Step: Combine the collard greens and the cheese;

6th Step: In small pot, on a lower heat, melt the butter, add Mitmita (cayenne), false cardamom, white pepper, garlic powder; Remove from heat;

7th Step: Pour the spiced melted butter on the mixture of the cheese and collard greens; Mix it well until completely marinated; add salt if needed.

Serve it at room temperature. Keep the rest in the fridge.
Serving 8 persons

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)

P.S. If home-made cheese is needed, you may boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously.

For nutritional facts of this recipe please visit http://www.recipezaar.com/294982. For vitamin content please click on "Print Recipe" on aforementioned site.

Ethiopian Mild Chicken Stew (Doro Alicha)

My Ethiopian Cooking: Chicken Mild Stew (Doro Alicha)

Ingredients:

4 small size chicken drumsticks
4 small chicken thighs
4 small chicken breasts
6 cup red onion or shallots (thinly chopped)
1 cup purified butter (Nitir Kebe) **
4 cloves garlic peeled and minced
1 teaspoon garlic powder
¼ teaspoon bishop weed powder *
½ teaspoon turmeric or curry *
1 tablespoon fresh ginger juice
¼ teaspoon ginger powder
¼ cup white wine (if preferred)
½ teaspoon false cardamom *
¼ teaspoon white pepper powder
6 cup boiled water (or more)
2 limes or lemons
6 medium or small eggs

Preparation:

1st Step: Clean the chicken by removing the skin and fat; trim the end bones; wash the chicken pieces three times in cold water with sliced lemons/limes; soak in fresh cold water with fresh pieces of limes/lemons and a pinch of salt( 10 minutes);

2nd Step: Meanwhile, in medium pot cook slowly the onion with two cups of water by stirring continuously until it is very soft and golden. You may add more water if needed. (15-20 minutes);

3rd Step: Remove lime/lemon and rinse the chicken pieces with fresh water and pat dry, make 2 one inch slits very lightly on each piece;

4th Step: In a non-stick baking pan put the cleaned chicken pieces side by side; sprinkle garlic powder, cover and bake them for 10 minutes at 375 degree; strain the chicken immediately and discard the water;

5th Step: In the cooked onion, add one cup of water, butter, garlic, ginger juice, bishop weeds, wine and turmeric. Cook for 5 minutes. Add the chicken pieces. Stir for five minutes. Add three cups of water (or more). Cover and cook it for 20 minutes;

6th Step: Meanwhile, boil six eggs for 15 minutes; Remove the shell;

7th Step: Add to chicken stew white pepper, false cardamom, salt to taste. Cook it 5 minutes;

8th Step: Add the hard-boiled eggs to the chicken stew. Remove the stew from heat. Serve it hot with Injera, rice, bread or as desired.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)

Baked Fish Fillets

Ingredients:

1 lb fish fillets (sea bass, flounder, etc.) cut in four pieces
½ cup minced and seasoned breadcrumbs
3 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoon lemon juice
¼ teaspoon red chili powder (berbere)
¼ teaspoon white pepper
¼ teaspoon garlic powder
Salt and black pepper to taste

Preparation:

1st Step: Cut the fish fillets into four pieces; clean the fillets with cold water and lemon or lime; tap dry;

2nd Step: In a bowl mix one tablespoon of oil, one tablespoon of lemon juice, hot red chili powder or paprika, white pepper and garlic;

3rd Step: Coat the fillets very well with the mixture; keep them in the fridge for 10-15 minutes;

4th Step: Meanwhile, mix the rest of the oil, lemon juice, salt and black pepper;

5th Step: Spread the breadcrumbs on flat baking sheet or a plate;

6th Step: Roll each fish fillet on the breadcrumbs; glaze the fillets with the mixture of oil and lemon; place the fillets side by side on non-stick or lightly greased baking pan;

7th Step: Preheat oven to 400 degree; Bake the fillets uncovered for 20 minutes.

4 Servings.

P.S. If desired, 1 tablespoon cooking white wine or dry sherry could be added to the mixture.

Ethiopian String Beans Stew (Yefesoleya Wot)

This side-dish is complementary to all Ethiopian food.

My Ethiopian Cooking: String Beans Stew (Yefesoleya Wot)

Ingredients

1 lb string beans (trimmed)
2 carrots
1 potato
1 leek or 3 green onions (scallions)
1 stalk celery
1 tomato (seeded and diced)
1 red onion or shallot
3 tablespoon olive or vegetable oil
1 bell pepper
1 teaspoon sun-dried tomato or tomato paste
½ teaspoon chili powder (berbere)
¼ teaspoon basil
½ teaspoon garlic (diced) or garlic powder
1 hot green pepper (seeded and sliced)
Water (as required)
Salt and black pepper to taste

Preparation

1st Step: In a boiling water, cook the string beans until crispy-tender (10 minutes);

2nd Step: Meanwhile chop all vegetables in desired shapes;

3rd Step: In a medium pot sauté the onions and the leek with one tablespoon of oil for one minute;

4th Step: Add to the onion, carrots, celery, potatoes and the rest of the oil; stir-fry until tender (10 minutes); add the bell pepper and cook for a minute;

5th Step: Add half cup of water, tomato, sun-dried/tomato paste, basil, garlic, chili powder (berbere), salt and pepper; Cook it for five minutes or more;

6th Step: Drain the string beans in a strainer and rinse with cold water in order to retain its green color;

7th Step: Mix the cooked string beans and the vegetable sauce; cook it for 10 minutes.

8th Step: Add the sliced hot green peppers and remove from heat. Serve it cold or warm.

6 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/344248. For vitamin content please click on "Print Recipe" on aforementioned site.