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

You may find my recipes here below. Moreover, some of my recipes' nutritional facts and the calories content are analyzed. You may find a link at the bottom of each recipe.

Vegetables, Fruits and Flax Smoothie

2 tablespoons flax seed powder
1 mango
1 green apple
1 banana
1 cup fresh Kale (organic, chopped)
1 cup fresh Spinach (organic, chopped)
2 medium carrots
1 celery rib
5 cups of water
½ teaspoon honey (optional)
8 ice cubes

Preparation:

1st Step: lightly roast and grind the flax seeds;

2^nd Step: Rinse all vegetables

3rs Step: Peel and chop the carrots, apple, mango and banana
4th Step: Mix all ingredients and blend in the food processor. Serve it immediately.

Serving: 6 Persons.

For nutritional facts of this recipe, please visit http://www.food.com//522923

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

Whole Fish Vegetable Stuffed

This recipe was adopted from a friend long time ago when I was in West Africa, where fish is fresh, straight from Atlantic Ocean.

Ingredients:

4-6 lb Whole fish (Red Snapper, Bass or any firm meaty whole fish )
¼ cup fresh lemon juice
2 cloves garlic (diced)
1 medium onion
½ teaspoon paprika
½ teaspoon chili pepper powder (berbere)
2 medium carrots
1 stalk celery
1/2 teaspoon parsley flakes
1 leek
2 medium potatoes
2 medium bell peppers
1 tomato
1 tablespoon white wine
3 tablespoons Vegetable or Olive oil
½ tablespoon margarine or butter (melted)
Salt and black pepper to taste
Fresh parsley or thyme

Preparation:

1st Step: Rinse the fish and the stomach cavity cleaned with lemon juice. Pat it dry with paper towel and put it on flat platter;

2nd Step: Thinly chop all vegetables;

3rd Step: Sauté the vegetables for 10 minutes with 2 tablespoons of oil, chili pepper powder, paprika, parsley, season with salt and black pepper; add the wine, keep it outside to marinate;

4th Step: Meantime, mix 1 tablespoon olive oil, melted butter; 2 tablespoons lemon juice and rub the fish inside and outside; season with salt and pepper;

5th Step: Wrap the head and tail of the fish with foil; Fill the cavity with stuffing mixture and close with skewers or sew; brush outside fish with the butter, oil and lemon mixture; Place fish on roasting rack or pan; bake it at 375 degree for 30 to 35 minutes; Remove from heat and place it on a flat platter;

6th Step: Carefully unleash the skewers or the string; brush it with leftover lemon mixture and garnish it with fresh parsley or thyme and place on the dining table; when time to eat cut it with sharp knife.

4-6 servings.

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 Lightly Spiced Bread

This bread is one of my favorites.

Ingredients:

3 lbs all purpose flour or Semolina
½ oz or 1 tablespoon highly active dry yeast
1 teaspoon baking powder
½ cup vegetable oil or corn oil
¼ teaspoon bishop weeds or ground coriander *
2 tablespoon awaze (mild red pepper paste)
¼ teaspoon garlic
½ teaspoon black pepper
¼ teaspoon cardamom (Korerima)*
½ teaspoon salt
Warm water (as required)
Preparation:

1st Step: Starter - Mix yeast with one glass of warm water; wait till rises; or use sourdough starter;

2nd Step: Place flour in a big bowl, add yeast mixture and baking powder; blend with hand by adding warm water gradually, until dough is smooth and elastic; rest dough for 45 minutes to rise;

3rd Step: Mix, oil, awaze, cardamom, coriander or bishop weeds, salt, black pepper, garlic with 1 cup of warm water; add mixture to dough and blend well by hand;

4th Step: Cover bowl and allow dough to rise until triple in bulk, (takes 45-60);

5th Step: After dough has risen enough, transfer dough to deep baking round pan; spread dough evenly on pan. Allow to rise for another 15-25 minutes;

6th Step: Preheat oven, at 350° bake for 45-60 minutes;

7th Step: Use wooden sharp stick to test if bread is ready. When done, remove bread from baking pan and set on a rack to cool.

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

The nutritional content of this recipes is availale on http://www.food.com/477345

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)

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.

Teff Injera (Ethiopian flat-thin bread)

Teff is tiny ancient grain grown in Ethiopia and Injera is mainly a product of Teff.

Ingredients:

4 ½ lbs (2kg) Teff flour
1 teaspoon dried yeast
water (as required)

Preparation:

1st Step: Starter - mix the yeast with one cup of warm water; keep until rises;
2nd Step: Meantime, sift the Teff into a big bowl, mix it by hand with cold water, or blend it lightly in a food processor; add the starter and mix it well;

3rd Step: Pour the dough in a medium tall container; add water generously; cover and set aside overnight to ferment;

4rd Step: The second day, discard the water from the dough; add fresh water to it generously and keep it outside for another 24 hours.

5th Step: The third day, discard the water from the dough;

6th Step: In a medium pot, boil 3 cups of water; add one cup of the fermented dough, mix it well with spatula for 10 minutes or until it is thick; mix it with the fermented dough; add water as required. It should be thinner than pancake dough.

7th Step: Preheat a flat large skillet or Ethiopian Injera pan (Mettade), leave it on low fire when baking, take ½ cup or less dough, pour it in circle starting from the edge. Bake it for 30 -40 seconds. As Injera is delicate, remove from the pan carefully, put it on a flat surface or a flat platter to cool; depending on the size of skillet, you may get 20 to 30 Injera.

8th Step: Serve it at room temperature. Keep it outside for a day or two. If need, put them in the fridge; microwave each Injera for 40 seconds before serving.

Note:

- Teff flour is available in health store or in Ethiopian groceries.
- Use the dried yeast as a starter only the first time you prepare the dough, otherwise you keep one cup fermented dough in the fridge to use it as a starter.
- If you prefer less sour Injera, you may bake the Injera 24 hours after your prepare the dough.

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.

Ethiopian Chickpeas Fish Stew (Yeshinbera Assa Wot)

This is one of Ethiopian exotic dish. The literal meaning of Yeshinbra Assa is chickpeas fish but there is no fish inside the dish except the design which looks like fish. We prepare this dish, when we have a special occasion during Lent time. It is my mother's favorite dish.
Ingredients

4 cups spiced chickpeas flour
4 cups red onions or shallots (thinly chopped)
1 ½ cups hot red chili powder (berbere) *
5 cups water or more
2 cups vegetable or corn oil
1 tablespoon fresh garlic or 1 teaspoon garlic powder
1 teaspoon cardamom (korerima)*
¼ teaspoon black cumin*
½ teaspoon fresh ginger-root juice
Salt and black pepper to taste

Preparation
1st Step: In a medium bowl, combine the spiced chickpeas flour, salt, and ½ cup of oil; gently mix the ingredients together adding water slowly until the dough is smooth;

2nd Step: Spread the dough on a baking sheet using cookie scooping tools; shape them as fish or as desired;

3rd Step: Bake the chickpeas cookies for 25 minutes or until golden brown;

4th Step: In meantime, in medium pot, sauté the onion using one cup of water by adding two tablespoons each time until the onion is golden brown and soft;

5th Step: Add one cup of water to the cooked onion, hot red chili powder, garlic, ginger, black cumin, and stir it well; add 1½ cups of oil, stir for 15 minutes;

6th Step: Add three cups of water (or more if need); Cook for 15 minutes;

7th Step: To the boiling sauce, add the baked chickpeas cookies; stir and cook, in a lower heat, for 20 minutes or until it simmers;

8th Step: Add cardamom, salt and black pepper to taste. Remove from heat.

9th Step: Keep it in the refrigerator and serve it cold with Injera (Ethiopian Flat Bread) or bread of your choice.

Serving 10 or more.

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

For nutritional facts of this recipe please visit http://www.recipezaar.com/415801. For vitamin content please click on "Print Recipe" on aforementioned site.