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.

Ethiopian Hummus (Elibet)

The broad beans paste is an appetizing and appealing side-dish. In Ethiopia, broad beans are cooked in many ways. This is one of my favorite dishes.
Ingredients:

3 cups dried broad Beans* (baqueella)
1 cup Sunflower seeds (Suff)
4 tablespoons lemon juice)
4 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
5 cups or more water

Preparation:

1st Step: Rinse the sunflower seeds with cold water; in a cooking pot, cover it in cold water; boil for 15 minutes or until soft; strain in colander, discard the liquid; place the sunflower seeds in a food processor (blender), add 5 cups of cold water; grind and mash until all the seeds are crushed; strain and pour the sunflower juice into a cooking pot;

2nd Step: Rinse the broad beans and add to the sunflower juice; cook it for 30 minutes or until it is very soft.

3rd Step: Place the cooked beans in a blender or food processor. Add garlic, oil, salt, lemon, 1 cup or more the boiled sunflower liquid, and two cube ice. Blend it for 4-5 minutes until thoroughly mixed and smooth.

4th Step: Place the Elibet (Hummus) in serving bowl or in a container; Serve it immediately with Injera, pita bread or any bread of your choice. Keep the rest in fridge.
*As broad beans come in green, beige or brown, use the beige to get the creamy color.
Serving 6.
For nutritional facts of this recipe please visit http://www.recipezaar.com/416617 . For vitamin content please click on "Print Recipe" on aforementioned site.

Flax and Mango Cold Soup

Nutritious soup and easy to prepare.

Ingredients

2 mangoes
3 tablespoons ground flax seeds
½ teaspoon chili pepper (berbere)
2 cups water
1 tablespoon rum (or more)
4 ice cubes
2 tablespoons cream cheese (optional)

Preparation

1st Step: Lightly roast the flax seeds and grind it;

2nd Step: Peel and cut the mangoes into small pieces;

3rd Step: Combine the mango, flax, chili pepper, water and ice cubes in a blender or food processor;

4th Step: Add rum and blend it well.

5th Step: Place the soup in bowls with ½ tablespoon cream cheese in the middle of each bowl. Serve cold.

4 servings
For nutritional facts of this recipe please visit http://www.food.com/410514.

Salad dressing

This is my daily salad dressing.

Ingredients:

½ cup lemon juice
½ cup olive oil
1 teaspoon garlic powder
1½ teaspoon dried Parsley
1¼ teaspoon dried basil
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon Honey or
½ teaspoon Dijon mustard

Preparation:
1st step: Squeeze the lemons;

2nd Step: In a large container or dip bowl, mix together the lemon juice, olive oil, garlic powder, parsley. basil, black pepper, salt, and honey or Dijon mustard;

3rd Step: Mix vigorously until well blended, pour in a bottle and keep it tightly covered in fridge;

4th Step: Whenever needed, spread on salad at room temperature.

For nutritional facts of this recipe please visit http://www.food.com/389111

Ethiopian Spicy Peas Powder Stew (Yeater Shiro Wot)

Spicy Peas Powder Stew (Yeater Shiro Wot) is a healthy dish for all served with Injera (Ethiopian flat bread). Low-fat sour cream as a side dish makes it delicious.

Ingredients:

½ cup spiced peas powder
1 ½ tablespoon chili pepper powder -Berbere (if spiced peas are not available
1 red onion (finely chopped)
4 or 5 tablespoons extra-virgin olive oil or vegetable oil
3 cups or more water
½ teaspoon garlic powder
¼ teaspoon cardamom powder (Korerima)*
Salt and black pepper to taste
1 cup low-fat sour cream

Preparation:

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

2nd Step: If the peas are not spiced add the chili powder and stir for five minutes; Add one cup of water, leave it boil;

3rd Step: To the boiling sauce, sprinkle the peas powder by stirring continuously until smooth and add one cup of water; or mix the powder with cold water in a bowl and pour to the boiling water; mix it well; Stir continuously; If more water is required, add hot water and cook in a lower heat for at least 20-25 minutes;

4th Step: Add false cardamom and cook for 2 minutes;

5th Step: Add black pepper and salt to taste and cook until it simmers very well.

6th Step: Serve it cold or warm with Injera, pita bread or any bread. Sour cream as a side dish makes it more delicious.

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

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

For nutritional facts of this recipe please visit http://www.food.com/389121

Fish Steak Tartar (Yeasa Kitfo)

Fish is my favorite dish. I started preparing, serving and eating fish steak tartar over 25 years ago when I was in Senegal (West Africa) where fish was very fresh, direct from Atlantic Ocean. Fish Steak Tartar is a delicious appetizer dish.

Ingredients:

2 lb tuna or salmon or halibut (fresh, top quality fish like in a sushi restaurant)
2½ tablespoons extra-virgin olive oil
1 tablespoon shallot or red onion (finely chopped)
1 tablespoon awaze (mild red chili pepper paste)**
1 lemon or lime
1 hot green pepper (thinly sliced)
Black pepper to taste

Preparation:

1st Step: Finely chopped the onion; and thinly sliced green pepper; squeeze the lemon or lime;

2nd Step: Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt;

3rd Step: Remove the skin from the fish, pat dry;

4th Step: Chop the fish into very small cubes using a very sharp knife;

5th Step: Add the fish cubes, mix it well and garnish it with sliced green peppers;

6th Step: Keep it in fridge for few minutes and serve it cold.

6 servings

P.S. You may use Mitmita instead of Awaze but without lemon juice.

* You will find these spices in Ethiopian shops/groceries

** click here to find awaze recipe

For nutritional facts of this recipe please visit http://www.recipezaar.com/374384. For vitamin content please click on "Print Recipe" on aforementioned site.

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.

Apple and Honey flavored Roasted Turkey

When I was in Ethiopia, I was not introduced to Turkey meat and I never cooked it. The first year in the United States, I roasted chicken with some other dishes and celebrated Thanksgiving. The following year, my best friend Carole gave me her recipe. Initially, I followed hers and gradually changed to my own. This is one of my family favorite roasted Turkey:

Ingredients:

1 (20 lb/9 kg) whole turkey
1/2 cup unsalted butter, softened or 3 tablespoons vegetable oil
4 cups vegetable broth or chicken broth
2 cups apple juice or apple cider
2 red apples (sliced)
4 lemons
2 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons black pepper
1 bunch fresh thyme
Salt and black pepper to taste
Preparation:

1st Step: Place the turkey as wrapped in the refrigerator for a day or two to defreeze;

2nd Step: Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);

3rd Step: Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat;

4th Step: Under cold water, rub the turkey gently with your fingers to make sure it is clean;

5th Step: When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels.

6th Step: Place the turkey, breast side up on roasting pan with rack;

7th Step: Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices;

8th Step: Tuck wings; tie legs together;

9h Step: Mix the paprika, garlic, black pepper and salt;

10th Step: Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices;

11th Step: Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves;

12th Step: Pour 3 cups of the mixed stock into the bottom of the roasting pan;

13th Step: Cover the turkey with an aluminum foil making it like a tent;

14th Step: Preheat oven to 350° F

15th Step: Place turkey in oven and start roasting; remove aluminum foil after 2 ½ hours;

16th Step: Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time;

17th Step: Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 ½ to 3 hours.

18th Step: Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.

10-12 Servings

For nutritional facts of this recipe please visit http://www.recipezaar.com/348877. For vitamin content please click on "Print Recipe" on aforementioned site.

Broiled Whole Fish and Vegetables

This recipe is simple but delicious.

Ingredients:

2 red snapper (1½ lb each) *
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil or 4 tablespoons vegetable oil
2 tablespoons white wine or dry sherry
½ teaspoon garlic
½ teaspoon basil
¼ teaspoon oregano
6 carrots (peeled)
4 red potatoes
2 squash (scrubbed)
2 sweet peppers (seeded)
1 shallot or red onion (peeled)
1 teaspoon rosemary
salt and black pepper

Preparation:

1st Step: Clean the inside and outside of the fish with lemon; rinse the fish with cold water; pat dry; place the fish on a baking sheet;

2nd Step: Mix 3 tablespoons of oil with the lemon juice, basil, oregano, garlic, wine or dry sherry, salt and black pepper;

3rd Step: Place the fish on a baking pan; brush the fish with the mixture inside and outside; spread the rest of the mixture inside and on top of the fish;

4th Step: Heat the oven to 350 degree, bake the fish covered for 20 minutes;

5th Step: Transfer and place the fish in a single layer on a greased broiler pan; broil the fish for 15 minutes;

6th Step: At the same time, peel and chop as desired the shallot, carrots, potatoes, squash (scrubbed), peppers(seeded);

7th Step: Mix one tablespoon of oil with rosemary,a pinch of salt and marinate the vegetables;

8th Step: On a non-stick baking pan, at 350 degree roast the vegetables for 20 minutes;

9th Step: Place the broiled fish and the vegetables on a platter and serve it warm.

4 servings.

* You may use trout or flounder or sea bass or any other kind of fish.

For nutritional facts of this recipe please visit http://www.recipezaar.com/319457. For vitamin content please click on "Print Recipe" on aforementioned site.

About Me, My Website and the Humanitarian Organizations

I am an Ethiopian, married, a mother of three children, a grandmother and a New Yorker. For decades, I was working full time. At one point, I was a student too. However, nothing changes my love of cooking for my family every day, including my relatives and friends. In general, my hobby is cooking and creating my own twist to any food I have tasted.

The other matter close to my heart is the humanitarian issues that exist in Africa and around the world due to conflicts and natural disasters. While I was working in United Nations, in the Department of Humanitarian Affairs, I learnt about the continuous efforts of the humanitarian community to alleviate the human suffering.

Therefore, while I share my recipes, I voluntarily promote the humanitarian organizations, at their consent, who are actively involved in assisting especially the Ethiopian people in time of conflict and natural disasters.

The Humanitarian Organizations posted on this website are the following, I hope you will visit their websites and observe their achievements, activities and needs:

CARE - Since 1984, CARE continues on emergency feeding in Ethiopia. Moreover, Care concentrates on (1)rehabilitation and development projects such as agricultural extension services (2) income generation and food-for-work (primary infrastructure, conservation, agriculture) and (3) family planning and HIV/AIDS education.

Catholic Relief Services - CRS has been working in Ethiopia since 1958. Key CRS Projects in Ethiopia are: (1) Water and Sanitation (2) Agriculture and livelihood (3) Emergency Preparedness.

Ethiopian Benefactors Society Inc. Ethiopian Benefactors Society is a non-profit organization that strives to provide the children of Addis Ababa, Ethiopia the emotional and financial support they need to dream big about life and fulfill those dreams.

CHIROTA Elderly Neighbors Project is a non-profit organization established in 2010 to promote dignity, nutrition, healthy life and hope to vulnerable elderly Neighbors in Ethiopian especially Women

ReliefWeb Homepage - ReliefWeb is the world’s leading on-line gateway to information (documents and maps) on humanitarian emergencies and disasters.

ReliefWeb Ethiopia Country Page - Provides Latest Updates (information), Appeals and Funding, Maps, Who is Reporting (Working), Vacancies, Training, and etc.

Save the Children - Save the Children has been in Ethiopia since 1984 to provide life-saving food, water and health services for over half a million people devastated by famine. Today, its programs focuses on Ethiolpia chronic poverty and food insecurity, the poor health of the general population, a growing HIV/AIDS crisis and a substandard education sector.

The Rainbow Humanitarian Caretaker Foundation is a nonprofit charitable organization. Its mission is to provide basic services such as housing, food, clean water, medical care, counseling, education and job training to the urban homeless in Ethiopia, specifically those areas surrounding Addis Ababa. Click here to watch a video

Other organizations will be added in due time.

Thank you for visiting Yewoin's website.

Chicken Vegetable with Noodles

This dish is very tasty and my family always enjoys it.

Ingredients:

1 lb (½ kg) chicken breast
½ lb(¼ kg) pasta noodles or thin spaghetti
1 lemon or lime
3 tablespoons extra-virgin olive oil or sesame oil
1 teaspoon fresh garlic or garlic powder
1 red onion (sliced)
1 cup chicken broth or water
2 scallions (trimmed and sliced)
2 sweet peppers (red and yellow)
2 tomatoes
2 carrots (peeled)
A pinch of ginger (minced)
1 tablespoon teriyaki or soy sauce
½ teaspoon fresh basil (diced)
½ teaspoon chili pepper (berbere) or ½ teaspoon red crushed red pepper.
A pinch of black pepper
Salt to taste.

Preparation:

1st Step: remove fat, clean and soak the chicken breast in lemon/lime;

2nd Step: Boil the tomatoes; remove skin and seed. Mince well;

3rd Step: Slice the the rest of the vegetables in medium length;

4th Step: Rinse, pat and shred the chicken breast;

5th Step: Heat the oil in a frying pan; add ginger and chicken; stir fry for 5 minutes;

6th Step: Add carrots, onions, garlic to the chicken. Stir for 5 minutes;

7th Step: Add the minced tomatoes, broth or water, scallions, basil and red hot pepper to the chicken. Stir for 5 minutes;

8th Step: Add the teriyaki or soy sauce. Stir for 5 minutes. Black pepper and salt to taste;

9th Step: Meanwhile, boil water in large pot, add noodles. Cook for 5-7 minutes (al dente) or follow instruction on the package;

10th Step: Mix the chicken and the noodle in lower heat for 2 minutes. Serve it warm.

4 Servings.
For nutritional facts of this recipe please visit http://www.recipezaar.com/324220. 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