Julia Chiles - Taste of Africa: 50 Most Popular and Delicious Ethiopian Recipes

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Taste of Africa 50 Most Popular and Delicious Ethiopian Recipes BY Julia Chiles Copyright 2019 - Julia Chiles OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author. All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

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Introduction

Because of religious adherence Ethiopian food features both protein and vegetarian dishes. 2-3 days a week are spent either fasting or staying away from certain ingredients, making it a perfect fit for most diets. Furthermore, these recipes are usually low in carbohydrates and can be easily converted to fit the paleo diet, the keto diet, ph scale, and gluten free to name a food. Great flavor filled options for the well rounded foodie and chef!

Easy Injera

As most Ethiopian meals are eaten with the hands, these substitutes as forks and spoons! Makes 4 servings. Ingredients: 1 teff flour (brown or ivory) cup flour 1 cups of tepid water (to add more do so 1/2 tsp at a time) 1/10 tsp Dry active yeast Salt to taste cup water Directions: Combine teff flour, yeast and salt. Make a well in the center.

Place yeast in well. Using 1 tbsp of water at a time, working from the inside out, mix the yeast into flour. Cover and sit in a cool, dry, place 36-45 hours. (although mix will bubble and start rising soon its sourness will not develop for 36 hours, so dont cut fermentation time short) After 36 hours pass, start tasting mixture. It should be sour but tangy (mixture will most likely not look appetizing- separated, thick, gritty, bubbly, maybe off colored depending on the color of teff flour), then pour it into flat skillet or griddle. Add in up to cup of water but do so tsp at a time.

Pour - mixture into a 10-11 inch skillet, tilting and swirling until dough thins like a rounded pancake. Over medium-high heat cook, like a pancake. It will bubble, but when touched with spatula, it should be loose around edges and come up easily. If dont force it up, let it sit for a few more seconds before trying again.

16 Hour Injera

You cant eat Ethiopian without injera! Makes 6-10 pieces Ingredients: 1 teff flour (brown or ivory) cup flour 1 cups of tepid water (to add more do so 1/2 tsp at a time) 1/10 tsp Dry active yeast Salt to taste plain yogurt Directions: Combine teff flour, yeast and salt. Make a well in the center.

Place yeast in well. Using 1 tbsp of water at a time, working from the inside out, mix yeast into flour. Cover and sit in a cool, dry, place 16 hours. (although mix will bubble and start rising soon its sourness will not develop for 36 hours, so dont cut fermentation time short) After 16 hours pass, start tasting mixture. It should be sour but tangy (mixture will most likely not look appetizing- separated, thick, gritty, bubbly, maybe off colored depending on the color of teff flour), then pour it into flat skillet or griddle. Add in yogurt.

Pour - mixture into a 10-11 inch skillet, tilting and swirling until dough thins like a rounded pancake. Over medium-high heat cook, like a pancake. It will bubble, but when touched with spatula it should be loose around edges and come up easily. If not dont force it up, let it sit for a few more seconds before trying again.

Spiced Chicken Doro Wat

Ethiopias national dish! Makes 2 servings Ingredients: 2 cups diced chicken breast or boneless dark meat tbsp lemon juice 1 tbsp niter kibbeh 2/3 tbsp extra virgin olive oil cup onions, diced or minced 1 heaping tbsp butter or ghee tbsp ginger, minced 2/3 tbsp turmeric, minced 1 tbsp berbere - cup water or chicken stock 1/4 cup tej 1 cup chicken stock 2-4 hard-boiled eggs Directions: Soak chicken pieces in lemon juice 25-30 minutes at room temperature. In Dutch oven or heavy stock pan add niter kibbeh, e.v.o.o., and onions.

Cover and let onions sweat 20-30 minutes over low heat. Add in garlic, ginger, turmeric and berbere, then let sweat another 20 minutes. Add in chicken, stock and Tej and bring to a boil. Cover, reduce heat and simmer 40-50 minutes. Add in shelled hard boiled eggs before serving. Tej is honey wine and a commonly found ingredient in Ethiopia.

A quick version is 1 cup of white wine mixed with 1 tsp organic honey.

Easy Homemade Niter Kibbeh

A flavorful clarified butter is great for soups, stews, casseroles, or just about anything in need of flavor! Makes - cup. Ingredients: 1 1/2 pound butter, cubed cup + 2 tbsp cup onions, diced 1 cinnamon stick tbsp black peppercorns 4 cloves 2 black cardamoms 1 tbsp ginger 1 tbsp garlic 2 tsp coriander seeds 1 tsp cumin seeds 1/4 tbsp oregano 1 tbsp fenugreek seed 1/2 tsp ground turmeric 1/3 tsp ground nutmeg 1 tbsp besobela (optional) 1 tbsp kosseret (optional) Directions: In Dutch oven or heavy stockpot, combine butter, onions, cinnamon sticks, peppercorns, cardamom, cloves, ginger, garlic, coriander seeds, cumin seeds, oregano, fenugreek, turmeric, nutmeg, besobela, kosseret. Simmer, over very low heat (if butter is burned, it develops a bitter flavor), 60-80 minutes. Remove and let cool. Pour through fine cheesecloth.

Store in a clean, airtight jar in a dry place and will keep for 3-5 months. If stored in clean place, airtight jar can be placed in refrigerator for 4-6 months. Both besobela and kosseret are traditional spices that are usually unavailable in most other countries.

All-purpose Spice Blend (a.k.a. Basic berbere spice blend)

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