Grizzly Publishing - Ethiopian Cookbook

Ethiopian Cookbook

Traditional Ethiopian Recipes Made Easy

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Introduction

F irst and foremost , I want to thank you for purchasing this book, Ethiopian Cookbook: Traditional Ethiopian Recipes Made Easy.

Ethiopian is hands down one of the most fascinating cuisines on this planet and not just because of the food itself! While I will always be the first to admit that traditional Ethiopian cooking is both incredibly unique and ridiculous tasty, I would actually suggest that it is the local food culture that truly makes it so amazing.

Ethiopia (once known as Abyssinia, for you history buffs out there) is a country typified by great rocky plateaus and low-lying plains. Historically, the northern high country was once heavily populated by those who held Christian beliefs, while the plains were long home to both local Muslims and Animists and it was from these religious groups that the Ethiopian cuisine as we know it today evolved.

It has truly become a pure demonstration of their rich history and culture.

Ethiopian food derives its unique and wonderful flavours from the inclusion of its indigenous ingredients, with particular emphasis on red chilies, fenugreek, ginger, and a variety of local spices. These are combined with locally farmed grains, such as millet, sorghum, whole wheat, and the historic Ethiopian Teff (a local Ethiopian grass that produces delicious grains and seeds).

These locally grown ingredients are commonly combined with local meats to produce stews of rich aromatic flavours and unbelievable colour combinations. Trust me when I say that the local cooking is a sight to behold.

Interestingly, in conjunction with their reliance on local grains and spices, Ethiopians have long been revered for their capacity as beekeepers.

Over time through this historic local practice, Ethiopians have developed a sound reputation for producing some of the most beautiful honey on the planet and dont even get me started on their incredible honey wines.

Both of these amazing local ingredients play an important role in the food culture of this incredible country, used in cooking and as a centrepiece of modern-day Ethiopian culture.

But arguably the most important aspect of this amazing cuisine is how it is shared. Ethiopian food is heavily encouraged to be eaten with friends and families. Most commonly served in the form of a shared platter, this deliciously amazing experience is designed with the sole intent to spark conversation and human interaction.

You enter the meal feeling hungry, you leave the meal felling not only full in the belly, but also fulfilled emotionally.

And there is method in this madness.

Before every single meal in you ritually wash your hands. The food is then offered to all those invited on a huge platter, which is draped with delicious breads. All guests eat out of the single platter by simply ripping off a piece of bread and using it to scoop up one the many stews offered.

Honey wine is enjoyed throughout, after which the meal is then finished with another hand wash and a strong expresso.

Absolute perfection.

So, if you are after both a collection of incredibly tasty recipes and an amazing culinary experience, I can assure you that you have come to the right place. What are you waiting for? Open the pages and enter a world that is just waiting to be explored.

Berbere Spice

I ngredients:

• 8 black peppercorns
• 5 dried birds eye (Thai) chilies or dried chili de arbol
• 4 whole cloves
• 2 teaspoons cumin seeds
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon fenugreek seeds*
• 1 teaspoon cardamom seeds**
• 1 teaspoon coriander seeds
• teaspoon cayenne pepper
• teaspoon ground ginger
• cup paprika
• teaspoon ground nutmeg

Method:

1. In a small, heavy-bottomed skillet over medium heat, add the cumin, fenugreek, cardamom, coriander, cloves, peppercorns, and chilies. Swirling constantly, cook until fragrant, about 3 - 4 minutes.
2. Allow to cool slightly and then add to a spice or coffee grinder. Finely grind.
3. In a small bowl add the spice mixture and the rest of the ingredients. Stir well to combine.
4. Store in an air-tight container for up to 6 months.

Note:

• * While there are a lot of spices in this blend, the only one that you may have trouble finding is, fenugreek. This particular spice has quite a unique flavor, the best way I can describe it is a subtle mixture of celery leaf and maple syrup. Personally, I have not been able to find a decent substitute for the fenugreek, so I would suggest omitting it if you can't find the spice.