Konjit Zewge - Ethiopian Cookbook: Pinnacle of Traditional Cuisine

ETHIOPIAN
COOKBOOK

PINNACLE OF TRADITIONAL CUISINE

by Konjit Zewge

Copyright 2015 by Konjit Zewge. 717400

ISBN: Softcover 978-1-5035-9042-7

Hardcover 978-1-5035-9043-4

EBook 978-1-5035-9041-0

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Rev. date: 09/21/2015

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ACKNOWLEDGMENT

Moms Words in Brief

I would like to extend my heartfelt appreciation to my daughter Tiyinte Selassie Mekonnen who encouraged me to write this Ethiopian cook book.

My thanks goes out to my children Mesrak Mekonnen,
Nikodimos Mekonnen, Getabecha Mekonnen, Asseged Fisseha and
Tosta Selassie Asseged for their various supports.

Thank you Debritu Gebeyehu, Wellansa Shifferaw and
Senaite Shifferaw for helping me edit this book and for making
my job that much easier and full of fun in Oakland, California.

Ato Melakeselam Yeteshawork and
Lulit Melakeselam, thank you for your valuable views
and insight generously given while in Denver, Colorado.

DEDICATION

To my beloved, unforgettable sister, Weyzero Kefeye Zwge who has played
a crucial role in my formidable years and has always been there for me.

INTRODUCTION

My Mom, at the age of 89, documented her succulent dishes in her book Yemouya Kouncho. She wrote her book for the sole purpose of passing the art of preparing traditional Ethiopian cuisine to the next generation.

Her parents home was always filled with extended family, neighbors, and other visitors who delighted in the savoy dishes.

Running the household was traditionally the womens job and learning how to prepare food started at an early age.

As a child, Mom observed her older sisters learn the art of cooking. She could hardly wait until she was old enough to start training. Instructions were done in stages. It started with simple tasks such as washing, dicing, and cutting meat and vegetables. Next, little by little under the watchful eyes of the experts, she was allowed to do more of the cooking. When she was able to prepare meals on her own, it was graduation time.

As an ardent student, Mom made it a point to write down procedures, the various ingredients and amount used in recipes. After she got married, Mom experimented with different amounts of the ingredients and different techniques. She never gave up until she felt the flavors were excellent.

Ethiopian dishes are usually prepared in stew forms and almost always served with injera. The main ingredients are meat, grains, and legumes. Red meat and chicken are prepared with butter, while fish, legumes, and grain dishes are prepared with oil. The amount of ingredients can be adjusted to ones taste, especially the berbere for spicy dishes.

Mom has written the dishes she loved to prepare and serve. As she expressed it in her book, it is her sincere hope that you will enjoy cooking and serving these unique dishes as much as she does.

Moms cookbook includes more dishes, traditional health drinks, and ingredients preparations. I translated most of the dishes and left the rest for future translation.

Konjit Zewge

Weizero Laketch Tsota

ETHIOPIAN
COOKBOOK
PINNACLE OF TRADITIONAL CUISINE

FALSE BANANA ROOTS
POWDER DISH

WHEAT/ BARLEY/ CORN DISHES
Yesinde/Yegebse/Yebekolo Kinche

GARBANZO FLOUR PITA
Yeshimbra Keta

Note: This recipe calls for mixing a commercially available bread starter with flour and seasonings one day ahead of cooking.

INGREDIENTS

• 2 kg (4 lbs. 6 oz.) teff or whole wheat flour
• 3 tablespoons bread starter
  (available at a bakery)
• teaspoon fenugreek
• teaspoon salt
• Water to mix to pancake batter consistency

PREPARATION

• Mix tef or wheat flour, fenugreek,
  and salt in a container.
• Add lukewarm water to make a paste.
• Add bread starter.
• Cover and place in a warm area until double in size (depends on warmth of the area this may take 12 hours or more).
• After 12 hours or so, check to see whether
  the paste has risen to double its original size.
  If not, wait until it rises.
• Risen thickness should have a consistency of pancake batter (not very thick).
• If paste is too thick, add lukewarm water and stir.

ABSEET PREPARATION

• Bring 1 cup of cold water to a boil on high heat, then lower the heat to medium high.
• Add 1 cup of the paste created earlier and stir continuously.
• When it starts to bubble, remove from heat.
• Let it cool.
• Mix with the rest of the paste.
• Keep in a warm place until the dough rises.

BAKING

• Place a frying pan or skillet on medium
  high heat.
• When the pan is hot, pour the paste like pancake batter.
• Cover with a lid for about one minute.
• Remove the lid. The paste should have holes
  all over it, like bread.
• Remove from heat and place on a flat surface.
• In the same way, bake a second anebabero.
• Place on a flat surface.
• Take the first anebabero and place it upside down on a flat surface.
• Cover the side that is up now with a thin
  layer of paste.
• Place the second anebabero with the no-holes side on top of the first anebabero.
• Repeat the same process until paste is used up.
• Cut into smaller sizes to serve.
• If desired, a small amount of Berbere paste can be added to the paste used to stick the two anebaberos together.

Serves 4 to 6 people.

Note: Anebabero can be served any time of the day with coffee or tea.

INGREDIENTS

• 1 cup false banana roots flour (powder)
• 100 grams (3.5 oz.) sweet butter
• 1 cup water
• 1 cups milk
• Salt (to taste)

FALSE BANANA ROOTS
FLOUR PREPARATION

• Mix water and milk in a container.
• Mix the flour with cup of the water in a container.

COOKING

• Place a heavy pot on medium high heat.
• Add the powder mixture to the pot.
• Add 30 grams (about 2 tablespoons) of butter to the pot.
• Stir continually.
• When the new mixture thickens, fold several times with the spoon.
• When the banana roots powder becomes like dough, make a hole at the center and add cup of the milk and water mixture.
• Add 33 grams (about 2 tablespoons) butter.
• Cover with a lid and cook on low heat.