To begin with you need to find an international food store that sells freshly made injera, the soft crepe-like sourdough bread eaten with many ethiopian foods. There are numerous international Deaf people who attend PHILLY DEAF. One of my friends is from Eritrea, formerly a part of Ethiopia. She is a wonderful cook and has taught me how to prepare some foods from her country.
Doro Wat (chicken in red pepper paste)
INGREDIENTS
2 lbs Chicken, legs & thighs skinless
1 Lemon juice only
2 tsp Salt
2 Onions chopped
3 cloves crushed Garlic
1 TB peeled chopped Gingerroot
2 TB Olive Oil
2 TB Paprika
1 TB Berberé seasoning
1/4 c Red wine
3/4 c Water
Salt & pepper to taste
METHOD Basic Steps: Marinate → Puree → Sauté → Simmer
GREENS
2 TB Olive oil
1 Onion
4 cloves garlic
2 roma/plum tomatoes
20 oz. bag frozen chopped spinach or collard greens
1 tsp berbere
salt to taste
1. Puree onions, garlic, and tomato.
2. Heat oil in a pan, add onion puree and saute on medium heat until excess moisture evaporates and onion loses its raw aroma, about 10-15 minutes. Do not burn.
3. Stir in berbere and cook about 1 minute.
4. Add spinach or collards with about 1/4 c water, bring water to a boil. Reduce heat, cover and simmer until greens are heated through.
5. Serve with other Ethiopian dishes in mounds on a platter covered with injera.
SHERO WAT
2 TB Olive oil
1 onion
4 clove garlic
2 plum/roma tomatoes
6 TB shero powder (from the international food store)
Salt to taste
Water (enough to bring the mixture to desired consistency)
1. Puree onions, garlic, and tomato.
2. Heat oil in a pan, add onion puree and saute on medium heat until excess moisture evaporates and onion loses its raw aroma, about 10-15 minutes. Do not burn.
3. Add shero powder and water 1/4 c at a time until its reached the desired consistency, stirring until smooth.
4. On medium heat bring to a simmer stirring constantly until thickening... adding more water if needed.
5. Serve with other Ethiopian dishes in mounds on a platter covered with injera.
CABBAGE STEW
2 TB olive oil
5 garlic cloves sliced thinly
4 carrots, thinly sliced
1 onion, thinly sliced
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
1 tsp sea salt
½ tsp ground black pepper
½ tsp ground cumin
¼ tsp ground turmeric
½ tsp berbere seasoning
¼ c water
1. heat oil and saute carrots, onions and garlic about 5 minutes.
2. Add salt, pepper, cumin, tumeric, berbere and cabbage with about 2 Tb water, cook for about 10 minutes.
3. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes. Serve with other Ethiopian dishes in mounds on injera.
Also serve with the platter:
plain yogurt seasoned with salt and pepper
salad: romaine lettuce, chopped tomato, with olive oil, vinegar, salt and pepper
Doro Wat (chicken in red pepper paste)
INGREDIENTS
2 lbs Chicken, legs & thighs skinless
1 Lemon juice only
2 tsp Salt
2 Onions chopped
3 cloves crushed Garlic
1 TB peeled chopped Gingerroot
2 TB Olive Oil
2 TB Paprika
1 TB Berberé seasoning
1/4 c Red wine
3/4 c Water
Salt & pepper to taste
METHOD Basic Steps: Marinate → Puree → Sauté → Simmer
- In a bowl, mix the chicken, lemon juice and salt and let marinate for about 30 minutes.
- Puree the onions, garlic and ginger in a food processor or blender.
- Heat the oil in a large pot. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Add berberé seasoning and stir to cook through 2-3 minutes.
- Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.
- Add wine, water, chicken, salt, pepper and cayenne. Stir well and bring to a slow simmer. Cover and let simmer from 30-60 minutes. Add water as necessary to maintain sauce consistency.
- Serve with other Ethiopian dishes in mounds on a platter covered with injera.
GREENS
2 TB Olive oil
1 Onion
4 cloves garlic
2 roma/plum tomatoes
20 oz. bag frozen chopped spinach or collard greens
1 tsp berbere
salt to taste
1. Puree onions, garlic, and tomato.
2. Heat oil in a pan, add onion puree and saute on medium heat until excess moisture evaporates and onion loses its raw aroma, about 10-15 minutes. Do not burn.
3. Stir in berbere and cook about 1 minute.
4. Add spinach or collards with about 1/4 c water, bring water to a boil. Reduce heat, cover and simmer until greens are heated through.
5. Serve with other Ethiopian dishes in mounds on a platter covered with injera.
SHERO WAT
2 TB Olive oil
1 onion
4 clove garlic
2 plum/roma tomatoes
6 TB shero powder (from the international food store)
Salt to taste
Water (enough to bring the mixture to desired consistency)
1. Puree onions, garlic, and tomato.
2. Heat oil in a pan, add onion puree and saute on medium heat until excess moisture evaporates and onion loses its raw aroma, about 10-15 minutes. Do not burn.
3. Add shero powder and water 1/4 c at a time until its reached the desired consistency, stirring until smooth.
4. On medium heat bring to a simmer stirring constantly until thickening... adding more water if needed.
5. Serve with other Ethiopian dishes in mounds on a platter covered with injera.
CABBAGE STEW
2 TB olive oil
5 garlic cloves sliced thinly
4 carrots, thinly sliced
1 onion, thinly sliced
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
1 tsp sea salt
½ tsp ground black pepper
½ tsp ground cumin
¼ tsp ground turmeric
½ tsp berbere seasoning
¼ c water
1. heat oil and saute carrots, onions and garlic about 5 minutes.
2. Add salt, pepper, cumin, tumeric, berbere and cabbage with about 2 Tb water, cook for about 10 minutes.
3. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes. Serve with other Ethiopian dishes in mounds on injera.
Also serve with the platter:
plain yogurt seasoned with salt and pepper
salad: romaine lettuce, chopped tomato, with olive oil, vinegar, salt and pepper
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