Art Taste of Ethiopia

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new: Ethiopia, the Unknown Land: A Cultural and Historical Guide + Black Women in Antiquity (Journal of African Civilizations ; V. 6) + People of the Plow: An Agricultural History of Ethiopia, 1800-1990 + Eritrea and Ethiopia: From Conflict to Cooperation + Survival and Modernization, Ethiopia's Enigmatic Present: A Philosophical Discourse + Ethiopia: Breaking New Ground (Oxfam Country Profiles Series) + A Saint and His Lion: The Story of Tekla of Ethiopia
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2004: several new recipes!


The traditional organization of cookbooks has all the familiar categories (right table), but we thought that recipes could be organized around culture -- by months and days. How to do it without descroying the simplicity of the classical aggangement? Perhaps the hyper-text nature of web can offer us both ways!

Well, it is not in place yet. Where the chicken recipes should be? What pix and images do belong here?


Table: photos @ pix directory.
8 oz tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tbsp ginger root, grated
1 tsp red pepper
1/8 tsp cardamom, ground
1/8 tsp nutmeg, ground
1/8 tsp clove, ground
1/8 tsp allspice, ground
2 medium onions, chopped
2 garlic cloves, minced
2 tbsp cooking oil
1/2 tsp ground tumeric
3 lb broiler chicken, cut up
1/4 cup dry red wine

1. Make the red pepper sauce first, combine tomato sauce, paprika, 1/4 cup dry red wine, grated ginger root, red pepper, cardamom, nutmeg, cloves, cinnamon and allspice. Set red-pepper sauce aside.

2. In a large skillet cook onion and garlic in hot oil til onion is tender but not brown. Stir in red pepper sauce, tumeric, and 1 teaspoon salt. Add chicken pieces to skillet. Spoon onion mixture over chicken pieces.

Bring mixture to boiling; reduce head. Cover; simmer about 3 minutes. Stir in 1/4 cup dry red wine. Cook uncovered about 15 minutes. Turn chicken pieces often. Skim off fat. Serve with Injeera

Servings: 4


Ethiopian-Style Broiled Drumsticks
1/2 tsp Ginger, ground 
1/2 tsp Cardamom, ground 
1 tsp Coriander, ground 
1/2 tbl Turmeric, ground 
1/2 tbl Mustard, ground 
1/2 tsp Fenugreek seeds, crushed 
1/2 tsp Nutmeg, ground 
1/2 tsp Cinnamon, ground 
1/2 tsp Allspice, ground 
2 tbl Cayenne pepper 
1 x Dried cayenne chile pepper, seeded, minced 
1/4 cup Paprika 
1 1/2 tsp Salt 
1 1/2 tsp Black pepper, ground 
1/4 cup Dry red wine 
2 tbl Peanut oil 
2 tbl Orange juice 
12 x Chicken drumsticks 
For the spice paste, mix first 12 ingredients plus 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a small skillet. Cook over low heat, stirring constantly to form a smooth paste, for about 2 minutes. Remove from heat and stir in oil, wine and orange juice.
Rub each drumstick evenly with this spice paste, then transfer them to a large nonreactive bowl; cover and refrigerate 2 hours. (Can be refrigerated overnight.) Heat the broiler. Transfer drumsticks to a broiling pan. Broil drumsticks, turning once, until browned and cooked through, 20 to 25 minutes. Serve immediately.
Makes 4 servings.

Note: Chicken drumsticks are marinated in a peppery spice paste or 'berbere,' which is a staple of Ethiopian cooking. Some of the more exotic spices have been omitted here, but this recipe still uses the traditional Ethiopian method of sauteeing the spices to bring out their flavor.
As a refreshing contrast to the spicy chicken, serve a fruit salad of cubed honeydew, cantaloupe, banana, pineapple, and papaya tossed in lime and pineapple juices.

Quotes & Thoughts:
@2001-2004 * Next: Coffee *
HIM photo-archives:

[ variations: Chicken Stewed in Red Pepper Paste (Doro Wat) ]

1 - 2-1/2 lb. chicken,
   cut into 8 serving pieces
2 tablespoons fresh lemon juice
2 teaspoons salt
2 onions, finely chopped
1/4 cup niter kebbeh
3 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup berbere
2 tablespoons paprika
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper
Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn. Stir in the niter kebbeh. Then add the garlic and spices. Stir well. Add the berbere and paprika, and saute for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides. Reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.