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This makes a spiced green pea pureé You Need:
- 1/3 cup onion, chopped
- 2 garlic cloves, finely minced or pressed
- 1 tablespoon niter kebbeh
- 1 cup dry split green peas, rinsed and drained
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 3 teaspoons green chili, seeded and finely chopped
- 1 cup water
What You Do:
- Soak the split peas for one hour in three cups of water.
- Bring them to a boil and then reduce heat and simmer about 30 minutes, adding more water if necessary. When the peas are cooked, drain if necessary and mash well.
- In a dry pan over moderately low heat, stir-fry the onion and garlic for 2 minutes.
- Add the niter kebbeh and sauté until the onion becomes transparent.
- Add the mashed peas, turmeric, salt and green chili to the onion mixture.
- Add the water and cook to reduce the mixture to a thick, well-spiced pureé.
- Serve warm or room temperature with injera.variation: Chick Pea Fritters (Yeshimbra Assa)Bulatovich:
A file of cooks, dressed in shirts clasped at the waist, carried in a great number of earthenware pots of various sizes, with foods. The chief cook, a rather beautiful woman, dressed more neatly than the others, with silver ear-rings and a silver necklace on the neck, removed the cloth from our baskets. The Asalafi of the Ras (a special post which in translation means "he who serves the food") dropped down on his knees in front of the basket and, having tasted each dish brought to him by the cook, began to take them out on chunks of injera and place them before the Ras. The Asalafi, a strikingly handsome young man of the pure Semitic type, is a descendant of a Tigrean family: he was raised at the court of the Ras and, probably, will receive some more important appointment, i.e., a company or a regiment.
For me, the Ras prepared a special dinner, which, in his opinion, should satisfy the taste of a European. Here is the menu: 1) fried chicken, 2) thin slices of meat fried in a pan, 3) beef ribs grilled on hot coals, 4) afilye51 -- an Abyssinian national dish, 5) meat that was scraped and boiled in butter, and 6) soft-boiled eggs.
With an air of great importance, Gomtes, page of the Ras, carried these dishes in small enamelled cups, hiding them under his skirt, in order that some evil eye not spot them. He placed them before me on a basket. I was hungry and, to the great satisfaction of the Ras, I ate everything with great appetite: both the boiled and the fried meat, and the soft-boiled eggs, and the rest.
When we had eaten half our dinner, other honored guests began to be admitted behind the curtain -- commanders of regiments and senior officers. Finally, they gave us coffee in miniature china cups without handles and then opened the doors, through which an endless file of other guests began to enter. They appeared decorously, not hurrying, having wrapped their clothes around their waist and legs. Holding the free end in their left hand, they gracefully dropped to the floor, distributing themselves in tight circles around baskets, on which were laid in piles breadless lat-cakes of injera (some slices of it were soaked in a pepper sauce). Soon the dining hall was filled with a motley crowd of banqueters. Above each circle of diners, one of the servants, leaning over from the weight, held a large piece of beef. They passed to everyone a long knife mounted in ivory. Having selected a piece of meat, each, in order, sliced it and ate, very adroitly slicing pieces at their very teeth by a motion of the knife from below upward that was so fast that I positively did not understand how their lips and teeth remained in tact.
A line of wine servers adroitly gave the banqueters huge horn goblets of mead through the whole room. A traveling singer appeared, and standing in the middle of the room, sang heroic songs and improvisations in honor of the Ras, with the accompaniment of an instrument similar to a violin.
As soon as the first set of diners had satisfied themselves, they got up on at signal from the agafari and left. In their place, their immediately appeared another set, and after it a third, and, finally, a fourth. The Ras himself and his honored guests continued sitting in their places the whole time, carrying on pleasant conversation among themselves and draining small decanters of tej (mead) one after another. They also served red wine -- "Bordeaux" -- as the Ras called it -- and a local vodka distilled from mead.
Only at two o'clock in the afternoon did we leave the dinner which we had sat down to at 9 o'clock in the morning.3 cups chick pea flour 2 teaspoons salt 1 teaspoon white pepper 3/4 - 1 cup water 2 tablespoons minced onion 1 teaspoon minced garlic Vegetable oil (for frying)Mix the flour, salt, and pepper in a large bowl. Stir in the 3/4 cup water, onion, and garlic. If dough is too crumbly, add a little more water. Dough should form a compact ball.
On a lightly floured surface roll out dough until it is 1/4" thick. Use cookie cutters to cut out shapes (fish shape is traditional).
Pour oil into a skillet 2-3" deep. Heat oil until it reaches 350 degrees on a deep-frying thermometer. Fry fritters for 3-4 minutes, turning them frequently until they puff slightly and are golden brown on both sides.
Transfer to a towel to drain. Then prepare sauce:2 onions, finely chopped 1/2 cup oil 1/2 cup berbere 3 cloves garlic, minced 1-1/2 cups water 1 teaspoon saltCook the onions in a dry skillet over the lowest heat for 5 minutes, or until they are soft and dry. Do not let burn or brown.
Pour in the oil, and when it's hot, stir in the berbere and garlic. Add the water, stir, and cook briskly over moderate heat until the sauce thickens. Season with salt.
Place the fritters in the skillet and coat them with the sauce. Reduce the heat to low, cover the skillet partially, and simmer for 30 minutes.
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Quotes & Thoughts:Mit'mit'a10 lb Serrano pepper 1/4 cup Cardamom 2 tbl Cloves 1 cup SaltDry chilies in the sun or moderate oven until crisp and then pound lightly.
Heat Cloves, salt and cardamom seperately. Mix with the chili mixuter and grind together to fine powder. Use as needed. Store in tight container or jar.