Ethiopian Food

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You Need:

What You Do:

  1. Rinse the lentils and add them to 3 cups of boiling water.
  2. Reduce the heat and simmer about 30 minutes, adding more water if necessary, until the lentils are tender. You should get about 3 cups of cooked lentils.
  3. Meanwhile, sauté the onions and garlic in the niter kebbeh, until the onions are just translucent.
  4. Add the berbere, cumin, and paprika and sauté for a few minutes more, stirring occasionally to prevent burning.
  5. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.
  6. Add the cup of vegetable stock or water and continue simmering.
  7. When the lentils are cooked, drain them and mix them into the onion mixture.
  8. Add the green peas and cook for another 5 minutes.
  9. Season with salt and pepper and serve warm with injera.


Beef Stewed in Red Pepper Paste (Sik Sik Wat) [ variation ]
2 onions, finely chopped
1/3 cups niter kebbeh
2 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 cup paprika
2 tablespoons berbere
2/3 cup dry red wine
1/2 cup water
8 oz. tomato sauce
2 teaspoons salt
3 lb. lean boneless beef, cut into 1" pieces
Black pepper
In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry. Do not let brown or burn. Stir in the niter kebbeh. When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg. Stir well. Add the paprika and berbere, and stir for 3 minutes. Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil. Add the beef and turn the pieces around in the sauce to coat. Cover the pot and simmer the beef for about 1 hour over low heat. Season with black pepper.
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recipes sellassie-archives:
Quotes & Thoughts:
Zigni We't
1 lb Ground beef (lean) 
2 cup Red onions -- chopped 
1/2 cup Berbere or awaze 
2 cup Water 
1 cup Niter kebbeh 
1/4 tsp Cardamom 
1/4 tsp Bishop's weed 
    Salt -- to taste 
ZIGNI WE'T could I guess be called an Ethiopian "Sloppy Joe". Don't worry if you can't find bishop's weed. Add a little crushed mint instead.
Fry onions WITHOUT grease in a pan until they are brown. Add berbere or awaze and water and stir. Add niter kebbeh. Sprinkle ground beef into the pan while stirring. Add spices and let the stew cook until the meat is done. Serve hot. Store in refrigerator.