Ethiopians in Diaspora Poll * Ethiopians in USA * Please vote!
If you are willing to partcipate in a phone interview (20 min. max.) "Ethiopians and Rastafarians," please email Esther Sellassie Antohin with the phone number and time to call. Thanks.
"Now we're cooking!"
WOT, WET or WAT?
Categories: ethiopia, chicken, wot
Yield: 1 Servings1 ea Whole chicken, skinned and cut into serving peices or 6 legs and 6 thighs)
8 lb Of onions, chopped FINE
1 lb Of mashed garlic
1/4 lb Mashed ginger
2 LADLES FULL OF ETHIOPIAN C
Nothing else will serve, although chili powder is the closest) 1 to 1 and a half lbs butter (M. says Ethipians like to see it swimming on top) Salt and pepper to taste Nutmeg or cumin optional. 1 hard-boiled egg per person Cook onion over low heat, not in any fat, for a long time, stirring constantly over very low heat until all the water is evaporated. Continue stirring until onions are slightly brown. THEN add the butter; cook about 15-20 minutes still over low heat. Add 1 tbsp hot water from time to time (texture should be kind of pasty). Add bere bere. If it looks too dry, add hot water and stir. Cook it about 30-45 minutes - keep stirring frequently. Keep adding hot water if necessary. Be careful not to let it brown, because chili powder will become bitter. Add gar lic and ginger and simmer 15 moreminutes.
Add water as needed. Meanwhile, with your other set of free hands, wash chicken peices well, and let stand in salted in lemoned water. Then squeeze each peice really hard to get out as much water as possible. Then, make little slits in the meat so the sauce will penetrate. Cook the meat in the sauce until meat tis tender, about 30 minutes. Stir from time to time. All this has been uncovered, by the way. Add spices to taste just before removing from stove. Add 1 hard-boiled egg per person, which have been slit (the eggs, not the people), and cook just long enough to heat through. Serve with lots of bread (injera). Freezes well.
PS. Wot (this is a chicken version, it can be made with other meats)
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
Siga WotCategories: MeatsYield: 6 servingsPhotos -- pix directory.3 lg Onions; chopped <4c> 3 tb Corn oil 3 tb Chow 3 tb Tomato paste 1 ts Salt; to taste 2 c Water 1 1/2 lb Beef chuck; cut into -half inch cubesSiga wot is a spiced beef stew.
In dry pan over moderate heat, stir fry the onions for 4 mins to reduce the bulk, stirring constantly. Add the oil and stir fry for about 1 minute longer.
Add the chow and tomato paste and contine to fry. Then add the salt and 1/4 of the water. Stir well. Add the beef cubes and the remaining water. Cover the pan and cook for 45 mins, or until the beef is tender. There should be a moderate amount of sauce.
Serve warm with Injeera.
Lentils with Onions and Jalapeno Chilies:1 1/2 cup (375 ml) dried lentils, rinsed and picked over 4 x - 6 shallots, finely chopped 1 x - 2 jalapeno peppers, seeded and finely chopped 3 tbl (45 ml) red wine vinegar 3 tbl (45 ml) extra-virgin olive oil Salt and freshly ground pepper to tasteCook the lentils in enough boiling water to cover by 3 inches (8 cm) for 30 minutes. Drain thoroughly and toss with the remaining ingredients. Serve warm, chilled, or at room temperature. Serves 4 to 6.
@2001-2004 eFood * recipes sellassie-archives:
Quotes & Thoughts:
KAE ATAR WOTRecipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Dry split green peas 4 c Water 1 md Onion -- chopped 1 tb Corn oil 1 tb Tomato paste 2 ts Chow 1/2 ts SaltKae Atar Wot is a green pea stew.
In pan, cook peas in 3 1/2 cups of the water over low heat for about 1/2 hour, or until the peas are soft and the water has almost completely evaporated. Set aside.
In dry pan, stir fry onions 2 mins, add the oil and stir fry 2 mins more. Add the remaining 1/2c water, the tomato paste, chow, and salt, and continue to stir.
Add the split peas and mix well over moderate heat for 3 mins, until everything is reduced to a thick, well seasoned puree.
Serve warm with Injeera.
KAE MISR WOTRecipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Dry red lentils 4 c Water 1 md Onion -- chopped 1 tb Corn oil 1 tb Tomato paste 2 ts Chow 1/2 ts SaltKae Misr Wot is a red lentil stew.
In pan, cook the lentils in 3 1/2c of the water over low heat for about 1/2 hour, or until the lentil are soft and the water has almost completely evaporated. Set aside.
In a dry pan, stir fry the onions for 2 mins, add the oil and stir fry 2 mins more. Add the remaining 1/2c water, the tomato paste, chow, and salt and continue to stir.
Add the red lentils and mix well over moderate heat for 3 mins until everything is reduced to a thick, well seasoned puree.
Serve warm with Injeera.