Enoch the Ethiopian: The Lost Prophet of the Bible : Greater Than Abraham, Holier Than Moses
Enoch, the Ethiopian, Patriarch and Prophet, Greater than Abraham, Holier than Moses, is the first perfect human being in the bible and the first immortal man according to Moses the lawgiver. (Gen.5:18,22,24) And yet he has been kept a secret until the printing of this revealing book.
Photos from the cookbook by D.J.Mesfin "Exotic Ethiopian Cooking" -- I use it and I recommend it!
Price is 17.99 +2.00 S/H & it is avaiable at Amazon.com. Exotic Ethiopian Cooking : Sociey, Culture, Hospitality, and Traditions. Revised Extended Edition. 178 Tested Recipes. With Food Composition Tables. Over 35000 books are in circulations.
With best regards,
Daniel Jote Mesfin
If I can do it in Alaska, you can do it anywhere!
Chicken Dishes:
CHICKEN DIPPED IN HOT SAUCE
YEDORO INFILLE
UTENSILS: large bowl
medium
medium
cooking pan
cooking pot
INGREDIENTS: 1 whole chicken
1 cup red onions (chopped)
1/4 cup red pepper (berbere)
1 cup butter (spiced)
2 cups water
to taste salt
114 tsp. black pepper
1 Tbsp. ginger
1 Tbsp. garlic
PREPARATION:
Skin chicken and cut into usual pieces. Put aside smaller pieces (neck, wings, etc.). Leave the meat attached to the bones and cut chicken into strips and put aside. In a medium pan, brown onions with one cup butter and add red pepper and stir gently. Add one cup of water at a time and stir well. Take large chicken pieces and add to cooked onions. Add salt and the rest of gingei; gadic and black pepper. Cook for 20-30 minutes adding the remaining water. In another pan boil the rest of the small pieces of chicken with some onion for 15 minutes. Remove the smaller chicken parts from the water and dip into prepared sauce. Serve hot. Good for about 6 servings. Store in refrigerator.
Yedoro Infille is best eaten with injera, and the sauce mixed with some yogurt or served by itself as a main dish.
VEGETABLE STEW
YE'ATAKILT ALICH'A
UTENSILS: medium cooking pan
INGREDIENTS:
1 1/2 cups oil
1 1/2 cups red onions (chopped)
6 medium potatoes
5 medium carrots
1 small can tomato paste
1 small cabbage
6 medium green peppers (chili Anaheim)
1/4 tsp. garlic powder
to taste salt
1/4 tsp. black pepper
Cook onions in oil in a medium pan without browning.
Add tomato paste and mix well. Set aside.
Peel and slice carrots. Wash and cut cabbage into large pieces.
Add carrots and cabbage to trying onions. Stir gently and cook until tender. Peel and cut potatoes and add to the mixture. Add garlic powder and cook 30-45 minutes. Season to taste with salt and black pepper. Just before serving, slice green pefrpars lengthwise and dip into the sauce. Serve hot or cold. Makes 6 servings. Refrigerate to store.
Variations: Substitute cauliflower or broccoli for cabbage and leave out potatoes. Use bell peppers instead of hot green peppers to keep sauce mild and add a little turmeric to color. Freshly made ginger and garlic paste give excellent flavor.
Ye'atakllt AUch'a makes a tasty vegetarian dish with injera or bread and side orders of split pea sauce or lentil sauce.
A Ethiopian mini-drum, decorative. Ethiopian folk art is done mostly on goat or cow skin, see page 4 for detailed descriptions. Following traditions of Ethiopian iconography artists depict the scenes from everyday life. Naive or primitive style so popular now in the West, in Ethiopia its common.
ETHIOPIAN RESTAURANTS LISTING
Listing by Ethio.com, since I don't have time to check them individually. Click here to go for their listing or follow my incomplete list
Blue Nile, NYC
103 W. 77th St. at Columbus Ave
212/580-3232
West Side, above Columbus Circle
Another one -- Sheba -- was downtown, I don't have the address.
[ the is old, could be dead links ]
Addis Ababa, but address or phone number, only photo Send me info, please San Francisco
If you want to add a restaurant in your area, please send me information. If you like to place advertisement and links to your restaurant, contact webmaster
