Ethiopian Super Bowl Finale

In the past three weeks Joie de vivre @ An Amatuer Gourmets Guide and I have taken two other trips to Ethiopia. We both cooked dishes from the same cook book, Exotic Ethiopian Cooking by D.J. Mesfin. Added twists on some dishes in the second post, as well as cooked dishes I made in an ethnic restaurant I managed and was chef back in St. Louis...I am presenting for my finale a triple pass look at three views of this super bowl of goodness...Lentils, Okra and Chicken Alech'a...

Someone out there is thinking "has she lost her mind, did she just mention football"? This is March Madness- basket ball season. I admit, I am not into sports at all, but if the cleats fit, then wear them when you can...














This is the more focused picture, since my photo-shop program for some reason is not opening any pictures from my camera *frustrated chef arrrgh* Just when I began to learn what the heck I was doing to produce better photos...














I wanted this one to be the million dollar baby shot! My favorite burnt orange place mats complimented the reddish glow of the chicken spice, and okra mix (I was told a tri-pod needs to be used)...oh well it all tasted fantastic!

These flavors will continue to be a monthly menu item for us, since they were missed greatly over the past four years. I was glad I got back into the 'swing' of Ethiopian food (oh no now baseball). The lentils are always healthy with their added protein, and fiber. I love spicy foods, and you can make the berbere or we't (spicy), and alech'a (mild) versions in any of the dishes you have seen. There are so many dishes you can easily prepare at home, and not to mention the teff injera is super easy to make. I actually did not even realize they ate okra until I went through some of my other books from Africa.

Here is the recipes of what I actually cooked for this post-

Yekik Alich'a- Mild Split Lentil Sauce

1 1/2 cups lentils (I mixed Moong/Urad Dal/Lentils)
3 cups chicken stock
1/4 onions, finely chopped
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon paprika powder
salt/pepper to taste

Cook onions in Nitter Kiber (Ethiopian butter in first post) for about three minutes. Add half of stock (or just to cover), lentils, and seasonings and cook on simmer (adding stock as needed) until they are done.

Doro-Bamya We't (combined two recipes; both have same ingredients)
Spicy Chicken-Okra Blend

three medium chicken breast, cubed medium
2 cups frozen or fresh okra
2 cups chicken stock
1 cup diced fire roasted tomatoes with chilies
1/4 onions, finely chopped
1 teaspoon ginger powder
1 teaspoon garlic powder
1 teaspoon paprika powder
salt/pepper to taste

I placed them all in a baking dish and placed in the oven, 425 degrees on top rack, and baked for at least a half hour; st iring occasionally until chicken was done.

Served both together side by side with injera (traditional teff flour bread).

NOTE: One thing in my job is I always hear about how someone does not like okra because it is slimy. If you fry it with the onions in oil first then it will not be, but even in this dish I used frozen and it was not slimy at all.

Lets travel to Africa!

'The food is served on baskets or large platters covered in their traditional bread and eating utensil, injera. Sitting in this communal way...good conversation is carried on while picking up small amounts of foods to eat'

Having received a cookbook of the Swahili culture then longing for one of my favorite cuisines from Ethiopia I decided it is time to take a trip back and create some of my favorite dishes. First, we will visit the horn of Africa where the Ethiopian country takes up more space than my beloved home state, Texas!

A few weeks ago I went to a New Brunswick, NJ restaurant Makedas, and in that post talk about working for the Red Sea restaurant in St Louis. That is where I learned many Ethiopian cooking secrets, but also realized after researching, the owner who was Ethiopian had mingled dishes together to save time. Actually it was much better than what I experienced at Makedas, and it did save time.

Get your passport out and find out how simple the food preparation can really be, and will start with a few staples of their cooking. Joie de vivre @ An amateur gourmets guide has also signed up to take this journey with me and I hope you check out what she has made...









'my first batch I used a recipe of corn/teff flour, and we did not care for that flavor, as well as it was a bit stiff after sitting- injera should be sponge like in between a crepe and pancake size'

Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.

I had made a sour-dough starter which was needed for one of the recipes I found, but you can simply mix the teff with water, salt, mix well and let sit for up to three days. If you want to keep this starter going, then you just add a third of the mixture into a new batch of teff, and the yeast will keep going...each day you use this up...repeat. I found recipes that said you can add other flours, so next time I am going to try one with potato or rice flour, and found no starter was needed at all.














'I strain it through a moist paper towel to remove milk solids and return onions, etc into pot for vegetables'

Neter Kiba (above- seasoned Ethiopian butter). Basically you take a few pounds of chopped onions, 2 cups of butter, small amounts of garlic, turmeric, ginger, and slow cook it for 2-3 hours and then strain. When it slowly begins to heat you are making clarified butter, and it will keep for a long period of time if you skim the milk solids from the top (great for seasoning many sauted vegetables). Turmeric does stain, so be care I spilled some on the counter and it let a nice yellow reminder! (Bleach will take this off, but clothes are another story!)

Lemony Lentils are a staple in the Ethiopian diet and you make them with the Neter Kiba and a few other ingredients- lemon, chopped onions, garlic and cook them into a paste. The restaurant I worked for added chicken thighs and legs simmering until the meat is ready to fall off the bone. My Doro Aleche (non-spicy) will consist of split skin-less chicken breast...for my dislike of dark meat (I know how un-American or even southern of me!).









'A good glass of wine, pop in 'Australia'...sit back and enjoy!'


The Doro Watt (spicy) dishes contain smoked chili powder mixture called Berbere (Ethiopian hotsauce). You will see Puree of Lamb Maschii (upper right) and Vegetable Stew Aleche (upper left) on the plate. I find I have to have spicy foods almost at each meal, 'Some Like It Hot'...















'I promise you will be full and no worries about making too much injera for everyone...'

Get Ready for another day in Ethiopia next Sunday...and check out the two post before this if you had a lazy weekend and need to catch up...I made Brie, Scallop, and Figgy Focaccia and Brunch for everyone!

Email me if anyone wants these easy recipes, I always figure out shortcuts and it all tasted so good...elizabeth@cookappeal.com