CAHM 167 African and Ethiopean
Ayib be Gomen
Berberé Paste II
But'echa'
Chicken-Groundnut Stew
Doro Wat
Injera
Kitfo
Niter Kebbeh Spiced Butter Oil
Suff
Yataklete Kilkil
Yeshimbra Assa
Yetelba Liqut Flax Paste
Yetenet'tere Zeyt Spiced Oil
Yewollo Ambasha Spice Bread

Ayib be Gomen
2 bunches collard greens stripped of stems
2 cups kefir cheese sub cottage cheese
1/2 teaspoon black pepper to taste
3 tablespoons butter
1/2 teaspoon salt to taste

1. Wash collards and chop. Boil in water until tender. Drain. Mix all together

Berberé Paste
1 teaspoon ground ginger
1/2 teaspoon cardamon
1/2 teaspoon coriander
1/2 teaspoon fenugreek seed
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons onion
1 tablespoon garlic
2 tablespoons salt
3 tablespoons red wine
1 cup paprika
2 tablespoons cayenne to taste
1/2 teaspoon black pepper
1 cup water

1. Toast dry spices. Grind with everything else. Simmer 10 minutes.
Keep film of oil on top to preserve indefinitely.
Sometimes this is done with tomato paste instead of wine.


But'echa'
2 cups chickpea flour
1/4 cup berbere
2 cups water
1/2 cup oil
1 cup red onion
1 tablespoon mustard
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/2 teaspoon salt to taste
1 each green bell pepper

1. Mix chickpea flour with berbere and water. Simmer 10-20 minutes.
2. Meanwhile, wok onions without oil gently until transparent.
3. Mix all together, adjust flavoring.

Chicken-Groundnut Stew
3 pounds chicken
1 tablespoon salt
1 tablespoon ground ginger
2 tablespoons peanut oil
1 medium onion
1 cup tomato paste
2 tablespoons ground shrimp powdered
2 teaspoons garlic
1/2 teaspoon fresh ginger
1/4 teaspoon cayenne
1/2 teaspoon white pepper
3 cups chicken stock
3 each jalapeno whole
1 cup okra optional
1 cup peanut butter
8 each hard-boiled egg shelled

1. Mix chicken strips with mixture of salt and dry ginger.
2. Wok onions in oil until soft.
3. Add chicken stock, tomato paste, shrimp, garlic, fresh ginger, fresh chili, cayenne and white pepper. Simmer 10 minutes.
4. Add peanut butter, chicken strips, okra and hard-boiled egg. Simmer until chicken is done.
Adjust seasoning and consistency.

Doro Wat Ethiopean Chicken Curry

2 pounds chicken breast
2 medium onion
2 cups chicken stock
1/4 cup berberé paste
1/4 cup niter kibbeh
2 tablespoons garlic
1 teaspoon salt to taste
1 cup red wine

1. Gently sauteed diced onions without oil until soft.
2. Add garlic and berberé, wok briefly, then niter kibbeh, and stock.
3. Simmer 10 minutes. Adjust seasoning.
4. Add chicken strip and simmer until done, about 3 minutes.
5. Alternatively, whack a whole chicken up, partially skin it if you wish, wok it briefly after the onions with the niter kibbeh and berberé paste and garlic. Add some stock or water with the wine and simmer 15 minutes or so....

Injera
2 cups teff
1 tablespoon yeast
3 cups water
1 cup self-rising flour Optional
1/2 teaspoon salt
1 cup white corn flour, whole-grain fine, Optional

1. Whisk teff flour into thin batter with water and yeast. Let stand two days.
2. Add self-rising flour and cornmeal or not, and salt to make thin batter.
3. Cook slowly on greased griddle in very large cakes.
Serve Ethiopean food on top of these in lieu of plates.

Kitfo
2 pounds lean beef
1 cup niter kebbeh
1 tablespoon cayenne to taste
1 tablespoon black cardamon
1/4 teaspoon black pepper
1/2 teaspoon salt to taste

1. Chop very lean beef very finely.
2. Heat butter, add spices, remove from heat, add beef.
3. Serve hot with collards&cheese.

Niter Kebbeh
1 pound butter
1 medium onion
3 tablespoons garlic
1 1/2 tablespoons fresh ginger
1 1/2 teaspoons tumeric
1/2 teaspoon cardamom
1/2 stick cinnamon
1 each clove
1/8 teaspoon nutmeg

1. Melt butter slowly. Increase heat and add everything. Turn down heat and simmer 45 minutes, or until solids turn golden. Strain well.

Suff
2 cups sunflower seeds
8 cups water
1 cup honey to taste
12 sprigs rue to taste

1. Boil seeds in 4 cups water for 10 minutes.
2. Drain and grind seeds with minimum water to grind. Add remainder of water. Strain. Add honey to taste. Chill. Serve with rue.

Yataklete Kilkil
1 each onion diced
1 tablespoon garlic
2 tablespoons butter or oil
2 teaspoons fresh ginger
1 head cauliflower
1/2 pound red potatoes
2 each carrot
1/2 pound green beans
1/2 teaspoon tumeric
1 teaspoon salt
1 teaspoon lemon juice

1. Wok diced onion in butter or oil with garlic, ginger, tumeric until transparent.
2. Add chopped vegetables, salt, wok to coat. Add water, cover, simmer until tender.
3. Adjust seasonings.

Yeshimbra Assa
3 cups garbanzo flour
2 teaspoons salt
1 teaspoon white pepper
2 tablespoons onion
1 teaspoon garlic
3/4 cup water as needed
2 cups onion diced
1/4 cup peanut oil
1/2 cup berberé
1 tablespoon garlic
1 1/2 cups water
1/2 teaspoon salt as needed

1. Mix dough thoroughly in mixer, adding water as needed to make firm dough.
2. Roll out dough on floured surface 1/4 inch thick. Make fish, decorate as desired.
3. Deep-fry fish on somewhat low heat 350. Or bake.
4. Wok onions dry five minutes until soft.
5. Add oil, berberé and garlic, wok briefly. Add water, add fish. Simmer until tender, adding liquid as needed.

Yetelba Liqut Flax Paste
1 cup flax seeds
1/2 cup water

1. Toast flax until golden.
2. Pound in mortar, adding water to make paste.
Serve with injera or bread like butter.

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Yetenet'tere Zeyt Spiced Oil
1 tablespoon onion
1 tablespoon garlic
1 1/2 teaspoons fresh ginger
1 tablespoon basil
2 cups water
3 1/2 cups oil

1. Blenderize onion, garlic, ginger, and basil with water.
2. Add oil and cook until water is evaporated.
3. Strain and use.

Yewollo Ambasha Spice Bread
4 cups warm water
2 tablespoons yeast
1 cup niter kebbeh
4 tablespoons coriander
2 teaspoons cardamom
1 teaspoon fenugreek seed
1 teaspoon white pepper
2 tablespoons salt to taste
9 cups flour as needed
4 tablespoons niter kebbeh
1/2 teaspoon berberé

1. Mix water, niter kebbeh, yeast, spices, salt. Add flour and knead until stiff, adding flour as needed.
2. Shape most of the dough about 8 inches by 1 inch thick. Three loaves?
3. Make topknots with remainder of dough.
4. Slash dough decoratively. Proof, bake.
5. While warm, brush with mixture of niter kebbeh and berberé.