Exotic Ethiopian Cooking

That’s the book Yana gave me for Christmas.  I hadn’t realized how much the cuisine relies upon red onion and how many of the dishes require a full cup of red pepper paste.  Spiced butter is common too.  The recipe for red pepper paste starts by suggesting "15 lbs." of New Mexico red chiles.  I’m trying it with…15 red chiles.  We’ll see how that goes; I’ve also scaled back the "5 lbs. fresh ginger" to 5 pieces of fresh ginger.

If you’re ready with the spiced butter and the red pepper paste (neither is totally simple), most of the recipes take 5-10 minutes and sound quite delicious.

The menu for tonight includes fesenjan chicken, Parsee sweet and sour fish, Parsee lamb with stewed apricots, Ethiopian sauteed beef with injera, and red lentils.  I’ll also make Ethoipian pumpkin if I have red pepper sauce left over.  Natasha is preparing Russian vegetable salads.

Comments

Do you make your own injera, or do you buy it?

A fave cuisine of mine and hard to get hereabouts; I too have made niter kibbeh and berbere. But one question -- can you actually get t'eff? I have to fake it with wheat flours....

Purchased. Thanks for the tip! Can't wait to have some good home cooked Ethiopian! Oh, how I miss living in DC!

I own that book! As soon as you mentioned the "15 pounds" I knew which one you were talking about. My favorite recipe (as yet untried) is the one that requires you to bury the goat for several weeks.

Thank goodness for the Russian vegetable salads. 15 hot peppers! Yowza!

Hey Tyler, I'm running a little late... be there soon! I'm bringing a pie.

Oh, come on, man, that was just mean. All that sounds delicious. And I have nothing in the fridge.

How do you do your fesenjan? Recipes that I have found online all seem to suggest separating sauce and meat until near the end, but I prefer slow-cooking everything together.

Michael: New Mexican chili's aren't typically that spicy. They are, however, very delicious, and difficult to find outside of New Mexico. I am a bit surprised that the recipe called for them specifically.

Luckily I happen to have a source for New Mexican chili's and have a large bag of them in my freezer. :)

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