World Cuisines
Ethiopia
Ethiopia's celebratory chicken stew: a deep-red berbere sauce, slow-simmered with onion, egg and niter kibbeh, eaten with injera. Ingredients: chicken, berbere spice, onion, niter kibbeh (spiced butter), garlic, ginger, boiled eggs, lemon, injera. Recipe: 1) Cook minced onion dry until sweet and brown. 2) Add niter kibbeh and berbere; fry to a dark paste. 3) Add chicken and water; simmer about 45 minutes. 4) Add boiled eggs to soak up the sauce. Serve: on injera, torn pieces used to scoop. History: the festive dish of Ethiopia, traditionally served at weddings and holidays; berbere's heat defines the table.
Sizzling cubes of beef or lamb fried with onion, peppers and rosemary, served straight from the pan. Ingredients: beef or lamb, onion, green pepper, tomato, rosemary, garlic, berbere or mitmita, niter kibbeh, oil, salt. Recipe: 1) Sear meat cubes over high heat. 2) Add onion, pepper and tomato; toss until just softened. 3) Season with rosemary and spices; finish with niter kibbeh. Serve: on injera or with bread, the pan brought to the table. History: a beloved everyday and celebratory dish, its name simply meaning 'fried' — the Ethiopian answer to the stir-fry.
A humble, fiery red-lentil stew — the vegan staple of Ethiopia's fasting table, rich with berbere and garlic. Ingredients: red lentils, onion, garlic, ginger, berbere, niter kibbeh or oil, tomato paste, salt, injera. Recipe: 1) Cook onion low until sweet. 2) Add garlic, ginger and berbere; fry briefly. 3) Add lentils and water; simmer until creamy, about 25 minutes. 4) Adjust salt and spice. Serve: on injera with other wats. History: central to Ethiopian Orthodox fasting days (over 200 a year), when meat disappears and lentils carry the cuisine.
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