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Entries Tagged as 'Ethiopian Food'

Scrambled eggs – a Recipe from the Inconspicuous Ethiopia

32 Comments · Ethiopian Food

Yenqulal Firfir - Scrambled eggs Yenqulal Firfir is another preferred dish. Easy prepare and appetizing.

Gear:
medium mixing bowl
frying pan

Ingredients of Scrambled eggs:
2 large eggs
to taste salt
1 Tbsp. green pepper chopped
½ tbsp. garlic powder
½ tsp. ginger powder
½ tsp. cardamom
½ cup oil
½ cup onions

How to make Scrambled eggs – Yenqulal Firfir
In a medium mixing bowl, mix the eggs, salt, green pepper, onions, cardamom, garlic and ginger powder. Add mixture in the hot frying pan with oil. Stir with a fork until cooked. Remove when ready and serve strong.

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Egg sauce – a Recipe from the Scenic Ethiopia

1 Comment · Ethiopian Food

Egg sauce Yenqulal We’t may be used because a replace for meat stews for folks who don’t eat meat. When properly cooked, it can be much more delicious than meat stews.

Instrument:
medium cooking pot
small cooking pot
small mixing bowl

Ingredients:
1 cup onions (chopped)
¼ cup red pepper (berbere)
1 cup butter (spiced)
¼ cup t’ej or red cooking wine
6 egg yolks
1 tsp. ginger (freshly minced)
¼ tsp. black pepper
to taste salt
4 cups water

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Dinich We’t – Food from the Enormous Ethiopia

No Comments · Ethiopian Food

Potato stew Dinich We’t may be vegetarian or served at anytime with meat and injera or bead.

Gear:
1 large frying pan
1 medium cooking pot

Component of Potato stew:
2 cups red onions (chopped)
1 Ib. beef
1 cup red pepper (berbere) or red pepper paste awaze)
4 medium potatoes
1 cup oil or butter
¼ tsp. black pepper
to taste salt
¼ tsp. ginger
¼ tsp. garlic
½ tsp. Water

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Sunflower water mixed with injera – Yesuff Fitfit – a Recipe from the Divine Ethiopia

No Comments · Ethiopian Food

Sunflower water mixed with injera Yesuff Fitfit is a delicious and refreshing meal particularly good for Lent.

Stuff:
medium cooking pot
medium bowl
strainer
blender

Component:
2 cups sunflower seeds
2 cups green pepper (chopped) (chili Jalapeño)
½ tsp. onion (chopped)
¼ tsp. ginger (chopped)
¼ tsp. garlic (chopped)
to taste salt
10 cups water
4-6 slices injera

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Germinated grains – Biqil – a Recipe from the Picturesque NorthEast Africa

No Comments · Ethiopian Food

Biqil Germinated grains Biqil preparation takes a smallest amount of of three to four days. When preparing food that demands Biqil the time to prepare it, ought to be taken into contemplation.

Stuff:
Large mixing bowl with cover
large tray
mortar and pestle or electric grinder
sieve
large covered container

Component of Germinated grains:
2 cups barley, wheat, sorghum, com, extensive beans

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Gintir – Boiled beef – a Recipe from the Eye-catching North East Africa

302 Comments · Ethiopian Food

Boiled beef Gintir is a light meal repeatedly served for brunch.

Gear:
medium cooking pot

Elements of Gintir – Boiled beef:
1 cup red onions (chopped)
1 cup butter (spiced)
1 ½ Ibs. meat and ribs (beef or lamb)
½ tsp. ginger (paste fresh )
¼ tsp. black pepper
to taste salt
2 cups water

How to create Gintir – Boiled beef
Cook onions without grease in a low heat making obvious the color does not change. Add the meat and stimulate well. Add butter and cook till meat is brown. Add water and mix well. Put in the spices and simmer for 30 minutes till gravy thickens. Serve hot. Makes about 6 servings. Store in refrigerator.

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Yemashila Injera – a Recipe from the Striking East Africa

2 Comments · Ethiopian Food

Yemashila Injera - Injera made from sorghum Yemashila injera unlike everything injeras is slightly thick. It is served with all forms of dishes on any opportunity.

Utensils:
large pancake pan or medium frying pan deep mixing bowl

Elements of Yemashila Injera:
1 ½ Ibs. sorghum flour
1 pkt. yeast
6 cups water

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Mit’in Shiro How to prepare spiced, hot , powdered peas – Food from the Fantastic North East Africa

No Comments · Ethiopian Food

How to prepare spiced, strong , powdered peas Mit’in Shiro is a prepared mixed powdered legume spice practiced to make an instant pungent sauce or is added to normal w’et to present it a thicker consistency.

Utensils:
large cooking pot
large mixing bowl
large frying pan
mortar and pestle
covered container, preferably glass

Elements of Mit’in Shiro:
11 cups peas
5 cups lentils
5 cups chick peas
5 cups beans
5 cups red pepper (berbere)
1 cup garlic (bright , chopped)
1 cup ginger (fresh , chopped)
1 cup red onions (new , chopped)
1 cup rue seeds
1 cup oregano
2 Tbsp. fenugreek
1 cup sacred basil
15 pods cardamom seeds
2 Tbsp. cloves
2 Tbsp. cinnamon
1 Tbsp. bishop’s wee
1 Tbsp. coriander
to taste salt
2 cups water, wine or t’ej

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Dried, powdered injera – a Recipe from the Intimidating NorthEast Africa

No Comments · Ethiopian Food

Dirqosh Dried, powdered injera Dirqosh is practiced as substitute for clean injera. It is added to ready-made stew and departed in the pot soak up the sauce, afterwards served strong.

Tools:
large plastic bag or covered container

Component:
3-6 clean injeras

How to prepare Dirqosh Dried, powdered injera
Dry injeras in warm oven. Break into small pieces or pound to a powder since adored. Store in covered container or large bag at room temperature.

Have you been to Ethiopia?

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Telba Refreshing drink formulated from flax – Food from the Noticeable East Africa

9 Comments · Ethiopian Food

Refreshing use made from flax – Telba Telba is a light refreshing use. The liquid can be mixed with Injera to generate Telba Fitfit. Telba is mildly laxative.

Instrument:
medium roasting pan
medium mixing bowl
medium pitcher
sifter

Component:
1 cup flax
6 cups water
2 tsp. sugar or honey

How to fix Refreshing consume made from flax
Roast flax in pan at low heat for 5-10 minutes. Prevent from burning. Remove from heat and let cool. Pound roasted flax to fine powder. Sift into medium bowl. Add water and shake. Let stand until the liquid separates from the powder. Strain and pour liquid into pitcher. Add sugar or honey to the liquid to taste. Refrigerate. Serve cold. Yields 4-6 servings. Flax powder should be stored in closed jar.

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