Ethiopia Food

Ethiopia Food header image 1

Scrambled eggs – a Recipe from the Inconspicuous Ethiopia

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.

→ 32 CommentsTags:

Ye’assa Zilbo – Dried fish stew – Food from the Lovely Horn of Africa

Ye’assa Zilbo Dried fish stew Ye’assa Zilbo is a slight variety of Ye’assa W’et. It is in addition served with injera or bread ruing periods of fasting or because a vegetarian dish.

Bits and Pieces:
medium cooking pan

Component:
2 Ibs. dried fish lessen in strips
2 cups red onions (chopped)
½ tsp. fenugreek
¼ tsp. red pepper (berbere)
1 cup oil
1 tsp. garlic
½ tsp. ginger
¼ tsp. cardamom
to taste black pepper
¼ tsp. salt
1/3 cup t’ej or wine
2 cups water

→ No CommentsTags:

Hibist Steamed light bread – a Recipe from the Abnormal Horn of Africa

Hibist Steamed light bread Hibist is a nice light bread, tasty with any food. Serve with tea or we’t (stew).

Tools:
medium mixing bowl
large steamer pan

Component:
2 Ibs. all purpose flour
3 pkt. yeast
1 tsp. bishop’s weed
¼ tsp. nutmeg
½ cup oil (cooking)
3 ½ cups water
to taste salt

How to cook Steamed light bread
Dissolve yeast ½ cup of warm water. Add 2 Ibs. everything aim flour in 3 cups of water. Add bishop’s weed, nutmeg, and ½ cup oil and knead. Cover and leave overnight at room temperature. Knead once more the next day. Pour into steamer pan and decorate by the use of hand. Keep water boiling over low heat to steam bread 3 hours or whereas wooden choose inserted in core comes out clean. Serve pungent or chilly. Makes 6-8 servings. Store covered, refrigerate or at room temperature.

→ No CommentsTags:

Yemashila Injera – a Recipe from the Striking East Africa

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

→ 2 CommentsTags:

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

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.

→ 302 CommentsTags:

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

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

→ No CommentsTags:

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

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

→ No CommentsTags:

Fenugreek with honey – Abish be mar – a Recipe from the Delightful North-East Africa

Abish be mar Fenugreek with honey Abish be Mar is frequented mainly through ladies. It is assumed to enhance the complexion.

Gear:
medium mixing bowl
blender

Ingredients of Abish be mar – Fenugreek with honey:
1 cup fenugreek powder
3 ½ cups water
½ cup honey

How to make Abish be mar Fenugreek with honey
In a medium mixing bowl, mix the fenugreek and water. Cover and let stand overnight. The then day throw out the water and beat the fenugreek until it becomes light and fluffy. Add the honey and beat until it is well blended. Serve cold.

Have you been to Ethiopia?

→ No CommentsTags:

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

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.

→ 9 CommentsTags:

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

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?

→ No CommentsTags: