Guest guest Posted June 18, 1999 Report Share Posted June 18, 1999 * Exported from MasterCook Mac * Berbere - Ethiopian spice paste Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Africa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp ground ginger 1/2 teapsoon ground cardamom 1/2 tsp ground coriander 1/2 tsp fenugreek seeds 1/4 tsp ground nutmeg -- fresh grated 1/8 tsp ground cloves 1/8 tsp ground cinnamon 1/8 tsp ground allspice 2 tbsps finely chopped onions 1 tbsp finely chopped garlic 2 tbsps salt 3 tbsps dry red wine 2 c pakrika 2 tbsps ground hot red pepper 1/2 tsp fresh ground black pepper 1 1/2 c water 1 tbsp vegetable oil. -- (1 to 2) In a heavy 3 quart saucepan(non stick) toast the ginger, cardamom, coriander, fenufreek, nutmeg, cloves, cinnamon and allspice over low heat for a minute or so, stirring them constantly until they are heated through. The remove the pan from the heat and let the spices cool for 5-10 minutes. Combine the toasted spices, onions, garlic, 1 tablespoon of the salt and the wine in the jar of an electric blender and blend at high speed until the mixtrure is a smooth paste. Combine the paprika, red pepper, black peeper and the remaining tablespoon of salt in the sacuepan and toast them over low heat for a minute or so, until they are heated through, shaking the pan and stirring the spices constantly. Stir in the water, 1/4 cup at a time, then add the spice and wine mixture. Stirring vigorously, cook over the lowest heat setting for 10 to 15 minutes. With a rubber spatula, transfer the berber to a jar or crock, and pack it in tightly. Let the past cool to room temperature, then dribble enough oil over the top to make a film at least 1/4 inch thick. Cover with foil or plastic wrap and refrigerate until ready to use. If you replenish the film of oil on top each time you use the berbere, it can safely be kept in the refrigerator for 5-6 months. This receipe courtesy of the Time/Life Books, Food of the World Series, Recipes: African Cooking. copyright 1970. Ared-pepper and spice paste indigneous to Ethiopia. Here is a receipe for this very complicated paste. To Make about 2 cups. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 46 Calories; less than one gram Fat (19% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 12831mg Sodium _____ * Exported from MasterCook Mac * Ethiopian Ambasha Recipe By : The African News Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread - Yeast Curry - Africa/Ethiop/Nigeria Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp Active dry yeast 1 1/4 c Lukewarm water 1/4 c Warm water 5 c Unbleached flour 2 tbsps Ground coriander 1 tbsp Cayenne 1 tsp Ground cardamom 2 tbsps Oil 1/2 tsp White pepper 1/4 tsp Ground ginger 1 tsp Ground fenugreek 1 pinch Ground cloves 2 tsps Salt 1/8 tsp Cinnamon 1/3 c Vegetable oil Dissolve the yeast in warm water for 10 minutes. Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly add the flour until a mass forms. On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes a stickier dough than usual) Reserve a 1-inch piece of dough. With floured hands spread the dough out on an ungreased pizza pan. Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel. Place the reserved ball of dough in the center of the scored dough. Cover and let rise one hour. Bake at 350F for an hour or until golden brown. Combine the topping ingredients in a small bowl. While still warm brush the bread with topping. Yield: 1 16-inch loaf. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 948 Calories; 102g Fat (93% calories from fat); 6g Protein; 10g Carbohydrate; 0mg Cholesterol; 4274mg Sodium _____ * Exported from MasterCook Mac * Gomen - Ethiopian Greens Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Curry - Africa/Ethiop/Nigeria Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb collard greens 1 c red onions 4 med green (hot) peppers -- in strips 2 c water 1/2 tsp garlic -- peeled and chopped 16 ozs butter or oil salt -- to taste Wash collard greens, boil in medium pan until soft. Remove from heat, drain and cut into small pieces. Set aside. Wash peppers, remove seeds, slice lengthwise and set aside. In a pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning. Add collard greens and cook until water disappears. Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from the fire. Serve hot or cold. Gomen is usually served with other foods. It may be served hot or cold. This recipe serves 6. NOTES : Formatted and posted to Recipelu 2/27/98 by Vale'rie Whittle -- ValÈrie (Vale'rie) AKA Cats Paw/LCP catspaw Atlanta, GA If Jimmy cracks corn and no one cares, why does he keep doing it? --Pinky (loyal sidekick of Brain) By " Valerie Whittle " <catspaw on Feb 27, 1998. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 23 Calories; less than one gram Fat (5% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 12mg Sodium _____ * Exported from MasterCook Mac * Lab - Ethiopian Cottage Cheese And Yogurt Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheese Cheese - Yogurt Curry - Africa/Ethiop/Nigeria Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb small-curd cottage cheese -- or farmer cheese 4 tbsps yogurt 1 tbsp lemon rind -- grated 1 tbsp salad herbs 2 tbsps chopped parsley 1 tbsp salt 1/4 tsp black pepper Yield: 1 quart Combine all ingredients in 1 quart bowl. The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid. One or two heaping tablespoons of lab is placed on the injera before each guest. NOTES : IAB is a white cured cheese very much like the greek feta. Special herbs are added(and sometimes chopped vegetables)which gives it its characteristically acid taste. Since the cheese used in Ethiopia is not avaialble here, this recipe is an attempt to simulate lab. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 43 Calories; 2g Fat (39% calories from fat); 2g Protein; 5g Carbohydrate; 7mg Cholesterol; 6427mg Sodium _____ * Exported from MasterCook Mac * Niter Kebbeh - Spiced Butter - Ethiopia Recipe By : The Africa News Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Africa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb butter 4 tbsps onion -- chopped 1 1/2 tbsps garlic -- minced 2 tsps Fresh grated ginger 1/2 tsp Turmeric 2 crushed cardamom seeds -- (2 to 4) 1 pc cinnamon 2 whole cloves 1/8 tsp Ground nutmeg Slowly melt butter in a saucepan, then bring to boil. When the top is covered with foam, add the other ingredients and simmer uncovered on lowest heat until the surface is transparent and milk solids are on the bottom (45 to 60 minutes). Pour off the clear liquid and strain through a double layer of damp cheesecloth, discarding the spices and solids. Refrigerate. If strained a second and third time, the mixture will keep either chilled or at room temperature for 2 to 3 months. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 3364 Calories; 372g Fat (96% calories from fat); 7g Protein; 25g Carbohydrate; 994mg Cholesterol; 3791mg Sodium _____ * Exported from MasterCook Mac * Niter Kebbeh - Spiced Butter - Ethiopia #2 Recipe By : Serving Size : 1 Preparation Time :1:00 Categories : Curry - Africa/Ethiop/Nigeria Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs butter -- clarified 1 sm onion -- diced fine 3 tbsps garlic -- minced 4 tsps ginger -- freshly ground 1 1/2 tsps turmeric 1/4 tsp cardamom 1 stick cinnamon -- 1 inch long 1 pinch nutmeg 3 whole cloves Mix ingredientsinto clarified butter. Cook over low heat 45-50 mins. Do not burn. Strain through trippled cheesecloth. Store in airtight jar in fridge. - - - - - - - - - - - - - - - - - - Per serving: 6743 Calories; 742g Fat (96% calories from fat); 14g Protein; 51g Carbohydrate; 1988mg Cholesterol; 7569mg Sodium _____ * Exported from MasterCook Mac * Vegetable Alicha - Ethiopian Vegetable Stew Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soup, Stews, Bisque Curry - Africa/Ethiop/Nigeria Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bermuda onion 4 tablespoons oil 4 carrots -- peeled, 1 " slices 4 green peppers -- cleaned & quartered 3 cups water 6 ounces tomato sauce 2 teaspoons salt 1/2 teaspoon ground ginger 4 potatoes -- thickly sliced 2 tomatoes 8 wedges cabbage -- 1 " wide salt and pepper In a 4-quart saucepan saute onion in oil until soft but not brown. Add carrots, green peppers, water, tomato sauce, salt and ginger. Cook: for 10 minutes covered. Add potatoes. Plunge tomatoes in boiling water, remove skins, cut in 8 wedges each, and add to stew. Cover and cook for 10 minutes. Add cabbage wedges. Sprinkle with salt and pepper. Cook until vegetables are tender. Correct the seasoning. Place in an attractive bowl and portion out uniformly. NOTES : The Copts in Ethiopia have many fast days on which they are not permitted to eat meat. Vegetables Alechas and Wats are substituted on these days. (the Wat differs from Alecha in that it is made with a spice called Ber-beri or Awaze.) - - - - - - - - - - - - - - - - - - Per serving: 337 Calories; 9g Fat (21% calories from fat); 14g Protein; 60g Carbohydrate; 0mg Cholesterol; 830mg Sodium _____ -- For world recipes in MasterCook format: Subscribe - EthnicRegionalMCook- or //EthnicRegionalMCook Quote Link to comment Share on other sites More sharing options...
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