Ethiopian Spicy Vegetarian Spread - Infirfir Shiro

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Ethiopian Spicy Vegetarian Spread - Infirfir Shiro

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Condiment LowCal (Less than 300 cals)

LowerCarbs Spicy

Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup vegetable oil

1 cup chopped red onions -- (2 small)

2 tablespoons berbere (Ethiopian Chile and Spice Paste) -- see below

3 cups water

1 teaspoon minced fresh garlic

1 teaspoon minced fresh ginger

3 green cardamom pods -- seeds only, ground

1 cup chickpea flour

1 teaspoon salt -- or more to taste

 

Heat a heavy saucepan over high heat. Add the oil. When it is hot, add the

onions, and cook over medium-high heat. Add the oil. When it is hot, add the

onions, and cook over medium-high heat, stirring occasionally, until lightly

golden.

 

Blend the spice paste with 1 cup water, and add to the onions. bring to a boil.

Add the garlic, ginger, cardamom, and remaining 2 cups water, and bring back to

a boil.

 

Lower the heat to medium, then sift the chickpea flour gradually into boiling

mixture, stirring constantly to prevent lumps. The mixture will become more

increasingly thick and should finally have a thick, paste-like texture; if it

starts to thicken quickly, add less than 1 full cup chickpea flour, or add a

little extra water. Stir in the alt and continue to cook for 3 to 5 minutes over

medium-low heat. Taste and adjust seasonings if necessary.

 

Turn out into a bowl. Serve hot or at room temperature.

 

Makes approx. 3 cups pate-like spread (12 one-quarter cup servings).

 

If you have Ethiopian Chile and Spice Paste on hand, infirfir shiro can be

quickly prepared. The spice paste gives it chile heat, but when it is eaten with

bread, the warmth of this chickpea sauce is neutralized and leaves only a

flowing after-taste. Like so many of Ethiopia's wonderfully creative foods, this

recipe comes out of the meatless fasting days of the Coptic [Christian] Church.

 

Infirfir shiro is and excellent accompaniment to almost any savory flatbread.

 

 

 

Ethiopian Chile and Spice Paste - Berbere

2 green cardamom pods, seeds only

1/4 teaspoon fenugreek seed

1/2 teaspoon black peppercorns

1/4 teaspoon coriander seeds

2 ounces dried red chile pepper, rinsed soaked for 1 hour in hot water, and

drained (about 2 loosely packed cups)

1/8 teaspoon cinnamon

1 teaspoon salt

1 tablespoon minced fresh ginger

2 tablespoons minced garlic

2 tablespoons chopped onion

1/2 cup water

1/2 cup holy basil , or ordinary basil leaves, finely chopped

1/2 cup fresh mint leaves, finely chopped

 

 

n a heavy skillet over high heat, dry-roast the cardamom seeds, fenugreek,

peppercorns, and coriander seeds together for 2 to 3 minutes, stirring

constantly. Place in a mortar or spice grinder and grind to a powder.

 

Place the soaked chiles in a food processor and process to a paste. Add the

ground spices, the cinnamon, and salt. Process to blend. (Leave in the

processor).

 

Combine the ginger, garlic, onion, and water in a medium-sized saucepan and

bring to a boil. Cook for 5 minutes, then add to the processor and process until

pulverized. Add the basil and mint and process until well blended.

 

Spoon the mixture into a sterilized glass jar. Seal well, and refrigerate.

 

Makes approximately 2 cups chile paste (32 one-tablespoon servings).

 

Alternatives: To produce the powder of the classic berbere, spread paste in a

thin layer on a baking sheet and place in a 200F oven until dried out, turning

occasionally.

 

Classic berbere is a powdered spice mix used as an ingredient in other dishes.

In Ethiopia, with no refrigeration, a dried powder is necessary for storing many

of the spices and herbs that go into berbere. The powder is often moistened to

make a paste and served as a condiment or dip.

 

Description:

" Ginger "

Cuisine:

" Ethiopian "

Source:

" Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi

Per Serving (excluding unknown items): 80 Calories; 5g Fat (56.6% calories from

fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; Duguid,

William Morrow, 1995 "

S(Formatted by Chupa Babi):

" Sept 2009 "

Yield:

" 3 cups "

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201mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 253 0 0