Ethiopian cooking is marked by hot spices, thick stews and injera, a large, flat sourdough bread. Diners in Ethiopia use the injera as an eating utensil to scoop up food.
2 onions, finely chopped
1/3 cups Niter Kebbeh (Spiced Butter)
2 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 cup paprika
2 tablespoons Red Pepper Paste (aka Spice Paste, Berbere)
2/3 cup dry red wine
1/2 cup water
8 oz. tomato sauce
2 teaspoons salt
3 lb. lean boneless beef, cut into 1" pieces
In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry. Do not let brown or burn.
Stir in the niter kebbeh. When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg. Stir well. Add the paprika and berbere, and stir for 3 minutes. Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil. Add the beef and turn the pieces around in the sauce to coat. Cover the pot and simmer the beef for about 1 hour over low heat. Season with black pepper.
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This page modified January 2007
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