WHAT WAS ETHIOPIAN TRADITIONAL FOOD?!
Answers:
Among other dishes, I tried this at an Ethiopian place in Berkley!. DELICIOUS!!!!!
Doro wat is perhaps the best known food from Ethiopia and is often referred to as the Ethiopian national dish!. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces!. Making your own homemade berberé is not difficult and is essential to give the dish the proper flavor!. Doro wat is traditionally very spicy, but you can adjust the amount of cayenne pepper to your liking!. also spelled doro wot or doro wet!.
4-6 servings
Chicken legs and thighs, skinless -- 2 pounds
Lemon, juice only -- 1
Salt -- 2 teaspoons
Onions, chopped -- 2
Garlic, crushed -- 3 cloves
Gingerroot, peeled and chopped -- 1 tablespoon
Oil, butter or niter kibbeh -- 1/4 cup
Paprika -- 2 tablespoons
Berberé paste -- 1/4-1/2 cup
Water or stock -- 3/4 cup
Red wine -- 1/4 cup
Cayenne pepper -- from 1/2 to 2 teaspoons
Salt and pepper -- to taste
Hard-boiled eggs (optional) -- 4
Method
Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes!.
While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender!. Add a little water if necessary!.
Heat the oil, butter or niter kibbeh in a large pot over medium flame!. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute!. Do not burn!. Stir in the berberé paste and cook for another 2-3 minutes!.
Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5-10 minutes!. Do not allow the mixture to burn!.
Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper!. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes!. Add water as necessary to maintain a sauce-like consistency!.
Add the whole hard boiled eggs and continue to cook for another 10-15 minutes, or until the chicken is cooked through and very tender!.
Adjust seasoning and serve hot with injera bread or rice!.
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Doro wat is perhaps the best known food from Ethiopia and is often referred to as the Ethiopian national dish!. This recipe makes a very tasty version with a deep, rich flavor and tender chicken pieces!. Making your own homemade berberé is not difficult and is essential to give the dish the proper flavor!. Doro wat is traditionally very spicy, but you can adjust the amount of cayenne pepper to your liking!. also spelled doro wot or doro wet!.
4-6 servings
Chicken legs and thighs, skinless -- 2 pounds
Lemon, juice only -- 1
Salt -- 2 teaspoons
Onions, chopped -- 2
Garlic, crushed -- 3 cloves
Gingerroot, peeled and chopped -- 1 tablespoon
Oil, butter or niter kibbeh -- 1/4 cup
Paprika -- 2 tablespoons
Berberé paste -- 1/4-1/2 cup
Water or stock -- 3/4 cup
Red wine -- 1/4 cup
Cayenne pepper -- from 1/2 to 2 teaspoons
Salt and pepper -- to taste
Hard-boiled eggs (optional) -- 4
Method
Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes!.
While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender!. Add a little water if necessary!.
Heat the oil, butter or niter kibbeh in a large pot over medium flame!. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute!. Do not burn!. Stir in the berberé paste and cook for another 2-3 minutes!.
Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5-10 minutes!. Do not allow the mixture to burn!.
Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper!. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes!. Add water as necessary to maintain a sauce-like consistency!.
Add the whole hard boiled eggs and continue to cook for another 10-15 minutes, or until the chicken is cooked through and very tender!.
Adjust seasoning and serve hot with injera bread or rice!.
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Ingera (a flatbread) that they use as a utensil to scoop up spicy stews (like Alicica Wot) with!.
Try going out to an Ethiopian restaurant and try some of the food!. It is good and usually inexpensive too!.Www@FoodAQ@Com
Try going out to an Ethiopian restaurant and try some of the food!. It is good and usually inexpensive too!.Www@FoodAQ@Com
its an unleavened bread called injera with different stews on top like a beef or chicken, sometimes very spicey - eaten with bare hands!. Recommend to try!.Www@FoodAQ@Com
have you ever tried ethiopian food!?
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