Muffins recipes

National dish of Ethiopia

flag of Ethiopia

  • Independence: 1. 8. 1995
  • Capital: Addis Ababa
  • Official language: Amharic
  • Population: 91 195 675
  • Area: 1 104 300 km2
  • International code: ET
  • Currency: Birr (ETB)
map of Ethiopia

Wat with injera

Ingredients:

  • 2 1/2 to 3 lbs chicken thighs, cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons niter kibbeh, if you have it (ethiopian spiced butter), or regular butter
  • 2 tablespoons extra virgin olive oil
  • 3 cups yellow onions finely minced to a chunky puree in food processor
  • 3 tablespoons butter
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced ginger
  • 1/4 cup berbere
  • 1 1/2 teaspoons salt
  • 1/2 cup white wine mixed with 1 teaspoon honey
  • 1 cup chicken stock
  • 4 hard-boiled eggs, pierced all over with fork about 1/4 inch deep

Bebere spice mix:

  • 1 teaspoon ginger
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ground fenugreek seeds
  • 1/4 teaspoon clove
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1 tablespoon salt
  • 5 tablespoons cayenne
  • 2 tablespoons paprika
Wat with injera is national food (dish) of Ethiopia

Instructions:

Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes. Heat the niter kibbeh or butter along with the olive oil in a large, heavy duty skillet or Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally. Add the chicken, broth, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes. Serve hot with injera bread or rice.

Info:

Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are rarely used with Ethiopian cuisine. The Ethiopian Orthodox Church prescribes a number of fasting periods, including Wednesdays, Fridays, and the entire Lenten season; so Ethiopian cuisine contains many dishes that are vegan.

The Ethiopian national dish is called wat. It is a hot spicy stew accompanied by injera (traditional large spongy pancake made of teff flour and water). Teff is unique to the country and is grown on the Ethiopian highlands. There are many varieties of wat, e.g. chicken, beef, lamb, vegetables, lentils, and ground split peas stewed with hot spice called berbere. Berbere is made of dried red hot pepper, herbs, spices, dried onions, dried garlic and salt ingredients. Wat is served by placing it on top of the injera which is served in a mesob (large basket tray). The food is eaten with fingers by tearing off a piece of injera and dipping it in the wat.

 
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