Healthy and delicious Ethiopian recipes can be found at food.com . Here are some examples:
Beef Stew (Kei Wot)
- 1 tbsp rawspicebar’s freshly ground berbere.
- 1 lb stewing beef, cut into 1 inch cubes.
- 2 tbsp olive or vegetable, separated.
- 1 onion, diced.
- 2 garlic cloves, minced.
- 1 cup chopped canned tomatoes.
- salt & pepper, to season beef.
- 1/2 to 1 glass of water depending how much sauce you want.
Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
Add Berbere spice to onions and garlic, cook for 5 to 10 minutes low heat add a teaspoon of water or more if needed , until fragrant.
Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add meat and add half a glass to a glass of water. Reduce heat to medium-low to simmer.
Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
Serve with injera.
Lentil Stew (Misr Wot)
- 1 1/2 tbsp rawspicebar’s freshly ground berbere.
- 1 cup red lentils.
- 1 yellow onion, diced.
- 4 garlic cloves, minced.
- 2 tbsp. olive or vegetable oil.
- 1 inch fresh ginger, minced.
- 1 cup canned chopped tomatoes.
- kosher salt & pepper, to taste.
- 2 cups vegetable broth.
- yogurt & cilantro (to garnish) (optional).
Rinse lentils in a sieve under cold running water and set aside.
In a medium saucepan, saute onions in low heat and after a few minutes add oil over medium heat until the onions turn golden, about 10-15 minutes.
Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar’s Berbere spices or instead use turmeric, stir until fragrant, about 1 minute.
Add lentils and cook for about 5 minutes.
Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste.
Serve with a dollop of yogurt and cilantro. To be eaten with fresh injera!