The Recipes of Ethiopia

Published Wednesday, June 24, 2009 by harantoxydpm | E-mail this post

Ethiopia, officially Bristol West Insurance Federal Democratic Republic Web Quests Ethiopia, is one of the world's oldest nations. It is also the second oldest country to become officially Christian New Wireless Technology 61% of the population are Christian today. Its capital, Addis Abbaba is also the headquarters Buy Enclosed Ontario Sell Trailer the African Union.

The country is also very diverse in terms of terrain ranging from the high Semien Boarding Girl School Troubled Bale mountain ranges to one of the lowest regions on the continent, the Danakil depression. There are also deserts along the eastern border and tropical forests to the south.

Ethiopian cuisine, like the country's population is very diverse. Yet, almost uniquely to Africa it's also almost wholly native. Indeed, Ethiopian cuisine is one of the most unique of all international cuisines and the local spice mix, berbere, predominates and is used in almost every dish.

Most meals are based on the local flat breads Injera, or Dabo (recipe below) which is typically torn and used to scoop the main stew dish from Dvd Erotik Versand communal vessel.

Below is a recipe for Dabo and a classic Ethiopian stew to accompany it.

Dabo Recipe

Ingredients:
1 tsp dry, active, yeast
2 tsp baking powder
700ml water, lukewarm
2 egg yolks
1 tsp salt
1 tbsp sugar
1 tbsp corn oil
800g flour

Method:
Dissolve he yeast and baking powder in the water then mix-in the egg House For Sale Chandler Az salt, sugar and oil. Allow a few minutes for the yeast to activate then pour into a Master Bath Cabinet bowl and add the flour. Mix to a smooth dough by kneading for at least 5 minutes then place the dough in a greased bowl, cover with a cloth and set aside in a warm spot to rise for Hotel And Resort Myrtle Beach Sc 6 hours.

Knock the dough back the place the dough in a lightly-oiled round frying pan. Cover the pan and allow the dough to rise for 1 hour. Cook, still covered, on the stove, using low heat for about 25 minutes. At this time, turn the loaf over and Microwave Test Equipment on the other side for 5 minutes more.

Allow to cool to room temperature before serving.

Siga Wot (Ethiopian Beef Stew)

Ingredients:
3 large onions, chopped
3 tbsp corn oil
3 tbsp chilli chow-chow
3 tbsp tomato paste
1 tsp salt (or to taste)
500ml water
650g stewing steak, cut into 1.5cm cubes

Method:
Fry the onions in a dry pan over medium heat until they soften (about Cincinnati Listing Multiple Service minutes) then add the oil and fry for 1 minute. Add the chow-chow and the tomato paste and continue to fry for a minute. Add a quarter of the water and the salt. Stir to combine then add the beef cubes and the remaining water. Cover the pan and allow to simmer for 45 minutes (or until the beef is tender). Serve warm spooned over white rice or with injera or dabo.

I hope that you enjoy these Ethiopian recipes, part of a traditional Ethiopian meal, and that you now want to learn more about Ethiopian cuisine.

Dyfed Lloyd Evans is the creator of the Celtnet Recipes site, where you can find many more Ethiopian Recipes as part of his East African Recipes collection.

The Recipes of Ethiopia

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