Steve happened past Worthington, MN and picked up some injera. We cooked some doro tibs, misr wat and ET veggies tonight. YUM!
Shega couldn’t wait to eat. I teased her by saying,
"Shega. Don’t you remember that you decided to fast on Thursdays?" She giggled, rolled her eyes and haunted me while I cooked.
We have Ethiopian food fairly often. Everyone in the family loves it. We would definitely eat it more if we had a local source of injera.
We have found injera at four different places in Sioux Falls, SD. We wonder if it is all made at the same place. All of the injera we have had from Sioux Falls is similar in taste.
The ET restaurant in Worthington has just a little different type of injera. I think it has more wheat flour and less teff flour.
Here are the recipes for our meal tonight. I found them by cruising around on the web.
http://www.saveur.com/article/Recipes/Ethiopian-Lentil-Stew
Misr Wot
SERVES 4 – 6
1 cup red lentils
4 tbsp. nit’r qibe (Ethiopian Spiced Butter)
or unsalted butter
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
2 tbsp. berbere (Ethiopian Spice Mix)
1 small tomato, cored and chopped
1. Rinse the lentils in a sieve under cold running water and set aside.
2. Heat the butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the reserved lentils, 1 tbsp. of the berbere, tomato, and 4 cups water to the saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender, 45–50 minutes. Stir in the remaining berbere and season generously with salt. Serve immediately.
I didn’t have a tomato, so I used a can of chopped tomatoes.
I bought my spiced butter and berbere at the Ethiopian restaurant in Worthington. I think it is called the Queen of Sheba.
Doro Tibs
- 2 ½ lbs boneless, skinless chicken breast, sliced into thin strips
- 2 chopped onions
- 3 tbs spiced butter (preferred), ghee or olive oil
- 3 large tomatoes peeled and cut into wedges
- 2 tsp berbere, or to taste (adding more thickens sauce and makes it hotter)
- 1 tsp ginger
- 1 clove garlic
- 1 jalepeno pepper, seeds removed,
Saute onions in spiced butter until golden in large frying pan with a lid over medium heat. Add tomatoes, chicken and garlic ginger paste, sauté until chicken is cooked through (there will be juices left). Sprinkle berebere, salt and pepper over chicken and thoroughly mix in. Taste for seasoning. Stir in sliced peppers and cover until ready to serve.
I used chopped canned tomatoes.
Ethiopian veggies
I don’t have a recipe for this one.
We sauteed one onion, a tsp of minced garlic and about a tblspoon of shaved ginger.
We cooked about 6 potatoes in a microwave cooker until they were pretty soft. We then added the potatoes to the onions and threw in some frozen green beans and carrots.
I actually sauteed the onions, ginger and garlic together for all three recipes. It worked well and sped up the process.
This isn’t a pic of our meal, but it does show ET food. I found the picture here:
