THE THREE RECIPES YOU NEED TO CREATE AUTHENTIC ETHIOPIAN FOODS. VERY DELICIOUS! Allicha from Elizabeth Karorsa (a native of Ethiopia who created these dishes and I measured and recorded the ingredients and directions.) Ethiopian Dish called mild 1/3 C. cooking oil 1 onion cut length-wise 4 potatoes cut length-wise 4 carrots cut length-wise and in half 1/2 t. ground ginger root 3/4 t. garlic powder salt to taste Put the oil in a large flat pan and cook the onion until it is tender. Add the potatoes and then cook for about 5-10 minutes. Add the carrots, stir and continue to cook. When the potatoes are browning, add the remaining ingredients. Simmer for 2-3 minutes and serve. Engerra from Elizabeth Karorsa Ethiopian Bread 2 C. self-rising flour 3 C. water 1 t. yeast 2 t. baking powder Mix the flour, water, and yeast in a bowl and allow it to sit for 15-25 minutes. Pour into a blender and add the baking powder. Pour about 3/4 C. of the batter onto a big flat no-stick griddle. Cover and cook for about 1 minute over a medium heat. (On an electric stove use the large burner on the med|med-hi setting.) It will be very moist when done. Dorowhet from Elizabeth Karorsa Ethiopian Dish ~ this is so good! 2 large finely chopped onions 1/2 t. ginger 1/2 t. garlic powder 1 1/2 sticks of butter 6 oz. tomato paste 1 C. hot water 2 t. chili powder (or more) 1 chicken cut and cleaned 1 t. salt 1/4 t. curry powder 1/4 t. black pepper 4 hard boiled eggs, de-shelled and poked with a fork Stir the onions in a large pan over a low heat until they are brown. Add the ginger, garlic powder and butter and tomato paste. Stir and add the water, and the chili powder. Let simmer for a little while. Add the chicken and salt. Cook for at least 25 minutes, but do not overcook. Then add the curry powder, black pepper, and the hard boiled eggs. Let simmer for about 5-10 minutes.
Posted on: Tue, 15 Oct 2013 01:58:16 +0000
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