African |
Berbere
1 tsp ginger
1/2 tsp cardamom
1/2 tsp coriander
1/2 tsp fenugreek seed
1/4 tsp nutmeg
1/8 tsp cloves, ground
1/8 tsp cinnamon
1/8 tsp allspice
2 tbsp onion -- finely chopped
1 tbsp garlic
1 tbsp salt
3 tbsp dry red wine
2 c paprika
2 tbsp red pepper
1/2 tsp black pepper
1 tbsp salt
1. Toast first 8 ingredients over low heat for 1-2 min, stirring
constantly. Cool 5-10 min.
2. Blend in next 4 ingredients to make a smooth paste.
3. Toast last 4 ingredients over low heat for 1 min or until heated
through. Stir in 1.5 cups water,
1/4 cup at a time. Add spice
paste and cook over low heat for 10-15 min.
4. Store under 1/4" oil.
Will
keep 5-6 mo |
Doro Wat
Preparation Time
:0:25 3 tbsp niter kebbeh
2 1/2 whole onion -- minced
3 cloves garlic -- minced
1 tbsp ginger -- minced
1 1/4 lb chicken -- diced
1 tbsp berbere -- to taste
1/3 c carrot -- chopped fine
1 c spinach
1. Melt niter kebbeh
in a saute pan and add onion, garlic and ginger. Saute until almost
carmelized.
2. Add berbere
to mixture until warmed through.
3. Add other ingredients
and cook through. |
Niter Kebbeh
2 lb butter
1 sm onion -- finely chopped
3 tbsp garlic -- finely
minced
4 tsp ginger root -- finely minced
1 1/2 tsp tumeric
1 cardamom pod
1 inch cinnamon stick
1 whole clove
1/2 tsp nutmeg
1. Melt butter slowly then boil.
2. When covered with foam, stir in other ingredients.
3. Reduce heat to lowest and simmer for 45 min undisturbed.
4. Strain through 4 layers damp cheesecloth.
5. If clear, will keep 2-3 mo at RT. |
Senegalese Seafood Stew
Recipe By : Sundays at
Moosewood Preparation Time :0:45
1 teaspoon salt
2 bananas -- green, sliced
4 cups onions -- chopped
2 cloves garlic -- minced
2 tablespoons olive oil
1/2 teaspoon cayenne
1/4 teaspoon thyme
2 potatoes -- chopped
2 sweet potatoes -- chopped
2 cups cabbage -- chopped
1 cup parsley -- chopped
4 cups tomatoes -- chopped
3 cups vegetable stock -- or water
1 pound fresh shrimp
1 pound fish fillets
-- cut to 1/4 by 2"
salt
-- to taste
1. Dissolve 1t salt in enough water to cover bananas. Soak banana slices in salt water for 15 minutes
and drain. Set aside.
2. Saute onions and garlic in olive oil until onions are translucent. Stir in cayenne and thyme and saute for a couple of more minutes. Add potatoes, sweet potatoes, cabbage, parsley, tomatoes and
stock. Bring to a simmer and cook for 15 minutes.
3. Add bananas, shrimp and fish. Simmer gently for another 10 minutes or until fish is cooked. Add more juice if stew is too thick.
4. Garnish with a wedge of lemon or lime.
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Serving Ideas : Serve over rice or steamed millet |
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