Ingredients
Serves 10
1 kg goat meat
500 g potatoes
1/2 kale or cabbage
2 leeks
2 tomatoes
2 garlic cloves
1 green pimiento pepper
2 onions
Salt and pepper
Coriander
Preparation
- Preparing time : 10 Min -
- Cooking time : 60 Min -
Peel the vegetables
Put the cut vegetables and meat pieces in a pot with water
Gently simmer on low heat for 20 mins
Add the coriander and crushed garlic
Add enough water so it reaches approx half the pot and simmer for an hour
Season to taste
Ready to serve when the vegetables and the meat are cooked.
Showing posts with label Djibouti. Show all posts
Showing posts with label Djibouti. Show all posts
Djibouti Lentils
Cooking Recipes Ingredients:
2 c Dried lentils; picked over -and washed
6 c Water
3/4 c Anaheim green peppers, seeded and chopped
2 c Red onions; peeled, chopped
1/4 c Spiced butter
1 tb Grated fresh ginger
2 cl Garlic; peeled, crushed
1 tb Berbere sauce, freshly ground black
pepper to taste
Cooking Recipes Directions
Boil the lentils in water for 5 mins.Drain, reserving liquid.In 4 quart saucepot, sauté the Anaheim peppers and onions in thespiced butter until the onions are tender.Add the lentils, 4c of the reserved liquid, and the remainingingredients and bring to a simmer.Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.
2 c Dried lentils; picked over -and washed
6 c Water
3/4 c Anaheim green peppers, seeded and chopped
2 c Red onions; peeled, chopped
1/4 c Spiced butter
1 tb Grated fresh ginger
2 cl Garlic; peeled, crushed
1 tb Berbere sauce, freshly ground black
pepper to taste
Cooking Recipes Directions
Boil the lentils in water for 5 mins.Drain, reserving liquid.In 4 quart saucepot, sauté the Anaheim peppers and onions in thespiced butter until the onions are tender.Add the lentils, 4c of the reserved liquid, and the remainingingredients and bring to a simmer.Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.
Yetakelt W'et (Spicy Mixed Vegetables Stew)
Cooking Recipes Ingredients:
1 c Onions, finely chopped
2 Garlic cloves, pressed
1 tb Berbere (dry)
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh
1 c Green beans, cut in thirds
1 c Carrots, chopped
1 c Potatoes, cubed
1 c Tomatoes, chopped
1/4 c Tomato paste
2 c Vegetable stock
Salt and pepper to taste
1/4 c Chopped fresh parsley(OPT)
Cooking Recipes Directions
Sauté the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes.
Add the beans, carrots, and potatoes and continue tosauté for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. [personal comment: we simmered more like 40 minutes, until it eventually thickened] Add salt and pepper to taste. Mix in the parsley (optional). Serve with injera and yogurt or cottage cheese.
1 c Onions, finely chopped
2 Garlic cloves, pressed
1 tb Berbere (dry)
1 tb Sweet Hungarian paprika
1/4 c Niter Kebbeh
1 c Green beans, cut in thirds
1 c Carrots, chopped
1 c Potatoes, cubed
1 c Tomatoes, chopped
1/4 c Tomato paste
2 c Vegetable stock
Salt and pepper to taste
1/4 c Chopped fresh parsley(OPT)
Cooking Recipes Directions
Sauté the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes.
Add the beans, carrots, and potatoes and continue tosauté for about 10 minutes, stirring occasionally to prevent burning.
Add the chopped tomatoes, tomato paste, and vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. [personal comment: we simmered more like 40 minutes, until it eventually thickened] Add salt and pepper to taste. Mix in the parsley (optional). Serve with injera and yogurt or cottage cheese.
Niter Kebbeh
1 lb butter, unsalted
1/4 cup onions, chopped
2 cloves garlic, minced
2 teaspoons ginger, grated,peeled,fresh
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil or dried basil
6 servings
1 hour 5 mins prep
In a small saucepan, gradually melt the butter and bring it to bubbling.
When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
Gently simmer, uncovered, on low heat.
After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container.
Discard the spices and solids.
Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
Note: A good quality olive or other oil may be substituted for the butter.
1/4 cup onions, chopped
2 cloves garlic, minced
2 teaspoons ginger, grated,peeled,fresh
1/2 teaspoon turmeric
4 cardamom seeds, crushed
1 cinnamon stick
2 cloves, whole
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil or dried basil
6 servings
1 hour 5 mins prep
In a small saucepan, gradually melt the butter and bring it to bubbling.
When the top is covered with foam, add the other ingredients and reduce the heat to a simmer.
Gently simmer, uncovered, on low heat.
After about 45 to 60 minutes, when the surface becomes transparent and the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat-resistant container.
Discard the spices and solids.
Covered tightly and stored in the refrigerator, Niter Kebbeh will keep for up to 2 months.
Note: A good quality olive or other oil may be substituted for the butter.
Berbere Sauce
Ingredient
2Tsp Cumin Seed
4 Whole Cloves
1/2Tsp Cardamon Seeds
1/2Tsp Black Peppercorns
1/4Tsp Whole Allspice
1Tsp Whole Fenugreek Seeds
1/2 Cup Dried Onion Flakes
3 Oz Red New Mexican Chiles -- Stemmed And Seeded
3 Small Dried Long Hot Red Chiles -- Seeded
1/2Tsp Ground Ginger
1/2Tsp Freshly Ground Nutmeg
1/4tsp Ground Turmeric
1Tsp Garlic Powder
2Tsp Salt
1/2 Cup Salad Or Peanut Oil
1/2 Cup Dry Red Wine
Cayenne to taste
Yield: 1 1/4 cups
Mix together thecumin, cloves, cardamon, black peppercorns, allspice and
fenugreek seeds. Place in a small frying pan over medium heat. Stir
constantly until they release their fragrance, about 1-2 minutes. Do not
burn or discolor the seeds. Cool completely.
Combine the toasted spices and all the other ingredients except the oil
and wine in a spice grinder or electric coffee grinder in several batches
(I use the coffee grinder) and grind to fine consistency. Place the
spice blend in a bowl and add the oil and wine. Add cayenne to taste
(Jeff starts with 1 tsp and adds more as necessary). Stir until thick and
store in a covered plastic container in the refrigerator.
2Tsp Cumin Seed
4 Whole Cloves
1/2Tsp Cardamon Seeds
1/2Tsp Black Peppercorns
1/4Tsp Whole Allspice
1Tsp Whole Fenugreek Seeds
1/2 Cup Dried Onion Flakes
3 Oz Red New Mexican Chiles -- Stemmed And Seeded
3 Small Dried Long Hot Red Chiles -- Seeded
1/2Tsp Ground Ginger
1/2Tsp Freshly Ground Nutmeg
1/4tsp Ground Turmeric
1Tsp Garlic Powder
2Tsp Salt
1/2 Cup Salad Or Peanut Oil
1/2 Cup Dry Red Wine
Cayenne to taste
Yield: 1 1/4 cups
Mix together thecumin, cloves, cardamon, black peppercorns, allspice and
fenugreek seeds. Place in a small frying pan over medium heat. Stir
constantly until they release their fragrance, about 1-2 minutes. Do not
burn or discolor the seeds. Cool completely.
Combine the toasted spices and all the other ingredients except the oil
and wine in a spice grinder or electric coffee grinder in several batches
(I use the coffee grinder) and grind to fine consistency. Place the
spice blend in a bowl and add the oil and wine. Add cayenne to taste
(Jeff starts with 1 tsp and adds more as necessary). Stir until thick and
store in a covered plastic container in the refrigerator.
Banana Fritters
6 well-ripened bananas
4 oz. rice or wheat flour
2 oz. sugar dissolved in 4 tablespoons water
1/2 to l level teaspoon nutmeg
Fat for frying
Mash bananas with a fork or use blender to make pulp; add the flour, sugar dissolved in water, and nutmeg. Add water, if needed, to make batter of pancake consistency. Mix well and fry like pancakes in an oiled frying pan until golden brown. Makes 24 small fritters.
4 oz. rice or wheat flour
2 oz. sugar dissolved in 4 tablespoons water
1/2 to l level teaspoon nutmeg
Fat for frying
Mash bananas with a fork or use blender to make pulp; add the flour, sugar dissolved in water, and nutmeg. Add water, if needed, to make batter of pancake consistency. Mix well and fry like pancakes in an oiled frying pan until golden brown. Makes 24 small fritters.
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