Tonight my girls helped me make 2 Ethiopian dishes. Love that the girls love helping in the kitchen....it sure smelled a lot like Ethiopia tonight!! I have to say that this is the 4th time doing Doro Wat and it was by far the best this time and the Yataklete Kilkil is a first for us but it was really good dish. Love cooking Ethiopian food with the family. Everyone gets involved and it takes about an 1 1/2 hrs so you get fun time with the kids instead of iPods!!!
Yataklete Kilkil
Measurements and Ingredients (serving for 4-6)
A vegetarian dish from Ethiopia—There are various versions. Here is one we made tonight.
4-6 servings
Potatoes-peeled and cut into chunks 6
Carrots-peeled and cut--4
Green beans, cut in half—1/2 pound
Onion, chopped—2
Garlic minced—2 cloves
Gingerroot, peeled & minced—1 Tablespoon
Chili pepper, minced—2-3 (I use this)
Oil, butter, or niter kibbeh –3 tablespoons (I used niter kibbeh)
cardamom—1/2 tsp
salt and pepper to taste( i like salt:) )
1. Place potatoes, carrots, and green beans in a large saucepan, cover them with water and add 2 tsp salt. Bring to boil over medium heat, then simmer until veggies are done. Drain, reserve water, and set aside. (about 20-30)
2. Place the onion, garlic, ginger, and chile pepper in a food processor or blender and puree until smooth.
3. Heat oil, butter or niter kibbeh in a large saucepan over med. heat. Add the onion puree and saute until the moisture evaporates and onions lose their rawness (6-8 minutes). Don’t let onions brown. best with niter kibbeh(like clarified butter with spice like fennel, cardamon, cinnamon, nutmeg)
4. Add cooked veggies, cardamom, salt, pepper, and about 1/2 cup of reserved water. Stir well and simmer on low heat for 15-30 minutes. (mine didn’t take that long) I also added more of the niter kibbeh.
Serve hot or at room temp.
And
Doro Wot (Red Chicken Stew): One of the most popular dish of Ethiopia.
Measurements and Ingredients (serving for 10)
5-8 pounds of chicken drumsticks and thighs skinned and cleaned
8 large onions fine chopped
2 cup of vegetable oil
5 teaspoons minced or powder garlic
2 teaspoons minced or powder ginger
1/2 cup of authentic Ethiopian Berbere(more to make spicier)
1/4 cup of Paprika for redness
2 teaspoon Korerima
2 teaspoon Wot Kimem (Mekelesha)
2 teaspoon salt (as needed)
1-3 cup of water
Preparation Method:
In large pot, simmer onion, garlic and ginger with vegetable oil till lightly brown. (about 20-30min)
Add Berbere and Paprika, continue to simmer for about 15-20 minutes at low heat stirring occasionally by adding a touch of water as needed to avoid sticking.
Add chicken and simmer until chicken is done while adding the remaining water as needed. Finish of simmering by add salt, Koreria, Wot kimem (Mekelesha). (I use boneless breast and put slits in them for juice to get in and Boneless thighs for dark meat) about another 30 minutes.
Serve hot with Injera (Ethiopian flat bread made of teff) or We served over organic short grain brown rice since we don't keep injera around all the time.
Yataklete Kilkil
Measurements and Ingredients (serving for 4-6)
A vegetarian dish from Ethiopia—There are various versions. Here is one we made tonight.
4-6 servings
Potatoes-peeled and cut into chunks 6
Carrots-peeled and cut--4
Green beans, cut in half—1/2 pound
Onion, chopped—2
Garlic minced—2 cloves
Gingerroot, peeled & minced—1 Tablespoon
Chili pepper, minced—2-3 (I use this)
Oil, butter, or niter kibbeh –3 tablespoons (I used niter kibbeh)
cardamom—1/2 tsp
salt and pepper to taste( i like salt:) )
1. Place potatoes, carrots, and green beans in a large saucepan, cover them with water and add 2 tsp salt. Bring to boil over medium heat, then simmer until veggies are done. Drain, reserve water, and set aside. (about 20-30)
2. Place the onion, garlic, ginger, and chile pepper in a food processor or blender and puree until smooth.
3. Heat oil, butter or niter kibbeh in a large saucepan over med. heat. Add the onion puree and saute until the moisture evaporates and onions lose their rawness (6-8 minutes). Don’t let onions brown. best with niter kibbeh(like clarified butter with spice like fennel, cardamon, cinnamon, nutmeg)
4. Add cooked veggies, cardamom, salt, pepper, and about 1/2 cup of reserved water. Stir well and simmer on low heat for 15-30 minutes. (mine didn’t take that long) I also added more of the niter kibbeh.
Serve hot or at room temp.
And
Doro Wot (Red Chicken Stew): One of the most popular dish of Ethiopia.
5-8 pounds of chicken drumsticks and thighs skinned and cleaned
8 large onions fine chopped
2 cup of vegetable oil
5 teaspoons minced or powder garlic
2 teaspoons minced or powder ginger
1/2 cup of authentic Ethiopian Berbere(more to make spicier)
1/4 cup of Paprika for redness
2 teaspoon Korerima
2 teaspoon Wot Kimem (Mekelesha)
2 teaspoon salt (as needed)
1-3 cup of water
Preparation Method:
In large pot, simmer onion, garlic and ginger with vegetable oil till lightly brown. (about 20-30min)
Add Berbere and Paprika, continue to simmer for about 15-20 minutes at low heat stirring occasionally by adding a touch of water as needed to avoid sticking.
Add chicken and simmer until chicken is done while adding the remaining water as needed. Finish of simmering by add salt, Koreria, Wot kimem (Mekelesha). (I use boneless breast and put slits in them for juice to get in and Boneless thighs for dark meat) about another 30 minutes.
Serve hot with Injera (Ethiopian flat bread made of teff) or We served over organic short grain brown rice since we don't keep injera around all the time.
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