Ethiopian Cuisine

Dear fam!

For the last 6 years or more, I have had the pleasure of learning more about Ethiopia and the culture of Ethiopian people. Close friends have shared their language and customs with me, and that includes their food. I have fallen in love with Ethiopian cuisine! The spices that are used are so attractive, delicious, and extremely healthy. Up until now, I had never made my own attempt at cooking any traditional Ethiopian dishes. I would confidently say that my friends would have approved if they had been here to get a plate, but since they weren't, I'll take my husband's stuffed mouth as confirmation.

*All times are approximate*

Ingredients:

• 3 Tablespoons paprika
• 4 1/2 teaspoons cayenne pepper
• 1 tsp of ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1 teaspoon corriander
• 1 teaspoon pink himalayan salt
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground cardamon

• unrefined grape seed oil
• 1 chopped onion
• 3-4 chopped garlic cloves
• 1 teaspoon fresh grated ginger
• Berbere spice
• 1/4 cup tomato paste (or 1/2 cup tomato puree)
• 4-5 cups organic vegetable broth
• 2 cups red lentils
• pink himalayan salt

• unrefined grape seed oil
• 1 chopped onion
• 3 chopped garlic cloves
• 1 Tablespoon fresh grated ginger
• 1 chili or jalapeño (optional)
• 5-6 cups chopped collard greens
• 1-2 cups organic vegetable broth
• pink himalayan salt
• black pepper

• 2 Tablespoons unrefined grape seed oil
• 1 chopped onion
• 1 chopped shallot
• pink himalayan salt
• black pepper
• 1 teaspoon mustard
• 1/2 chopped chili pepper (or chili flakes)
• 1 can cooked organic salt free chick peas (rinsed and drained)
• lemon juice
• 1/2 cup spring water

Injera (Ethiopian Bread)

• 1 1/2 cups teff flour
• 1 1/2 cups buckwheat flour
• 1 Tablespoons baking powder
• 1/2 teaspoon pink himalayan salt
• 3-4 cups club soda
• 1/2 cups lemon juice

Instructions:

Mesir Wat (Red Lentils)

1. Add chopped onions, garlic, grated ginger, and pink himalayan salt to the heated pot. Cook over medium/medium low heat until onions caramelize.
2. Add Berbere spice mix, stir, and cook another 1-2 minutes.
3. Add tomato paste (or tomato puree). Mix and cook for another 1-2 minutes.
4. Add vegetable broth and red lentils. Stir well and cover. Let simmer, stirring periodically and adding more vegetable broth and Berbere spice mix as needed. When lentils are soft and mushy, add pink himalayan salt to taste and reduce heat.

Gomen (Collard Greens)

1. Add chopped onions, garlic, grated ginger, chili peppers (or jalapeño), and pink himalayan salt to the heated pot. Cook over medium/medium low heat until onions caramelize.
2. Add chopped collard greens and organic vegetable broth. Mix everything together, cover and simmer for about 5 minutes.
3. Add pink himalayan salt and black pepper to taste. Turn the greens and add more vegetable broth if the bottom starts to get dry.
4. Cover and simmer until greens are dark and tender. Reduce heat.

Vegan Buticha (Ethiopian Hummus) *my own cooked version*

1. Add chopped onions, garlic, grated ginger, chili pepper (or flakes), pink himalayan salt and black pepper to the heated pot. Cook over medium/medium low heat until onions caramelize.
2. Puree chickpeas, grape seed oil, lemon juice, and water. Add to the pot and mix well. Cover and cook for about 5-10 minutes.
3. Remove from heat and serve.

Injera

1. In a medium/large mixing bowl, mix teff flour, buckwheat flour, baking powder, and pink himalayan salt until well combined. 
2. Add club soda and slowly mix well. Be careful not to disturb the bubbles too much.
3. In a lightly oiled skillet over medium heat, pour 1/2 cup of batter into the middle.
4. Immediately tilt all the way around to get the batter evenly spread into a thin layer.
5. Cook until you see bubbles, the edges begin to curl up, and the top is dry.
6. Lightly oil a plate and tilt the skillet to allow the injera to slide out.
7. Brush the top of the injera with lemon juice, and repeat the process until all batter has been cooked.

**Once all of the food has been cooked, place a serving of each onto of a piece of injera. Use another piece of injera to pick up food and sop up any sauce. Enjoy your meal!

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