ciao and welcome to ethiopia! I wish to thank joan for this interesting tour she is taking us, a lot of places with dishes never done before! 
I felt rather wierd looking for a ethiopian recipe, but then I tought…doing one, even if a simple one makes me good, makes me realize how lucky I am , we are.
and…makes me doing this trip together with you.
I found these interesting Ethiopian sites I wish to link:
the ethiopians are copto and have 180days of religious starving a year!
also wendsday and friday are regular starving days.
they don’t eat pork
I started to cook 3 days ago…
yes to do the injera bread, you have to start 3 days before.
if was worth it, it was a great success!!
Injera
500gr of plain flour
500gr of corn flour (maize flour)
250gr of durum wheat flour
25gr of fresh yeast
1 glass of water.
mix the ingredients, cover with a kitchen clof and let rest for 3 days in room temperture ( in winter) and 2 days in summer
then add water until it is liquid and cook as crepes, without any greese.
do them very thin, and let cool.
you can make them up to 3 hours before eating them.
in ethiopia they use teff grain, but of course it is almost impossible to find outside the country.
the next step was to make the berberè…ooooooh…that was fun…a incredible perfume invaded my small kitchen!! ))
berberè
1 teaspoon ginger
1 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon ground fenugreek*
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons finely chopped onions
1 tablespoon minced garlic
2 tablespoons salt
2 cup paprika
2 tablespoons ground cayenne pepper
1/2 teaspoon ground black pepper
1-1/2 cup water
In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat. Do not burn; this should only take a minute or so. Set aside to cool.
Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.
Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so. Stir in the water, 1/4 cup at a time. Then stir in the blended mixture. Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
Transfer the berbere to a jar, packing it in tightly. Let the paste cook to room temperature, then cover with a film of oil. Store in the refrigerator between use.
In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat. Do not burn; this should only take a minute or so. Set aside to cool.
Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.
Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so. Stir in the water, 1/4 cup at a time. Then stir in the blended mixture. Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
Transfer the berbere to a jar, packing it in tightly. Let the paste cook to room temperature, then cover with a film of oil. Store in the refrigerator between use.
(I copy joans recipe)
mine was not that hot, I didn’t put 2 cups of paprika )
)
but I think I will the next time.
* fenugreek
as you know there is two types of fenugreek
the one used in this recipe is Trigonella foenum-graecum (using the seeds)
It is also one of the ingredients of curry.
the other one is the fenugreek you use to make bread, specialy german rye bread
and it is trigonella cerulea (using dry leaves)
all this brings us to the main dish..
I know that joan did the same, and probably we two will not be the only ones..
but anyway ))
))
this is the recipe from my old swedish cookbook.
dorowat
750gr red onion
150gr of butter
1dl tomatoe preserve
1 chicken
salt
one hard boild egg a person
water
1 tbs pf berberè
chop the onion(and try not to cry) and let fade very slowly in a saucepan.
it will take a while (cook the injera in meanwhile)
add the berberè and the preserve, put the chicken(chopped in smaller pieces) together and let cook for about 30min.
the meat should loosen from the bones.
some minutes before serving add the hardboild eggs, which you have made some cuts in.
serve together or in the injera.
for sofia (doughter n°4) who is vegetarian…I made chopped vegetables with injera ))
))
thank’s joan, and see you next week in Russia.
