The Recipes of Ethiopia
By Dyfed Lloyd Evans
Ethiopia, officially the Federal Democratic Republic of Ethiopia, is one of the world's oldest nations. It is also the second oldest country to become officially Christian and 61% of the populations are Christian today. Its capital, Addis Ababa is also the headquarters for the African Union.
The country is also very diverse in terms of terrain ranging from the high Semien and Bale mountain ranges to one of the lowest regions on the continent, the Danakil depression. There are also deserts along the eastern border and tropical forests to the south.
Ethiopian cuisine, like the country's population is very diverse. Yet, almost uniquely to Africa it's also almost wholly native. Indeed, Ethiopian cuisine is one of the most unique of all international cuisines and the local spice mix, berbere, predominates and is used in almost every dish.
Most meals are based on the local flat breads Injera, or Dabo (recipe below) which is typically torn and used to scoop the main stew dish from a communal vessel.
Below is a recipe for Dabo and a classic Ethiopian stew to accompany it.
1 tsp dry, active, yeast
2 tsp baking powder
700ml water, lukewarm
2 egg yolks
1 tsp salt
1 tbsp sugar
1 tbsp corn oil
Dissolve he yeast and baking powder in the water then mix-in the egg yolks, salt, sugar and oil. Allow a few minutes for the yeast to activate then pour into a large bowl and add the flour. Mix to a smooth dough by kneading for at least 5 minutes then place the dough in a greased bowl, cover with a cloth and set aside in a warm spot to rise for about 6 hours.
Knock the dough back the place the dough in a lightly-oiled round frying pan. Cover the pan and allow the dough to rise for 1 hour. Cook, still covered, on the stove, using low heat for about 25 minutes. At this time, turn the loaf over and bake on the other side for 5 minutes more.
Allow to cool to room temperature before serving.
Siga Wot (Ethiopian Beef Stew)
3 large onions, chopped
3 tbsp corn oil
3 tbsp chilli chow-chow
3 tbsp tomato paste
1 tsp salt (or to taste)
650g stewing steak, cut into 1.5cm cubes
Fry the onions in a dry pan over medium heat until they soften (about 4 minutes) then add the oil and fry for 1 minute. Add the chow-chow and the tomato paste and continue to fry for a minute. Add a quarter of the water and the salt. Stir to combine then add the beef cubes and the remaining water. Cover the pan and allow to simmer for 45 minutes (or until the beef is tender). Serve warm spooned over white rice or with injera or dabo.
I hope that you enjoy these Ethiopian recipes, part of a traditional Ethiopian meal, and that you now want to learn more about Ethiopian cuisine.
Dyfed Lloyd Evans is the creator of the Celtnet Recipes site, where you can find many more Ethiopian Recipes as part of his East African Recipes collection.
Article Source: http://EzineArticles.com/expert/Dyfed_Lloyd_Evans/31460