1 whole chicken -- skinned and
* Ethiopian chili powder (bere bere) Note: Mommy says nothing else
will serve, although chili powder is the closest) ** (M. says
Ethiopians like to see it swimming on top)
This is an Ethiopian recipe for a very hot (key words here are hot,
toasty, spicy) sort of stew-like stuff. I am posting it in reference
to recent discussion on injira, the spongey millet bread upon which
wot is eaten. This recipe comes via my Mom who obtained it directly
from a foreign student who used to live with us, who is an awesome
cook, BTW. This is a chicken version, it can be made with other meats.
Cook onion over low heat, not in any fat, for a long time, stirring
constantly over very low heat until all the water is evaporated.
Continue stirring until onions are slightly brown. THEN add the
butter; cook about 15-20 minutes still over low heat.
Add 1 tbsp hot water from time to time (texture should be kind of
Add bere bere. If it looks too dry, add hot water and stir. Cook it
about 30-45 minutes - keep stirring frequently. Keep adding hot water
Be careful not to let it brown, because chili powder will become
bitter. Add garlic and ginger and simmer 15 more minutes. Add water
Meanwhile, with your other set of free hands, wash chicken pieces
well, and let stand in salted in lemoned water. Then squeeze each
piece really hard to get out as much water as possible. Then, make
little slits in the meat so the sauce will penetrate.
Cook the meat in the sauce until meat is tender, about 30 minutes.
Stir from time to time. All this has been uncovered, by the way. Add
spices to taste just before removing from stove. Add 1 hard-boiled
egg per person, which have been slit (the eggs, not the people), and
cook just long enough to heat through.
Serve with lots of bread (injera).
Betty Lise Anderson Ohio State University Electrical Engineering
Department Room 204 Dreese Labs, 2015 Neil Avenue Columbus, OH 43210
Recipe By : [email protected] (Bettylise Anderson)
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