Ethiopian Tibs

Ethiopian Tibs

 

Ethiopian Tibs

Ethiopian Tibs

SpiceBreeze
Most of the Ethiopian meals require endless hours of cooking. Tibs is a convenient exception. Meat and vegetables are quickly fried with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat.
hands-on time 30 mins
Course Main Course
Cuisine Ethiopian
Servings 3

Ingredients
  

Protein

  • 1 lb lamb, sirloin beef, or chicken breast or thighs, cut into 1/4 inch thin strips, about 1/2-1 inch long

Fresh Produce

  • 2 cloves garlic grated or pressed
  • 1 large onion halved and sliced
  • 1 bell pepper yellow or red or mixed, cut into 1/4 inch thin strips

Packaged Goods/Staples

  • 2 tbsp red wine
  • vegetable oil *
  • salt & pepper

Berbere Culinary Spice Kit

  • Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek

Optional

  • 1-4 fresh jalapeño and/or red chilies finely sliced

Suggested Sides

  • flat bread Ethiop. injera ** recommended
  • rice cooked or steamed
  • tomato cucumber salad with light dressing

Instructions
 

Prepare

  • In a BOWL, mix wine, garlic, and Berbere spices. Set aside.

Tibs

  • In a large PAN, heat 2 tbsp oil. Add onions and 1/2 tsp salt.
  • Stir-fry 5-10 minutes over medium heat, until the onions turn translucent.
  • Add the mixture from the BOWL and bell peppers.
  • Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add 1-2 tbsp of water.
  • Add meat and stir-fry quickly over high heat for about 2 minutes, until the meat is just cooked. Add salt to taste.

Serve

  • Serve tibs with your preferred sides.
  • Enjoy!

Notes

* Ethiopian seasoned oil recommended.
** From an Ethiopian store, if available, or try our shortcut recipe.
Ethiopian Injera

Ethiopian Injera - Shortcut Version

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

Ingredients

  • 3/4 cup teff flour
  • salt
  • baking soda
  • 2 tbsp yogurt, plain

Instructions

Batter

In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.

Bake

Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

 
Ethiopian Misr Wot

Ethiopian Misr Wot

 

Ethiopian Misr Wot

Ethiopian Misr Wot

SpiceBreeze
Misr wot is an Ethiopian lentil stew seasoned with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat. An important step for Ethiopian stews is slow cooking finely chopped onions. Don't cut this step short.
hands-on time 30 mins
Course Main Course
Cuisine Ethiopian
Servings 3

Ingredients
  

Protein

  • 1 cup red lentils * rinsed well

Fresh Produce

  • 1 medium onion finely chopped
  • 4-6 cloves garlic grated or pressed

Packaged Goods/Staples

  • 2 cups broth vegetable or any other
  • vegetable oil **
  • salt & pepper

Berbere Culinary Spice Kit

  • Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek

Optional

  • 1-3 chilies quartered

Suggested Sides

  • rice cooked or steamed
  • flat bread Ethiopian injera *** recommended
  • tomato cucumber salad with a light dressing

Instructions
 

  • In a small POT, add onions and 1/2 tsp salt.
  • Cover and cook over medium heat for about 5 minutes, stirring occasionally.
  • Add 3 tbsp oil, stir well.
  • Cover and cook over medium-low heat for about 10 minutes until the onions begin to brown, stirring occasionally. Be careful not to burn the onions.
  • Add garlic to taste and berbere spices. Mix well.
  • Add broth, cover, bring to a broil, and cook for 10 minutes over medium heat, stirring frequently.

Add Lentils

  • Add lentils, 1/2 cup of water, and salt to taste. Mix well.
  • Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add a bit of water. When done, the lentils should be soft but not mushy.

Serve

  • Serve with your preferred side.
  • Optionally, garnish with chilies to taste.
  • Enjoy!

Notes

* Most red lentils in common grocery stores are split lentils. As a substitute use yellow split lentils.
** Ethiopian seasoned oil recommended.
*** From an Ethiopian store, if available, or try our shortcut recipe.
Ethiopian Injera

Ethiopian Injera - Shortcut Version

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

Ingredients

  • 3/4 cup teff flour
  • salt
  • baking soda
  • 2 tbsp yogurt, plain

Instructions

Batter

In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.

Bake

Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

 
South African Sosaties

South African Sosaties

 

South African Sosaties

South African Sosaties

SpiceBreeze
Sosaties are marinated skewers from the Cape Malay which became a staple in South African homes. Their flavor is fragrant and a little spicy. Optionally, add fresh chilies. Tiny bird's eye chilies are popular in African and Asian cooking. Their spiciness is relatively lower compared to Habanero chilies.
hands-on time 30 mins
Course Main Course
Cuisine South African

Ingredients
  

  • 1.5 lb lamb loin, chicken breast, or sirloin beef cut into 3/4 inch pieces
  • 1.5 cups dried apricots 5 of them cut into thin slices
  • 2 green or red bell pepper cut into 1-inch pieces
  • 1-2 fresh chilies chopped (optional)
  • 12 skewers*)
  • 1 large onion halved, one half chopped
  • 2 cloves garlic grated
  • 0.5 cup dark vinegar
  • oil
  • salt

Sosaties Culinary Spice Kit

  • Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper

Suggested Side

  • Cooked or steamed rice

Instructions
 

  • In a BOWL, add the meat and season all sides with salt to taste. Cover.
  • In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
  • Preheat OVEN to 425°F.
  • Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
  • Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 - 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
  • Serve skewers with rice and dipping sauce. Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
  • Substitute meat with tofu or butternut squash.
  • Substitute dried apricots with dried prunes or figs.

Creole Green Papaya Chutney

Creole Green Papaya Chutney

SpiceBreeze
When referring to green papaya the immature fruit is meant. Its flesh has less flavor than in the ripened state but is loved for the crunch.
Cuisine Creole

Ingredients
  

  • 1 green Papaya
  • 1 red onion finely sliced
  • 2 cloves garlic
  • 2 limes for juice
  • olive oil
  • salt & pepper

Optional

  • fresh red chilies halved and finely sliced

Instructions
 

  • In a BOWL, finely grate the papaya into thin strips.
  • Sprinkle the papaya with salt to taste.
  • Cover and let rest for 15 minutes.
  • Squeeze the papaya until all its liquid is drained.
  • Season papaya with lime juice and pepper to taste.
  • In a PAN, heat 1 tsp oil and fry the onions until translucent.
  • Optionally, add chilies and stir for about half a minute.
  • Add the papaya. Mix well.
  • Cook over medium-low heat a couple of minutes until the papaya is tender. Stir occasionally.
  • Serve with Seychellois Kari Koko or Pwason Griye.

Notes

Substitute papaya with deseeded English cucumber.

Seychellois Ladob

 

Seychellois Ladob

SpiceBreeze
For ladob as a side dish, sweet potatoes are cooked in spiced coconut milk. Optionally, go for a Ladob banana dessert with our online recipe.
Cuisine Seychellois
Servings 3

Ingredients
  

  • 1 can coconut milk 14-15 oz

Ladob Side Dish

  • 1 lb sweet potatoes cut into 1-inch pieces

Ladob Dessert

  • 3 bananas cut each in 3-4 pieces
  • sugar to taste (brown or coconut recommended)

Ladob Spices

  • 1.5 tsp nutmeg
  • 0.5 tsp cinnamon

Instructions
 

Ladob Side Dish

  • In a POT, add potatoes, coconut milk, Ladob spices, and salt to taste.
  • Cover. Cook 10 minutes over medium heat, then about 25 minutes over low heat until the potatoes are cooked.
  • Serve as a side for Kari Koko or grilled fish (Pwason griye).

Ladob Dessert

  • In a POT, add bananas, coconut milk, Ladob spices, and salt & sugar to taste.
  • Cover. Cook 10 minutes over medium heat.
  • Change the heat to low heat and continue to cook until the bananas are soft.
  • Enjoy!

Seychellois Pwason Griye

 

Seychellois Pwason Griye

Seychellois Pwason Griye

SpiceBreeze
Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.
Cuisine Seychellois
Servings 3

Ingredients
  

  • 1 whole red snapper cleaned and scaled, 2 lbs
  • 1 cup finely chopped tomatoes
  • 2 tbsp chopped cilantro or parsley
  • 1 small onion finely chopped
  • 1 inch ginger grated
  • 2 cloves garlic grated
  • 1-2 lime or lemon
  • 2 tsp sugar
  • olive oil
  • salt & pepper

Optional

  • 1-4 red chili finely chopped

Suggested Sides

  • cooked rice
  • fresh salad of your choice

Culinary Spice Kit

  • Pouch [1] tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
  • Pouch [2] cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Instructions
 

Chutney

  • In a small POT, heat 1 tbsp oil.
  • Add onions and sugar.
  • Cook over medium heat for 5 minutes. Stir frequently.
  • Add tomatoes, salt to taste, and Pwason Griye [1] spices.
  • Cook over slow heat for about 15 minutes to thicken the sauce.
  • Let cool.

Paste

  • In a BOWL, mix garlic, ginger, herbs, Pwason Griye [2] spices, and 1 tbsp oil.
  • Add chili (optional) and salt to taste. Mix well.
  • To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
  • Season the fish with salt and fill the slits with the paste.
  • Rub all sides of the fish with oil.
  • Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

Serve 

  • Sprinkle plated fish with lime juice.
  • Serve it with rice, chutney, and salad.
  • Enjoy!

Notes

▪ Substitute red snapper with halibut or sea bass.
▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.