Eritrea & Ethiopia Archives - International Cuisine

Berbere Seasoning

June 11, 2015 By Darlene at International Cuisine

Berbere seasoning is the signature spice combination for both Eritrean and Ethiopian cuisine. It is SPICY! If you make it yourself you can adjust the heat to your taste. I have seen many spice combinations for this seasoning, put in what you like, eliminate what you don’t. This is the recipe I used for our International meal and loved it!

Looking for what to put your berbere seasoning on? Here are some recipes you will love Doro Wat is the national dish of Ethiopia. Mesir Wat is another lovely dish that is a lentil stew from Ethiopia and Eritrea. There is even a fresh tomato salad called timatim that calls for the seasoning. Bottom line is this flavorful berbere seasoning can be used on many things, just use your imagination.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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5 from 3 votes

Berbere Seasoning

Berbere Seasoning is a spice blend used in nearly every Ethiopian recipe, it is spicy and you can make it yourself.

Course Seasoning

Cuisine Eritirean, Eritrea and Ethiopia, Ethiopian

Prep Time 10 minutes

Cook Time 3 minutes

Total Time 13 minutes

Servings cup

Calories 303kcal

Author International Cuisine

Ingredients

4 teaspoons whole coriander seeds
2 teaspoons whole cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
2 teaspoons black peppercorns
4 whole allspice berries
8 cardamom pods
8 whole cloves
10 dried red chilies seeds removed (Thai chilies work great)
6 Tablespoons sweet paprika
2 teaspoons salt
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon cinnamon
2 teaspoons turmeric

Instructions

In a cast iron skillet, toast the whole spices and chilies (the first nine ingredients) over high heat, shake the pan to prevent burning.
Toast until fragrant, just a couple minutes or so.
Transfer to a bowl to cool
Put the whole spices into a spice grinder and grind to a powder
Add in the rest of the ingredients and mix thoroughly.
Keep in an airtight container

Nutrition

Niter Kibbeh (Spiced Clarified Butter)

June 11, 2015 By Darlene at International Cuisine

Niter Kibbeh is a very addicting spiced clarified butter. I found that I wanted to put it on all kinds of things. It is a common ingredient in both Eritrean and Ethiopian cuisine. It is incredibly flavorful and I think the secret to making most all the dishes excellent, along of course with the onions. Again, this spice combination can be tailored to your likes. I am sure there are as many recipes as there are cooks for this. Here is how I made my Niter Kibbeh.

Did you know that Ethiopia is the only country in all of Africa that was not formally colonized? Italy did occupy it briefly twice. If you would like to learn more about these two African nations be sure check out “Our Journey to Ethiopia and Eritrea” to learn more. There you will find authentic recipes to put your niter kibbeh on as well.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 3 votes

Niter Kibbeh (Spiced Clarified Butter)

Course Seasoning

Cuisine Eritrea and Ethiopia

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings cup

Author International Cuisine

Ingredients

1 lb. butter unsalted
2 cloves garlic
1/4 cup onion chopped
2 teaspoons fresh ginger grated
1/2 teaspoon turmeric
4 cardamom seeds crushed
1 cinnamon stick
2 cloves whole
1/8 teaspoon nutmeg
1/4 teaspoon ground fenugreek

Instructions

In a small saucepan, gradually melt the butter until bubbly
When the top is covered with foam, add the other ingredients and reduce heat to simmer
Leave to simmer on low heat uncovered for about 45 to 60 minutes
When the surface becomes transparent and the milk solids are at the bottom, pour the liquid through a cheesecloth into a heat resistant container.
Discard the spices and solids
Cover tightly and store in the refrigerator, it should last up to 2 months.

Injera (spongy flat bread)

June 11, 2015 By Darlene at International Cuisine

Injera is a delicious sour, spongy, flat bread. It is both the plate and the utensil in Eritrean and Ethiopian cuisine. It is made with a grain called teff that is super small but packs a powerful nutritional punch. Teff is also gluten free. This Injera recipe takes a few days to make and the results are mighty tasty. You may find teff flour in your health food store or you can obtain it here through Amazon.

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4.43 from 7 votes

Injera (spongy flat bread)

A slightly sour, spongy flat bread that is beloved in Ethiopia and Eritrea

Course Bread

Cuisine Eritrea and Ethiopia

Prep Time 3 days

Cook Time 10 minutes

Total Time 3 days 10 minutes

Servings

Calories 113kcal

Author International Cuisine

Ingredients

1/2 cup teff flour
1 1/2 cups all-purpose flour
2 cups water
1/2 teaspoon salt

Instructions

Put the teff flour in a large mixing bowl and sift in the all purpose flour. Start adding in the water, slowly, stir to avoid any lumps. Cover with plastic wrap or lid and set aside at room temperature for 3 days.
The mixture will become bubbly and frothy. If it doesn't look like it is fermenting after the first day you can add a teaspoon of dry yeast.
After three days, stir the salt into the batter.
Heat a nonstick pan, or lightly oil a cast iron skillet over medium high heat, it is ready when a water drop dances across the pan.
The batter will be the consistency of pancake batter, use a ladle and begin to make a circle in the middle of the pan. You want the injera batter to coat the surface of the pan evenly. The batter will start to form holes, it is done when the batter is cooked through and easily lifts at the edges, you do not flip the bread.
Remove it and let cool, and continue until all the batter has been cooked.
Line a platter with the injera and serve with the wat's on top.
you rip off a piece of injera and use it to scoop up the wat. It is the utensil.
Enjoy!

Nutrition

Doro Wat (Spicy Chicken Stew)

June 11, 2015 By Darlene at International Cuisine

Doro Wat is a spicy chicken stew and the national dish of Ethiopia. It is probably the most popular African dish and for good reason, it is delicious! Doro wat is made with Ethiopia’s quintessential berbere seasoning along with the spiced clarified butter called Niter kibbeh.

You will always find this served on and with the spongy sour flat bread called Injeera. This bread is used as the plate and utensil for doro wat along with several other unique dishes.

Did you know that Addis Ababa is the capital city of Ethiopia and is also the highest capital in all of Africa. It sits at 2400 meters or 7,874 feet. Ethiopia looks like a magical place, with incredible spicy food. What is your favorite Ethiopian dish, is it doro wat or something else? Please let me know in the comments.

Be sure to check out “Our Journey to Ethiopia and Eritirea” to get more authentic recipes to go with the doro wat. There you can also learn a bit about the two countries.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 3 votes

Doro Wat (Spicy Chicken Stew)

Doro Wat a wonderful chicken stew, the national dish of Ethiopia

Course Main Dish

Cuisine Ethiopia and Eritrea

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings

Calories 486kcal

Author International Cuisine

Ingredients

1 lemon juice of
2 teaspoons salt
1 lb. chicken cut into pieces, skinned and pierced to facilitate marinating
4 red onions finely chopped
4 tablespoons niter kibbeh or butter
4 cloves garlic minced
1 teaspoon fresh grated ginger
1/2 teaspoon ground fenugreek
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 Tablespoon berbere seasoning
1 small tomato chopped or 2 tablespoons tomato paste
1 cup chicken stock
1 hard-boiled eggs 1 per person peeled and pierced with a fork or toothpick.

Instructions

In a bowl, combine the lemon juice and 1/2 the salt and chicken pieces. Let marinate for 30 minutes.
In a large dutch oven, start cooking the onions dry. Stir constantly to avoid sticking or burning. After about 10 minutes add in the niter kibbeh, along with the garlic, ginger, fenugreek, cardamom, nutmeg and remaining salt, berbere and tomato. Stir and simmer for a few minutes, the onions should be translucent but not burnt.
Add in the chicken stock and bring the mixture to a boil.
Cook for a few minutes then reduce the heat.
Add in the chicken pieces making sure they are covered by the sauce. You can add water or additional chicken stock if necessary. Cover and simmer for 40 minutes or until the chicken is done. Turning the chicken few times during the cooking process.
After the chicken has been cooking for 20 minutes add in pierced hard boiled eggs and make sure they are covered with sauce.
Serve hot, on top of Injera, for a real African treat!

Nutrition

Mesir Wat (A Lentil Stew from Ethiopia)

June 11, 2015 By Darlene at International Cuisine

Mesir Wat as it is called in Ethiopia or Tsebi Mesir as it is called in Eritrea, is a lentil stew made with the famous berbere seasoning and niter kibbeh. The Orthodox Christians and the Muslims have restrictions on when they can eat meat so this is a go to dish, found all over both countries. It is a delicious vegetarian meal.

Oil can be substituted for the niter kibbeh. Mesir wat should be made in a cast-iron skillet, do not use a non-stick pan as you want the lentils to stick to the bottom of the pan for a wonderful scalding flavor and texture.

Mesir Wat is typically served with other wats (stews) and always with Injera, a sour, spongy, bread. Injera is often served underneath the mesir wat used almost like a plate, however, when you get to the bottom, it makes an extra special bite as the injera has soaked up the juices from the mesir wat.

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5 from 3 votes

Mesir Wat (Lentil Stew)

A quintessential dish from Ethiopia and Eritirea

Course Main Dish

Cuisine Eritrea and Ethiopia

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings

Calories 334kcal

Author International Cuisine

Ingredients

4 Tablespoons niter kibbeh or oil
2 medium onions chopped
5 cloves garlic minced
1 cup red lentils
1/2 teaspoon ground cardamom
3 tablespoons berbere
1 teaspoon salt
sugar to taste

Instructions

Heat the pan (don't use non-stick) over medium heat with just the onions in it.
Sweat out some of the moisture for several minutes while stirring constantly.
Once they become translucent add in the niter kibbeh or oil and saute a few more minutes, add in the garlic and saute a bit more.
Add in the cardamom and berbere as well as a few tablespoons of water. Reduce the heat and continue to stir for about 10 minutes. (add water to avoid sticking if necessary)
Add 1/4 cup of water and the lentils. Saute, stirring constantly until the water is absorbed. You want to let the lentil scorch a bit at the bottom of the pan, but not burn, and you scrape them up and stir. Continue adding water 1/4 cup at a time until the lentils are fully cooked and you have a nice wat consistency. Adjust the seasoning adding salt and sugar to taste.
Serve with Injera.

Nutrition

Zigni (Beef Stew)

June 11, 2015 By Darlene at International Cuisine

Zigni is considered to be the national dish of Eritrea although it also popular in Ethiopia where it is called kai wat. Zigni is basically a beef stew that is often served with pasta. The Italians were the ones that colonized Eritrea and this dish is a clear influence. Zigni does however have the signature seasoning of onion and berbere so well-known in the region. A beautiful fusion of flavor.

I served it over injera, a lovely sour spongy flat bread, as part of our International Cuisine meal and saved the leftovers to enjoy over pasta. Excellent!

Did you know that Eritrea has no official language? Also the captial city of Asmara is also known as “Italy’s African city” or “New Rome”. If you would like to learn more be sure to check out “Our Journey to Ethiopia and Eritrea” .There you will also find more delicious and authentic recipes to go with the national dish of Zigni.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.67 from 9 votes

Zigni (Beef Stew)

Zigni is a delicious beef stew considered to be the national dish of Eritirea

Course Main Dish

Cuisine Eritrea and Ethiopia

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings

Calories 445kcal

Author International Cuisine

Ingredients

1 cup canola oil
2.5 lbs. beef cubed
2 onions diced finely
4 sweet peppers very finely diced (red or yellow bells)
4 tomatoes very finely diced
2 Tablespoons garlic cloves minced
2 Tablespoons vegetable seasoning salt like vegeta
1 Tablespoon turmeric
3 Tablespoons Berbere seasoning
1 Tablespoon cumin
1 can 8 oz tomato paste
1/2 cup ghee or nitter kibbeh

Instructions

In a large pot heat up the oil and add in the beef, cook a few minutes until browned and add in the onions. Cook together just a couple of minutes and add in all the other ingredients except for the berbere, ghee or nitter kibbeh, and minced garlic. Stir everything together and cook covered on medium heat for two hours.
Add in the berbere seasoning, ghee or nitter kibbeh and minced garlic, stir, cover and cook for another 5 minutes.
Serve warm over pasta or injera.
Enjoy!

Nutrition

Ayib (Cheese)

June 11, 2015 By Darlene at International Cuisine

Ayib is a very basic curd cheese without a lot of flavor, it is most welcome to help subside the heat from the spicy cuisine of Eritrea and Ethiopia. Ayib is usually served on the tray with the wat’s. This is a quick and easy recipe using cottage cheese. It can also be made by boiling whole milk and utilizing the curds.

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5 from 3 votes

Ayib (Cheese)

A curd cheese that is always served alongside spicy Ethiopian and Eritrean dishes.

Course Side Dish

Cuisine Eritrea and Ethiopia

Prep Time 3 hours

Total Time 3 hours

Calories 494kcal

Author International Cuisine

Ingredients

16 oz or 1lb. whole milk cottage cheese
1 lemon zest of
2 Tablespoons greek yogurt

Instructions

Put the cottage cheese in a cheese cloth and drain the excess liquid out of the cottage cheese. Once dry, add in the yogurt and lemon zest and stir to mix thoroughly.
Serve on Injera

Nutrition

Timatim ( Ethiopian Tomato Salad)

June 11, 2015 By Darlene at International Cuisine

Timatim is a delightful little tomato side salad often served on top of Injera in Ethiopian and Eritrean cuisine. Timatim is a welcome bite after the very spicy wat dishes. This is often times made with the injera bread ripped up and added to the tomato salad and served for leftovers. It is called firfir when served like that.

Timatim is a tomato, onion and pepper salad, it is the acid in tomato that cools the palate after enjoying the wats with the spicy berbere seasoning.

Did you know that in Ethiopia they have a different clock? The day begins at sunrise which is 1 o’clock and sunset is at 12. There is then a 12 hour night. If you would like to learn more about this intriguing country be sure to check out “Our Journey to Ethiopia and Eritrea”. You will also find more authentic and delicious recipes to go with this lovely timatim.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.34 from 15 votes

Timatim (Tomato Salad)

Timatim is lovely side salad served with Ethiopian and Eritrean Wats.

Course Salad

Cuisine Eritrea and Ethiopia

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 163kcal

Author International Cuisine

Ingredients

For the Salad

3-4 large tomatoes diced
1/2 red onion finely diced
1-2 jalapeno peppers de-seeded and finely chipped
2 pieces Injera bread optional

For the Dressing

1/4 cup canola oil
3 tablespoons white or red wine vinegar
1 lemon Juice of
1-2 cloves garlic minced
2 teaspoons berbere seasoning.

Instructions

Mix all the ingredients for the salad together in a bowl. In another bowl combine the dressing ingredients and whisk together. Pour over the salad veggies and refrigerate.
Serve chilled over injera.

Nutrition

Habesha Gomen (Sauteed Greens)

June 11, 2015 By Darlene at International Cuisine

Habesha Gomen are your basic sauteed greens side dish. In Eritrean and Ethiopian cuisine it is often found on the platter on top of the injera as a side to the many wat stews. Habesha Gomen can be made with pretty much any type of green like spinach, kale, chard, collards etc. The niter Kibbeh (spiced clarified butter) is a wonderful addition it turns your ordinary greens into extraordinary greens!

Did you know that Ethiopia is a haven for vegetarians? The main reason is that Ethiopians follow a particular sect of Orthodox Christianity that prohibits the eating of any animal products on Wednesdays and Fridays. You will find many spicy vegetable dishes on the menus of all Ethiopian restaurants.

If you would like to learn more about this intriguing country be sure to check out “Our Journey to Ethiopia and Eritrea.” There you will also find more delicious and authentic recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 4 votes

Habesha Gomen (Sauteed Greens)

A delicious greens recipe that is served as a side dish with spicy wat's from Ethiopia and Eritrea

Course Side Dish

Cuisine Eritrea and Ethiopia

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 64kcal

Author International Cuisine

Ingredients

1 1/2 tablespoons nitter kibbeh or oil
4 cloves garlic minced
1/2 onion diced
2 hot chilies minced
1 bunch of greens kale, chard, collards, spinach etc. spine removed and chopped
1 1/2 tablespoons soy sauce
ground pepper to taste

Instructions

In a frying pan, melt the nitter kibbeh or heat oil over medium heat. Add onion and garlic and saute for a minute or two stirring frequently.
Add in the greens and saute for another couple minutes
Add in the soy sauce, black pepper and a couple of tablespoons of water.
Reduce heat and stir occasionally until greens reach desired tenderness, about 5 minutes.
Serve hot on Injera

Nutrition