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yesterday’s ethiopian feast for fifteen

May 9, 2011

i’ll never be able to remember exactly what i made. i doubled or tripled every one of these recipes, and we’ve almost eaten all the food. nine housemates were home last night, and i invited p&r, l&o, m&f. fifteen people.

by olanikalo

by olanikalo

this meal was so epic that it got its own tumblr post (thx ola!)

INJERA

i didn’t follow any recipe exactly. i fermented half-water half-teff in two giant bowls, plus about four tablespoons of gluten-free sourdough starter. i started them friday night, and by sunday night, they were incredibly sour. i fed them just a little gluten-free flour blend and water about eight hours before they were cooked. when i fried them, i found great luck in a medium heat with a hot cast-iron skillet. i used olive oil to grease and put a lid over them as they cooked. people raved that they tasted just like injera, but the texture was way off. i’d like to try a batch with wheat flour just for myself to see if they get pillowy and soft.

BERBERE

NITER KEBBEH

3 sticks unsalted butter
handful chopped onions
several cloves of roasted garlic
2 t grated Ginger
½ t Turmeric
4 Cardamom seeds; crushed
1 Cinnamon stick
2 Cloves; whole
~1/2t nutmeg
~1/2t gr fenugreek seeds

heat butter til foamy; add everything and cook 45-60 mins. pour off butter; use spices for something else. (i’m not sure what yet.. sweetgrits or oatmeal, maybe?)

GOMEN (greens)

three bunches collards
lots of onion, ginger, roasted garlic

FOSSOLIA (green beans)

a lot of roasted jalapeno
roasted garlic
onion
lots of green beans
berbere (lots)
salt
grated ginger
diced tomatoes
tomato paste

dry cooked the onion til almost burnt,
added green beans and water, cooked til almost soft
added everything else and cooked until very soft and incredibly spicy

YETAKELT W’ET-
stewed vegetables with berbere

MESIR ALLECHA
‘allecha’ means cooked in a mild turmeric-based sauce

DORO WOT TYPE THING WITH STEAK IN TOMATO-BERBERE-GINGER-GROUNDBEEF SAUCE WITH CHUNKS OF TOMATO

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