Cooking w/Esther, the first and the oldest cooking page. Now we deloping a new website eFood!
We are putting the recipes book on CDs, let us know if you are interested in buying it. If you have your own favorite recipes, please contribute; post it in the guestboo or email us (include your name and town, if you want us to credit you). There is no deadline, we plan to update EthioCookBook until it's ready for hard copy. We would appreciate, if you could let us know, if you interested in buying it -- Ethiopian Recipes from Around the World
Photos from the cookbook by D.J.Mesfin "Exotic Ethiopian Cooking" I use it and I recommend it!
Published by Ethiopian Cookbook Enterprises of Falls Church, VA 3800 Powell Lane, Suite 404 Fall Church, VA 22041 in 1991. $14.99 plus postage & handling. Allow 4 to 6 weeks for delivery. Order your copy!
Back cover of the book with 178 tested Ethiopian recipes.
If I can do it in Alaska, you can you anywhere!
Chicken Dishes:
CHICKEN DIPPED IN HOT SAUCE
YEDORO INFILLE
UTENSILS: large bowl
medium
medium
cooking pan
cooking pot
INGREDIENTS: 1 whole chicken
1 cup red onions (chopped)
1/4 cup red pepper (berbere)
1 cup butter (spiced)
2 cups water
to taste salt
114 tsp. black pepper
1 Tbsp. ginger
1 Tbsp. garlic
PREPARATION:
Skin chicken and cut into usual pieces. Put aside smaller pieces (neck, wings, etc.). Leave the meat attached to the bones and cut chicken into strips and put aside. In a medium pan, brown onions with one cup butter and add red pepper and stir gently. Add one cup of water at a time and stir well. Take large chicken pieces and add to cooked onions. Add salt and the rest of gingei; gadic and black pepper. Cook for 20-30 minutes adding the remaining water. In another pan boil the rest of the small pieces of chicken with some onion for 15 minutes. Remove the smaller chicken parts from the water and dip into prepared sauce. Serve hot. Good for about 6 servings. Store in refrigerator.
Yedoro Infille is best eaten with injera, and the sauce mixed with some yogurt or served by itself as a main dish.
UTENSILS: medium cooking pan
INGREDIENTS:
1 1/2 cups oil
1 1/2 cups red onions (chopped)
6 medium potatoes
5 medium carrots
1 small can tomato paste
1 small cabbage
6 medium green peppers (chili Anaheim)
1/4 tsp. garlic powder
to taste salt
1/4 tsp. black pepper
Cook onions in oil in a medium pan without browning.
Add tomato paste and mix well. Set aside.
Peel and slice carrots. Wash and cut cabbage into large pieces.
Add carrots and cabbage to trying onions. Stir gently and cook until tender. Peel and cut potatoes and add to the mixture. Add garlic powder and cook 30-45 minutes. Season to taste with salt and black pepper. Just before serving, slice green pefrpars lengthwise and dip into the sauce. Serve hot or cold. Makes 6 servings. Refrigerate to store.
Variations: Substitute cauliflower or broccoli for cabbage and leave out potatoes. Use bell peppers instead of hot green peppers to keep sauce mild and add a little turmeric to color. Freshly made ginger and garlic paste give excellent flavor.
Ye'atakllt AUch'a makes a tasty vegetarian dish with injera or bread and side orders of split pea sauce or lentil sauce.
A Ethiopian min-drum, decorative. Ethiopian folk art is done mostly on goat or cow skin, see Art for detailed descriptions. Following traditions of Ethiopian iconography artists depict the scenes from everyday life. Naive or primitive style so popular now in the West, in Ethiopia has its connon.
Liberty is always unfinished business. --anonymous
Back cover of the book with 178 tested Ethiopian recipes.
