* 2007 Ethiopian Millennium : TIKUL
Ethiopian & Rastafari
by Aster Sellassie, Millennium Ed.
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
MUSIC short LIST (amazon.com) : Ethiopiques, Vol. 1: Golden Years Of Modern Ethiopian Music * Ethiopiques, Vol. 14: Negus of Ethiopian Sax * Ethiopiques, Vol. 13: Ethiopian Groove * Ethiopiques, Vol. 3: Golden Years Of Modern Ethiopian Music * Ethiopian Urban and Tribal Music, vol. 1: Mindanoo Mistiru * Gold from Wax: Ethiopian Urban & Tribal Music * The Sounds of Contemporary Ethiopian Music - Millennium Collection *
"An Ethiopian Boyhood"
* Ethiopian Berbere
* Green (Unroasted) Coffee -- Ethiopian Yirgacheffe -- Whole Bean Coffee for home roasting. 1 Lb. bag
* Decaf Ethiopian Yirgacheffe Whole Bean
* Map of Ethiopia
2004 & After
photos 2005: 1.jpg 2.jpg 3.jpg 4.jpg 5.jpg 6.jpg 7.jpg 8.jpg 9.jpg e1.jpg e2.jpg e3.jpg e4.jpg e5.jpg e6.jpg e7.jpg e8.jpg e9.jpg e10.jpg e11.jpg e12.jpg et.jpg et1.jpg et2.jpg et3.jpg et4.jpg et5.jpg et6.jpg eth.jpg eth1.jpg eth2.jpg eth3.jpg eth4.jpg eth5.jpg eth6.jpg eth7.jpg eth8.jpg eth9.jpg eth10.jpg eth11.jpg l1.jpg l2.jpg l3.jpg l4.jpg l5.jpg church.jpg celling.jpg 1682.jpg 2003.jpg axum.jpg gondar.jpg obelisk.jpg timkat.jpg [ captions ]
If I can do it in Alaska, you can you anywhere!
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:Yedoro Infille is best eaten with injera, and the sauce mixed with some yogurt or served by itself as a main dish.
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.
UTENSILS: medium cooking pan
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.
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