No particular reheating instructions this week. Hard to believe, right? Everything should be vaguely warm and you’re fine.
Doro Wat – This classic Ethiopian dish uses a berbere spice blend (you can read about the blend here) to make a spicy chicken dinner. Traditionally it would be chicken thighs served with hard boiled eggs. I’ve gone to chicken drumsticks, hard boiled eggs, and (not remotely traditional here) chicken wings that were marinated in ginger syrup with berbere spice.
Injera – Injera is the malleable teff-flour-based, soured dough pancake used as starch, utensil, even table cloth for Ethiopian food. I’ve found varying accounts of how sour you want this bread to be. I dialed it back a skosh – fermenting it 3 days and adding some baking powder. I did not, however, do one of the many cheaters’ versions that skip the multi-day ferementation (some of those tasted really really good, but they did not taste like I believe injera is supposed to taste). Because the flour I had available is dark brown, this may not look like the lighter versions in Ethiopian restaurants.
Beef Tibs with Lemon Roasted Potatoes – I’ll be honest, I’m following my own culinary whims to have beef braised with lemon and berbere. I’m also serving rice and potatoes in the same dish. I always learned that was wrong, but I believe the people who say it’s wrong are wrong.
Gomen (Collard Greens) with Spiced Chickpeas and Amaranth Polenta – The original menu advertised barley polenta but I’ve since discovered that Hunger Mountain Co-op stopped stocking barley flour, so I’ve gone with amaranth instead. I’ve brought the dish back towards authentic by dousing it with niter kibbeh (or tesmi) – butter that’s been simmered for over an hour with spices like ginger, coriander and fenugreek. The slow cooked collard greens and the polenta both have clear bitter notes in them. I personally can’t get enough bitter so I’m thrilled, but I know some people are super sensitive and therefore be forewarned.
Kik Alicha – Yellow Split Peas – The thing about this thick split pea stew that you will find least familiar is the hints of cardamom. I was surprised how much cardamom is used in savory dishes throughout this menu.
Azifa – Lentil Salad – A fairly familiar-tasting lentil salad, with lemon, parsley, red pepper, and spices. Definitely the least “exotic” menu item.
Beet Salad – Beets, carrots, cumin, cardamom (I’m telling you, cardamom everywhere), and some thick plain yogurt and toasted almonds.
Teff Brownies – Using the signature teff flour of Ethiopia; the brownie application is not Ethiopian.
Banana Bread – This is a conceptual dish. The Ethiopian bread is actually False Banana Bread which doesn’t have much in common with the American version beyond the name. I have no false bananas around so I’m doing American banana bread. Ultimately what this provides is a chance for me to link this article on food security and crop development. Contains walnuts.