The ladies there were very excited that we were going to attempt to make multiple dishes and were extremely helpful with making sure we would have all the spices that we needed.
1st Lesson Learned: Don't forget the injera!! This will lesson the spice load and it just feels wrong to eat Ethiopian food with a fork. You will feel compelled to make a second trip to the Ethiopian store.
Gomen Wat (Ethiopian Greens) adapted from a recipe on www.allrecipes.com
Ingredients:
Serves 4-6
900g collard greens (or kale) rinse, trim and chop (the chopping is super important if you want to be seen eating this elegantly)
2 cups water
olive oil (2 tablespoons-ish maybe less)
1 chopped onion (I used vidalia)
8 cloves garlic minced
1 tablespoon of fresh lemon juice (the kind in the yellow plastic lemon does not count (Unless you really need it too)).
1tsp salt
1/2 tsp ground turmeric
1/2 tsp paprika
1/2 tsp ground allspice (I had to substitute: 1 part cloves, 1 part nutmeg, 1 part cinnamon. I felt like I let the culinary world down. When did I run out of allspice??)
2 Tb finely chopped fresh ginger root (I cannot stress enough about the fine chopping that needs to happen here, otherwise it overwhelms)
*if you are a fan of green pepper you can chop one of these and throw it in (also finely chopped).
Directions:
Ready time: 1 hour
1. Place Collards in a pot with all of the water and bring to a boil. Reduce the heat to low and simmer until whatever greens you are using are tender (not chewy). Drain, but keep the water and set aside.
2. Use 1 Tb of olive oil heated to cook the onions until they are browning (10 min)
3. Stir in garlic and cook 1 minute. Add Collards and cooking water. Simmer until water has evaporated (10-15 min, longer if your stove is like mine).
4. Add the rest of the ingredients (5 min) (if you are using peppers, I did not, make sure they are fully cooked)
Mesir Wat: Spicy Red Lentils (adapted from: grouprecipes.com)
Ingredients
1 cup dried red lentils (Ethiopian grocery store)
1 onion chopped
3 cloves garlic (minced)
1 half tube tomato paste (I am against tomatoes in cans)
2 cups of water (you can use vegetable broth
1 tb paprika
1 tsp ground ginger
1 tsp tumeric
1 tsp garam masala (I had to subsitute this as well. Black pepper, ginger, cloves, cinnamon, cumin, coriander, nutmeg)
1 Tb Berbere (Ethiopian grocery stores and even Yes! organic market has this. This is also where you control your spice).
Directions:
Ready time 2 hours (at least)
1. Soak your lentils in water for at least an hour then drain and rinse them.
2. Saute onions and garlic until cooked
3. Add liquid
4. Add spices and tomatoe paste
5. Bring to a boil and add the lentils
6. Turn down to simmer and cook until lentils are cooked and the consistency is hearty (about 20 minutes)
Shiro*: Chickpea Spicy-ness (this is the one that the ladies in the store were most excited about us making) adapted from epicurious.com
*somewhat labor intensive. You are going to put what in the blender??
Ingredients:
1.5- 2 Medium Onions
1 Large tomato
1/4 cup olive oil
1/2 cup Shiro Powder (ethiopian grocery store)
2 cups water
Berbere (the original recipe called for lots. the first time we followed that instruction and it was so hot we got the hiccups. Start with 3 tablespoons and add to taste)
Directions:
Ready time 1.5 hours
1. Puree the onions in a blender.
2. Put the mush into a hot dry frying pain. Stir until the onions are a tad bit brown.
3. Add the oil and 2 Tb berbere (cook 2 min) (taste here and see if you want more or less spice)
4. Puree the tomato in the blender
5. Adde the tomato puree into the pan (the pan will begin spitting at you now and not stop until well after you are done).
6. With your 2 cups of water right beside you, gradually stir in the shiro powder briskly (I used a wooden spoon).
7. When it is well mixed and "popping" add water
8. Turn the heat down to medium (if it gets too thick you can add more oil). This is your second opportunity for tasting and adding more berbere and salt or even tumeric (because it isn't fun if your food can't stain things). (Cook 5 min until gravy thickness).
All 3 together + injera = a strong first attempt at Ethiopian Dinner
2nd Lesson Learned: You can subsitute almost any spice and no one will know, maybe not even you;)
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