Join us today, we are visiting Ethiopia as we Eat the World!!
Eat the World is one of my favorite groups because it forces me to step outside of my comfort zone and prepare dishes that I normally wouldn't. Our hostess with the mostest is Evelyne of CulturEatz.
I saw one of her posts from a group to which she belonged and expressed interest in joining. Evelyne regretfully told me that the group was just finishing up the project and would not be posting together any longer.
Imagine my delight when a few days later Evelyne created this group and invited me to join in. I have been loving it ever since.
Each month Evelyne picks a Country. We have a month to research and create a recipe from that Country. We post on the 10th of each month at 10 am. This month we are visiting Ethiopia.
I have made Ethiopian food once before, after reading Yes, Chef by Marcus Samuelsson for Cook the Books. This book inspired me to make Injera and Misr Wat.
I wanted to do something different for this challenge and was originally planning on going Meatless with this delicious dish of braised vegetables called Atkilt. It is perfect for a Meatless Monday or Vegetarian/Vegan dinner. It is comfort food at it's very best.
I didn't get this made before we left for our trip to Arizona where we rang in the New Year with dear friends. Luckily, Rob and Linda, have no problem with me taking over the kitchen so I served this recipe as a side dish to the traditional chicken stew called Doro Wat.
Like many traditional recipes, there are as many variations as there are cooks. I perused numerous recipes and then I created my own adaptation of Doro Wat. The Cabbage dish was adapted from one found at Allrecipes, submitted by Twin Cities.
- Juli: Misir Wot - Ethiopian Red Lentil Stew
- Sue: Ethiopian Beef Tibs
- Amy: Buticha - Ethiopian Hummus
- Syama: Himbasha - Ethiopian Spiced Bread
- Evelyne: Flavor-Packed Ethiopian Shekla Tibs
- Lynda: Tikel Gomen (Ethiopian Cabbage & Potatoes)
- Wendy: Doro Wat and Atkilt
- Camilla: Ye’abesha Gomen (Ethiopian Collard Greens)
- Margaret: An Ethiopian Meal with Misir Wat, Signi Wat, Gomen Wat, and Speedy Injera Flatbread
#ethiopian, #chicken, #stew, #spice,
Entrees, Chicken, Stew,
Ethiopian
Doro Wat (Ethiopian Chicken Stew)
prep time: 10 minscook time: 1 hour and 20 minstotal time: 1 hours and 30 mins
This spicy, rich, chicken stew is traditionally served with injera and Ethiopian flat bread used as the utensil to hold the meat and sop up the sauce. I served mine over egg noodles.
ingredients:
- 3 lbs boneless, skinless chicken thighsJuice of one lemonsalt and pepper, to taste1/2 stick butter1 large onion, thinly sliced1 T. tomato paste2 cloves garlic, minced1 t. ginger paste1 T. paprika1/4 t. cinnamon1/4 t. cumin1/4 t. cardamom1/4 t. chili powder6 eggs, hard boiled, shells removed
instructions:
- Trim and cut the chicken thighs into bite size pieces. Squeeze the lemon juice over the chicken pieces. Season with salt and pepper. Toss to coat and set aside.Melt the butter in a large skillet over medium high heat. Add the onions and cook until golden brown and softened, 5-7 minutes. Stir in the tomato paste, garlic and ginger. Cook, stirring to cover onions, until fragrant, about half a minute.Add 2 cups of water and stir in the paprika, cinnamon, cumin, cardamom and chili powder. Bring to a boil. Add the chicken. Return to a boil, cover, lower heat and simmer for one hour, until sauce is thickened and chicken is very tender.Add hard boiled eggs and cook, uncovered , for another 5 minutes, to warm the eggs through.Serve with Injera or over noodles or rice.
Property of A Day in the Life on the Farm
Created using The Recipes Generator
#spice, Vegetarian, #vegetablesides, #cabbage, #potatoes,
Vegetables, Vegetarian, Meatless
Ethiopian
Atkilt (Ethiopian Cabbage and Potatoes)
prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
This delicious dish of braised vegetables is called Atkilt. It is perfect for a Meatless Monday or Vegetarian/Vegan dinner. It is comfort food at it's very best.
ingredients:
- 1/3 c. olive oil4 carrots, scraped and sliced1 lg. sweet onion, thinly slicedsalt and pepper, to taste1 t. turmeric1 t. cumin1 t. ginger paste1 small head cabbage, sliced2 cloves garlic, minced4 russet potatoes, peeled and cut into bite size chunks1/4 c. water
instructions:
- Heat the oil in a dutch oven over med high heat..Saute the carrots for about 5 minutes, until slightly softened. Add the onion and cook for about 2 minutes longer. Add the ginger and garlic, cook and stir for about 30 seconds, until fragrant.Season with salt, pepper, turmeric, and cumin. Cook and stir for another 30 seconds or so. Add the cabbage and cook until it starts to wilt, about 10 minutes and you have room in the pot to add the potatoes and water.Bring to a boil, reduce heat, cover and simmer, stirring occasionally for about 30-45 minutes, until potatoes are fork tender.
NOTES:
Adapted from a recipe found at Allrecipes.com, submitted by Twin Cities
Property of A Day in the Life on the Farm
Created using The Recipes Generator
That looks delightful. I love the combination of vegetables and warming spices.
ReplyDeleteSo good Jules, this recipe is a keeper for sure.
DeleteWendy it warms my heart to read how much you enjoy this group...as does this dish.
ReplyDeleteI'm so happy you created this group Evelyne and that you included me.
DeleteYour dishes look fantastic, Wendy! The chicken looks so moist and tasty and the cabbage one is really colourful! Can't wait to try both of them. My love of Ethiopian food is fulfilled with this challenge and all the wonderful dishes.
ReplyDeleteIt was a great challenge. Thanks Margaret.
DeleteWhat a perfect meal - I must try the doro wat very soon!
ReplyDeleteIt was delicious Lynda.
DeleteDoro wat is a winner! Years ago I had watched a documentary on Ethiopea and still remember how meticulousy (and lovingly) the family made this dish. Always delicious!
ReplyDeleteThis was my first experience with it but it certainly was a wonderful one.
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