1. Red Lentil Stew - ‘alcha miser wet’

INGREDIENTS

  • 250 gms split red lentils
  • 2 medium finely chopped onions
  • 4 cloves minced garlic
  • 1 tsp fresh grated ginger
  • Vegetable stock - optional
  • Pinch of turmeric
  • 3-4 tbsps olive oil
  • Salt – to taste
  • Spices: - black pepper, white pepper, pinch of cinnamon
  • ‘Injera’– to serve. You can call it a flat bread or pancake but the ingredients and the preparation are totally different from the usual pancake or bread. The main ingredient is called ‘teff’ and is high in fibre and iron. You can google it if you want further information about ‘injera’ and how it is made and what it contains.

METHOD

  • Wash the lentils until the water is clear.
  • Boil the lentils until they change to a yellowish colour
  • Heat the pan on medium heat. Add the chopped onions, cook, and add oil stirring occasionally, until soft, add a pinch of turmeric
  • Add the boiled red lentils. Stir, then reduce heat and partially cover.
  • Cook until the lentils are very soft, and the stew has thickened — the time will depend on the age of the lentils and the desired texture. Stir occasionally and add a splash more water if it becomes too dry.
  • Season with spices and salt to taste. Add minced garlic
  • Serve (Spoon onto ‘injera’) with other Ethiopian dishes (salad, veg and ‘shiro’)

2. Shiro (chickpea flour) / optional

‘Shero wet’ is a creamy and spicy Ethiopian stew mainly made from ground chickpeas, highly seasoned with ‘berbere’ chilli and served with ‘injera’.

We put different spices on our food especially ‘shero wet’ (shero stew) and ‘Dero wet’ (chicken stew). Shero has lots of ingredients such as, chickpeas (some add peas and beans), chilli (‘berbere spice’), garlic, ginger, black and white pepper, coriander…). if you are allergic of any ingredients I mention above, or other spice please let me know.

INGREDIENTS

  • Spiced chickpea flour-
  • 1 large onion
  • 3-4 cloves of garlic
  • 2-3 tbsps olive oil
  • Grated ginger – optional
  • 1-2 medium tomatoes
  • Vegetable stock – optional
  • Black pepper, white pepper, cinnamon, salt for taste
  • Plain yogurt – to serve / optional

METHOD

  • Add a chopped onion and cook until soft. Add oil and stir
  • Add chopped tomato until it loses its water /to remove rawness.
  • Add boiled water and slowly whisk the chickpeas
  • Stir frequently until the mixture thickens to a silky and creamy texture
  • Add grated garlic and ginger - optional, season with the spice and salt
  • Serve hot alongside the rest of the recipes. Add plain yogurt - optional

Traditional shiro is smooth and spoon able rather than soupy.

3. Vegetable White Cabbage and Carrot

We call it ‘Tekel gomen be carrot’. We use it as a main dish side together with ‘shero or miser wet’

INGREDIENTS

  • 1 medium thinly sliced white cabbage
  • 2- 3 medium carrots
  • 1 medium thinly sliced onion
  • 2-3 cloves of minced garlic
  • 1-2 tbsps oil
  • Black and white pepper, salt – to taste

METHOD

  • Slice cabbage into thin ribbons and grate the carrots so they cook evenly. Cut the cabbage and carrot uniformly (approximately) This can help it to cook at the same rate.
  • Medium heat add onion and cook until softened stir and add oil.
  • Add carrots and cabbage and stir.
  • Stirring occasionally, until the cabbage is soft but not mushy.
  • Season with salt and pepper, Taste and adjust seasoning.
  • Serve alongside the lentil stew.
  • 4. Salad

INGREDIENTS

  • Lettuce - washed mixed leaves (we always use the lettuce with head however I have not got a chance to see the one I used to use to make a salad when I was in Ethiopia).
  • 3 -4 medium sized tomatoes
  • 1 tbsp chopped onion
  • 1 clove minced garlic
  • 1-2 medium sized chillis
  • Olive oil, black and white pepper and lemon for dressing
  • Salt for taste

METHOD

In a large pot add tomato, lettuce leaves, chilli, onion and add the dressing. The way ‘we’ prepare salad is no different from what you guys already know!

Serve with the lentil stew / ‘shero and alcha miser’