My Global Food Challenge

Ethiopia (3)

Chicken Berbere (Ethiopia)


3-4 ounces cooking oil (duck fat, ghee, lard etc)
2 lbs chicken breast, in one-inch cubes
2 large onion, chopped
4 garlic clove, chopped
4 tablespoons berbere, pepper (see above)
2 tablespoons tomato paste
3 tomato, chopped
1 cup chicken stock (or cubes)
1/2 lemon, zest of, grated
fresh cilantro stem (coriander)


Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don’t put too much meat into the skillet at once, or they won’t brown.  Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.

Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere.  Stir for a moment, then add chicken, tomatoes, stock and lemon peel.  Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).  Add salt and pepper to taste.

Garnish with cilantro stems and serve immediately with rice or on flat bread.

Link to My Post on Ethiopia:

Cuisine:  Ethiopian

Main Ingredient:  Chicken


Eggplants with Honey and Pomegranate Molasses (Ethiopia)

Yield:  4 Servings


1 large eggplant, peeled, cut in half, and sliced into half-moons
1/4 cup olive oil
1 red onion, finely sliced
1 1/2 tbs each sultanas and pomegranate molasses
juice of 1/2 lemon
2 tsp honey
5 oz boiling water


Sprinkle eggplants with salt and let sit 15 minutes.  Drain, then rinse and pat dry.  Heat oil in a heavy pan and sauté eggplants until golden and cooked.  Add onions and sultanas.  Cook another minute and a half.

Mix together molasses, lemon juice, and honey.  Season with salt, then add boiling water.  Pour into pan and gently cook for 10-15 minutes.  Serve.

Link to My Post on Ethiopia:

Cuisine:  Ethiopian

Main Ingredient:  Eggplant

Olive and Pepper Salad (Ethiopia)

Yield:  5 Servings


2 bell peppers
2 1/2 tbs pitted black olives, sliced
2 1/2 tbs pitted green olives, sliced
1 large tomato, skinned, seeded, and diced
2 scallions, trimmed and finely sliced
1 handful fresh mint, roughly chopped
juice of 1 lemon
2 tbs olive oil
salt and pepper


Grill peppers, turning until skins are evenly charred.  Place in a plastic bag and let sweat.  Hold each one under cold running water and peel off skin.  Remove stalks and seeds and dice flesh.  Add olives to flesh, as well as tomatoes, scallion, herbs, oil, and lemon juice.  Season and toss well.  Serve.

Link to My Post on Ethiopia:

Cuisine:  Ethiopian

Main Ingredient:  Peppers/Olives

Ethiopia on map of Africa

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