theworldfrommykitchen

My Global Food Challenge

Eritrea (3)

Eritrean Chicken (Eritrea)

“A tasty East African dish! Serve over rice.”

Yields: 2 Servings

Ingredients

1 small yellow onion, diced
1 small purple onion, diced
1 cup water
2 tbsp butter
1 tbsp turmeric
6 tbsp Eritrean Spice
2 large tomatoes, chopped
½ cup tomato sauce
4 garlic cloves, minced
2 chicken legs
2 chicken thighs

Directions

Cook onions in ½ water for 10 minutes over medium heat, in a pot with lid on. Add the butter and turmeric to pot and stir until well combined. Add in the Eritrean Spice and combine well.

Add in ½ cup water with the tomatoes and tomato sauce. Bring to a boil and turn to a simmer. Cook sauce for 20 minutes. Stir in the garlic and add the chicken.

Cook with the lid on for 30 minutes or until chicken falls off the bone.

http://www.cookeatdelicious.com/gluten-free-recipes/eritrean-chicken-recipe.html

Link to My Post on Eritrea:  https://theworldfrommykitchen.wordpress.com/2015/01/11/eritrea/

Cuisine: Eritrean

Main Ingredient: Chicken

Eritrean Berbere Spice Blend (Eritrea)

“This is a traditional Eritrean recipe for a classic blend of spices, chilies, onion and garlic powders with thyme leaves that is the flavor base of many Eritrean dishes. This is a classic spice blend used almost ubiquitously in Eritrean cookery. It is either added as a dry spice powder or, it is combined with oil it make a paste, called da’lik.”

Ingredients

10 piri-piri chillies, dried
25 cayenne chillies, dried
5 tbsp paprika
5 tbsp garlic powder
2 tbsp onion powder
2 tbsp sea salt
2 tbsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground turmeric
2 tbsp whole cloves
1 tbsp cumin seeds
1 tbsp fenugreek seeds
2 tsp ground Ethiopian cardamom (or substitute ground black cardamom)
1 tsp black peppercorns
1 tsp dried thyme leaves

Directions

Warm a small non-stick frying pan and on low heat and use to toast the cumin seeds, cloves, cardamom, black peppercorns, and fenugreek for about 2–3 minutes, until the spices begin to ‘pop’ and become aromatic, stirring constantly.

Remove from the heat, allow to cool then add to a coffee grinder along with the de-stemmed chilies and thyme leaves then grind to a fine powder. Add the remaining ingredients and store in a well-sealed jar until needed.

http://celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-eritrean-berbere-spice

Link to My Post on Eritrea:  https://theworldfrommykitchen.wordpress.com/2015/01/11/eritrea/

Cuisine: Eritrean

Main Ingredient: Spice Blend

Eritrean Vegetable Bowl (Eritrea)

“This is a traditional Eritrean recipe for a classic stew of mixed vegetables cooked with garlic, turmeric and ginger.”

Ingredients

3 large onions
4 large carrots
3 large potatoes
1/4 white cabbage
60ml oil
1 head garlic, peeled and crushed
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp black pepper
1 tsp salt
900ml water

Directions

Peel the vegetables and cut into small cubes. Heat the oil in a large pan and add the vegetables and garlic. Cover and fry for 3 minutes then add the ginger, turmeric, salt and black pepper. Mix well, add the water, stir and cook on very low heat for 40 minutes. Mash lightly and serve hot.

http://celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-eritrean-vegetable-bowl

Link to My Post on Eritrea:  https://theworldfrommykitchen.wordpress.com/2015/01/11/eritrea/

Cuisine: Eritrean

Main Ingredient: Vegetables

Eritrea on map of Africahttp://www.activityvillage.co.uk/eritrea-on-map-of-africa
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