O.K., here we go folks...after lots of searching and emails, Cis & I have come up with a dinner we're both really anxious to try and we hope some of you will join us. Rox - I don't think you'll have any trouble finding any of the ingredients, except maybe the Tef Flour and you can substitute for that...
Our menu -
Lamb Stew
Iab
Injeera
Queen of Sheba Salad
Tej - the honey wine
Maandazi - a Kenyan donut
Cis will be along to post her stew recipe and here is the rest of the dinner -
Injeera
Serving Size : 4
1/2 cup whole wheat flour -- or tef flour
1/3 cup all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 eggs -- beaten
2 cups buttermilk
1 tablespoon oil
Sift together the flours, sugar, salt, baking powder, and baking soda. Combine eggs, buttermilk and oil. Add this mixture all at once to flour mixture. Stir until smooth.
Pour 2 tablespoons of batter into a hot, lightly greased 6-inch skillet so that the batter covers the bottom. Lift and quickly rotate the pan to even out the batter. Return skillet to medium heat. Cook about one minute or until lightly browned on the bottom. Invert bread onto paper towels. Serve warm. Makes approximately 16 to 20 (serves three to four).
Cuisine:
"Ethiopian"
~ ~ ~ ~ ~ ~
IAB
Cottage Cheese and Yogurt
Yield: 1 quart
Iab is a white curd cheese very much like the Greek feta. Special herbs are added (and sometimes chopped vegetables) which give it its characteristically acid taste. Since the cheese used in Ethiopia is not available here, this recipe is an attempt to simulate lab.
In a 1-quart bowl:
Combine: 1 Ib. SMALL-CURD COTTAGE CHEESE or FARMER CHEESE
4 Tbs. YOGURT
1 Tbs. GRATED LEMON RIND
1 tsp. SALAD HERBS
2 Tbs. CHOPPED PARSLEY
1 tsp. SALT
1/4 tsp. BLACK PEPPER.
The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid. One or two heaping tablespoons of lab is placed on the Injera before each guest.
~ ~ ~ ~ ~ ~
CHEF KURT LINSI'S QUEEN OF SHEBA SALAD
Yield: 8 small salads
Chef Linsi serves this salad when he prepares an Ethiopian dinner, as he feels that a salad is lacking in the Ethiopian presentation. It's pretty hot too, so be careful with the hot-pepper sauce and hot chilies.
In a 1-quart bowl:
Combine: 1 1/2 Ibs. FIRM TOMATOES, cut in tiny wedges with seeds removed
1/2 cup SWEET ONIONS, finely chopped
1 clove GARLIC, finely chopped
1 HOT CHILI PEPPER, finely chopped
1/2 cup PEPPERONI, thinly sliced (optional).
Sheba Sauce
Combine: 1 cup KETCHUP
1/4 cup VlNEGAR
1/2 cup OIL
1/2 cup SWEET WHITE WINE (Muscatel or Madeira)
1 tsp. WORCESTERSHIRE SAUCE
1 tsp. SALT
1/4 tsp. BLACK PEPPER
few drops TABASCO SAUCE.
Marinate the tomato mixture in the sauce. Serve in sauce dishes without lettuce or drain well and place in the center of the Injera.
~ ~ ~ ~ ~ ~
TEJ
Honey Wine
Yield: approximately 1 quart
Tej is the Ethiopian wine made from "honey raw with comb" cooked with hops (Gesho), and it takes a special talent to make it. We simulated Tej for our Ethiopian dinner as follows:
Combine: 1 pint WHITE WINE, light, neither dry nor sweet.
1 pint WATER
4 Tbs. HONEY.
Chill and serve in 1/2-cup decanters or wine glasses.
Be sure it is very cold. Whatever white wine you use should not have strong characteristic taste of its own. A mild white wine of the Soave or Riesling type thinned with water and to which honey is added is as close to Tej as one can get without going through the fermentation process. (You may be able to find honey wine ready to use. Ask at your local liquor store. If not available proceed as above.)
--------------------------------------------------------------------------------
Extracts from: Bea Sandler. The African Cookbook. Diane & Leo Dillon (Illust.). New York: Carol Publishing Group, 1993.
To order a copy of The African Cookbook, please contact:
The Carol Publishing Group
600 Madison Avenue
New York, NY 10022
~ ~ ~ ~ ~
and for dessert!! The recipe for Maandazi came from a gal who lives in Switzerland, but is from Kenya - Jikoni, she posts on Discuss Cooking forum and what a great source for ideas.
Maandazi
This is more like a Kenyan doughnut(goes great with tea kenyan style...brewed)
2 cups plain flour
3 tbs sugar
1 cup coconut milk
1 tsp corasely ground cardamom
A tsp dry yeast, and oil for frying
Mix all the ingredients with cocnut milk and bind them into a dough and knead the dough(add water if neccessary or flour if it still sticks to the side of the mixing bowl. The dough is ready only when you can lift it off the bowl without it trying hard too to stay there!)leave the dough in a warm place covered for 2 to 3 hours for it to rise. Then roll out the dough and cut intoo whatever shapes using cookie cutters and deep fry in hot oil on both sides.
Can be eaten hot or cold.I usually cook maandazi once a month and keep in an airtight container for at least a week, after that they go hard. Kenyan style tea is basically half milk half water, sugar and tea leaves, slowly brewed until it nearly boils over, then strained, and the tea leaves thrown away.and served piping hot(I can never stand adding cold milkk to my tea, it just makes it cold!
~ ~ ~ ~ ~ ~ ~
Since the Maandazi can be made ahead of time, I think I'll make them a day to two before and hope we can stay out of them!!!
Cis, your turn! Now, who all's game???
P.S. I forgot to post the recipe for Ethopian Berbere - it's a spice mixture to be added to stews and such...
Ethiopian Berberé
HOT!
Seasonings:
1 t powdered ginger
1 t ground cardamom
1 T star anise, crushed
1 t fenugreek seeds, crushed, optional
1 t cinnamon
2 T cayenne
2 T salt
1 T red pepper flakes
2 t ground coriander
1 t turmeric
1 t nutmeg
1 t allspice
1 T black pepper
½ c paprika
½ c red wine
¼ c peanut oil
¼ c fresh OJ
--or--
1 T wine
1 ½ t peanut oil
1 ½ t OJ
per 1 T of the spice mix.
Toast spices, add wine, and cook 2 - 3 minutes, until a uniform paste is formed. Remove from heat and cool. Add peanut oil and OJ, mix thoroughly.
I'm done!!
Our menu -
Lamb Stew
Iab
Injeera
Queen of Sheba Salad
Tej - the honey wine
Maandazi - a Kenyan donut
Cis will be along to post her stew recipe and here is the rest of the dinner -
Injeera
Serving Size : 4
1/2 cup whole wheat flour -- or tef flour
1/3 cup all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 eggs -- beaten
2 cups buttermilk
1 tablespoon oil
Sift together the flours, sugar, salt, baking powder, and baking soda. Combine eggs, buttermilk and oil. Add this mixture all at once to flour mixture. Stir until smooth.
Pour 2 tablespoons of batter into a hot, lightly greased 6-inch skillet so that the batter covers the bottom. Lift and quickly rotate the pan to even out the batter. Return skillet to medium heat. Cook about one minute or until lightly browned on the bottom. Invert bread onto paper towels. Serve warm. Makes approximately 16 to 20 (serves three to four).
Cuisine:
"Ethiopian"
~ ~ ~ ~ ~ ~
IAB
Cottage Cheese and Yogurt
Yield: 1 quart
Iab is a white curd cheese very much like the Greek feta. Special herbs are added (and sometimes chopped vegetables) which give it its characteristically acid taste. Since the cheese used in Ethiopia is not available here, this recipe is an attempt to simulate lab.
In a 1-quart bowl:
Combine: 1 Ib. SMALL-CURD COTTAGE CHEESE or FARMER CHEESE
4 Tbs. YOGURT
1 Tbs. GRATED LEMON RIND
1 tsp. SALAD HERBS
2 Tbs. CHOPPED PARSLEY
1 tsp. SALT
1/4 tsp. BLACK PEPPER.
The mixture should be moist enough to spoon but dry enough to stay firm when served. Drain off excess liquid. One or two heaping tablespoons of lab is placed on the Injera before each guest.
~ ~ ~ ~ ~ ~
CHEF KURT LINSI'S QUEEN OF SHEBA SALAD
Yield: 8 small salads
Chef Linsi serves this salad when he prepares an Ethiopian dinner, as he feels that a salad is lacking in the Ethiopian presentation. It's pretty hot too, so be careful with the hot-pepper sauce and hot chilies.
In a 1-quart bowl:
Combine: 1 1/2 Ibs. FIRM TOMATOES, cut in tiny wedges with seeds removed
1/2 cup SWEET ONIONS, finely chopped
1 clove GARLIC, finely chopped
1 HOT CHILI PEPPER, finely chopped
1/2 cup PEPPERONI, thinly sliced (optional).
Sheba Sauce
Combine: 1 cup KETCHUP
1/4 cup VlNEGAR
1/2 cup OIL
1/2 cup SWEET WHITE WINE (Muscatel or Madeira)
1 tsp. WORCESTERSHIRE SAUCE
1 tsp. SALT
1/4 tsp. BLACK PEPPER
few drops TABASCO SAUCE.
Marinate the tomato mixture in the sauce. Serve in sauce dishes without lettuce or drain well and place in the center of the Injera.
~ ~ ~ ~ ~ ~
TEJ
Honey Wine
Yield: approximately 1 quart
Tej is the Ethiopian wine made from "honey raw with comb" cooked with hops (Gesho), and it takes a special talent to make it. We simulated Tej for our Ethiopian dinner as follows:
Combine: 1 pint WHITE WINE, light, neither dry nor sweet.
1 pint WATER
4 Tbs. HONEY.
Chill and serve in 1/2-cup decanters or wine glasses.
Be sure it is very cold. Whatever white wine you use should not have strong characteristic taste of its own. A mild white wine of the Soave or Riesling type thinned with water and to which honey is added is as close to Tej as one can get without going through the fermentation process. (You may be able to find honey wine ready to use. Ask at your local liquor store. If not available proceed as above.)
--------------------------------------------------------------------------------
Extracts from: Bea Sandler. The African Cookbook. Diane & Leo Dillon (Illust.). New York: Carol Publishing Group, 1993.
To order a copy of The African Cookbook, please contact:
The Carol Publishing Group
600 Madison Avenue
New York, NY 10022
~ ~ ~ ~ ~
and for dessert!! The recipe for Maandazi came from a gal who lives in Switzerland, but is from Kenya - Jikoni, she posts on Discuss Cooking forum and what a great source for ideas.
Maandazi
This is more like a Kenyan doughnut(goes great with tea kenyan style...brewed)
2 cups plain flour
3 tbs sugar
1 cup coconut milk
1 tsp corasely ground cardamom
A tsp dry yeast, and oil for frying
Mix all the ingredients with cocnut milk and bind them into a dough and knead the dough(add water if neccessary or flour if it still sticks to the side of the mixing bowl. The dough is ready only when you can lift it off the bowl without it trying hard too to stay there!)leave the dough in a warm place covered for 2 to 3 hours for it to rise. Then roll out the dough and cut intoo whatever shapes using cookie cutters and deep fry in hot oil on both sides.
Can be eaten hot or cold.I usually cook maandazi once a month and keep in an airtight container for at least a week, after that they go hard. Kenyan style tea is basically half milk half water, sugar and tea leaves, slowly brewed until it nearly boils over, then strained, and the tea leaves thrown away.and served piping hot(I can never stand adding cold milkk to my tea, it just makes it cold!
~ ~ ~ ~ ~ ~ ~
Since the Maandazi can be made ahead of time, I think I'll make them a day to two before and hope we can stay out of them!!!
Cis, your turn! Now, who all's game???
P.S. I forgot to post the recipe for Ethopian Berbere - it's a spice mixture to be added to stews and such...
Ethiopian Berberé
HOT!
Seasonings:
1 t powdered ginger
1 t ground cardamom
1 T star anise, crushed
1 t fenugreek seeds, crushed, optional
1 t cinnamon
2 T cayenne
2 T salt
1 T red pepper flakes
2 t ground coriander
1 t turmeric
1 t nutmeg
1 t allspice
1 T black pepper
½ c paprika
½ c red wine
¼ c peanut oil
¼ c fresh OJ
--or--
1 T wine
1 ½ t peanut oil
1 ½ t OJ
per 1 T of the spice mix.
Toast spices, add wine, and cook 2 - 3 minutes, until a uniform paste is formed. Remove from heat and cool. Add peanut oil and OJ, mix thoroughly.
I'm done!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com