|Dishes||Ethiopian stewed lentils, Niter Kibbeh (spiced butter)|
|Population||109,224,414 (13th largest)|
|Land mass||1,104,300 km2 (28th largest)|
|Languages||Amharic, Oromo, Tigrinya, Somali, Afar|
FOOD FOR THOUGHT
We both made the same dish this week and are glad we did because it was too delicious to describe over the phone. This dish was flavoursome, comforting and nutritious. For me (B), it has re-inspired the use of lentils in my cooking. Served up with some fresh rice and a sprinkle of parsley, this was an easy to make, low-cost, healthy and tasty meal (with plenty of left-overs)!
Mwara also made niter kebbeh – Ethiopian spiced butter! This is a staple of Ethiopian cooking and can go in pretty much any dish. It was aromatic, delicious and great in the lentil stew.
Ethiopian stewed lentils *vegan
- 1 -2 tbsp niter kibbeh / butter /coconut oil
- 1/4 cup cooking oil
- 1 large onion, diced
- 1 1/2 tbsp berbere spice mix
- 2 tsp garlic, minced
- 1/2 tbsp fresh ginger, minced
- 1 tsp coriander / cumin
- 1-2 tsp smoked paprika
- 1 cup dry red lentils (soaked for 2 hours)
- 1 tbsp tomato paste
- 2 cups vegetable broth
- SERVE: chopped parsley, fresh rice, Ethiopian injera bread
- salt + pepper
- Heat oil in a large sauce-pan with the butter/coconut oil. Then add the onions, berbere, garlic, cumin, ginger + smoked paprika. Stir the mix for about 2-3 minutes until the onions are translucent.
- Add in the soaked lentils, tomato paste and stir for about 2-3 more minutes. Add in the stock and the salt + pepper.
- Bring the mix to a boil, lower the heat and let it simmer until sauce thickens. This might take around 30 minutes.
- Serve with some sprinkled parsley on top!
Niter Kibbeh (Ethiopian spiced butter) *vegan
- 1 lbs unsalted butter / coconut oil (we used this)
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 13 crushed cardamom pods
- 5 whole cloves
- 1 cinnamon stick
- 1 tbsp dried oregano
- 1/2 tsp ground turmeric
- 1 tsp ground fenugreek
METHOD Toast the cardamom, cloves and cinnamon in a dry pan over medium heat until they are aromatic, about a minute.
Cut the butter into cubes.
- Put everything into a large pot on a low heat. Bring this mixture to a low simmer and cook gently for at least 30 minutes (can take as long as you like). Take it off the heat when the liquid starts to brown. Just make sure that you don’t burn the milk solids as this will ruin it.
- Strain the mixture through a muslin / cheesecloth and store in a clean glass jar. (niter kebbeh will last up to 6 months in the fridge, a week on the counter, and for agesss in the freezer).
አመሰግናለሁ and see you in Fiji! M + B x