Second Spin, Country 57: Ethiopia [International Food]

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

Homemade blend can control spice level and cost.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee offers a similar flavor with a higher smoke point.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu provides a protein alternative for vegetarians.

chicken

🥗Healthier: quinoa

💰Cheaper: chickpeas

Chickpeas are a protein-rich, budget-friendly substitute.

Mix teff flour and water in a large bowl, cover loosely, and let ferment for five days.

Bring milk to a boil in a saucepan, then stir in lemon juice and reduce heat to low, stirring constantly until curdled.

Drain curds in a colander lined with cheesecloth and refrigerate overnight to dry.

Toast coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves in a dry skillet until fragrant, about 4 minutes.

Grind toasted spices with dried onion flakes and chilies in a spice grinder, then mix in paprika, salt, nutmeg, ginger, and cinnamon.

Toast chilies and cumin seeds, then grind and mix with ground cinnamon and salt.

Heat spiced butter in a saucepan, add ginger, red onions, and garlic, and cook until soft, about 30 minutes.

Add Berbere spice mix and tomato, cooking until darkened, about 15 minutes.

Add water, cardamom powder, and chicken, season with salt and pepper, bring to a boil, then cover and simmer for one hour.

Remove chicken and thicken sauce for about 15 minutes, then add hard-boiled eggs and warm for an additional 3-4 minutes.

Cooking Techniques

Equipment Needed

Spice Level: