Easy Ethiopian Cooking

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

A homemade blend can control spice levels and reduce costs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

Cut 1.5 pounds of boneless chicken tenderloins into 1-inch cubes.

Chop 1 large onion and add it to the mix.

Mince 3 cloves of garlic and add them in.

Pour in 0.5 cups of Smoky Loon wine.

Add water to the mixture.

Sprinkle in pink salt to taste.

Add 0.5 teaspoons of sugar.

Stir in 1 tablespoon of garam masala.

Add 0.5 teaspoons of cardamom.

Mix in 1.5 teaspoons of crushed red peppers.

Add 1.5 teaspoons of dried thyme.

Stir in 3 tablespoons of tomato paste.

Add a small amount of fenugreek seeds.

Mix in 3-3.5 tablespoons of berbere spice.

Mix all ingredients together and transfer to a crock pot.

Cook in the crock pot for 4 to 6 hours.

After cooking, mash down the chicken with a potato masher until shredded.

Squeeze the juice of half a lime into the shredded chicken and mix well.

Rinse 1 cup of dry yellow peas and place them in a pan.

Add 3 cups of water to the peas and cover with a lid.

Cook the peas for about 20 minutes.

Heat vegetable broth in a frying pan.

Mince 3 cloves of garlic and set aside.

Pre-cut a bunch of onions and add them to the frying pan with the heated broth, cooking for about 5 minutes until translucent.

Add the minced garlic and ginger to the onions and stir.

Add salt to taste, either to the onions or the peas.

Let the mixture simmer for another 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: