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[personal profile] zigadenus
I have made the executive decision to consign my friend's undrinkable home-brewed wine to an Ethiopian chicken stew, Doro wat. I haven't done any Ethiopian cooking in forever, and of course I don't have niter kibbeh prepared, nor do I have berbere... But hell, I'm in EDMONTON again. These are not insurmountable problems. *whistles cheerily to self*

So instead of scribbling dialogue (which is still boring in my head), I'm off on a hunt for ingredients, and a pleasant afternoon in the massive kitchen here at the House. No one's desperate for the next chapter, anyhow -- especially since we've come to the perfectly reasonable and evidence-based conclusion that Snapey sells or designs office supplies.

17:00 Ethiopian delicious-ness accomplished. Recipe(s), if you care:

Niter kibbeh ("spiced fat")
In a deep saucepan, simmer together:
1 lb unsalted butter
1 med onion, diced
3-4 chopped cloves of garlic
2 tbsp chopped ginger
1/2 tsp ground turmeric
7 pods of green cardamom
1 pod black cardamom
1/4 tsp ground nutmeg
1 tsp fenugreek (methi seeds), lightly pan-toasted and cracked with mortar and pestle
1 cinnamon stick
5 whole cloves
10-12 peppercorns
2 tsp cumin seeds

When butter has clarified (i.e., milk solids have boiled off, ~20 min), strain through mesh, discarding spices. Store in the fridge up to two months.

Beri-beri (also 'berbere') spice mix
In a small glass jar combine:
1/2 cup chili powder
1/4 cup ground dried chiles (can omit if you're a wuss)
1/4 cup smoked paprika (or sweet paprika if you're a wuss)
1 tsp salt
1/2 tsp ground fenugreek
1 tsp ground ginger
1 tsp ground cardamom
1 tsp ground coriander
1/2 tsp ground nutmeg
1/2 tsp garlic powder
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground allspice

Mekellesha spice mix
1 tsp ground cinnamon
3/4 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp allspice

Doro wat
Marinate 1 lb of chopped chicken thighs in juice of two limes for 30 minutes. Also hard-boil 8 eggs (bring eggs to boil, then leave to stand on back burner for 13-14 minutes; less time i.e. ~12 minutes at lower altitude. Cool in changes of cold water and peel.)

In a large, deep saucepan, sauté until soft:
2-3 tbsp nitre kibbeh
3 large onions, diced
6-7 cloves of garlic, chopped
3 tbsp fresh ginger, grated

Add, cooking 5-10 minutes to 'heat' spices:
1/3 cup berbere
2 tsp cumin
2 tsp cardamom
1 tsp dried mustard
½ tsp black pepper
1 tsp sacred basil (oregano can be substituted, but the flavour will be a little different)
½ tsp turmeric

Add to saucepan and cook 5 minutes:
2 cups of red wine (I like merlots, but even shitty, vinegar-y reds work just fine)

Add marinated chicken and lime, cook until chicken is well done (~15-20 minutes). Prick eggs with a fork, add to saucepan. Simmer all until it forms a thin sauce (add water as needed), adding 1 tbsp mekellesha during last five minutes of cooking time.
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