Ethiopian Food Recipes » Jalapeno http://ethiopianrecipes.net Wed, 01 Feb 2012 01:59:45 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 Chicken Veg. Stew in Peanut Butter Tomato Sauce: Mafe http://ethiopianrecipes.net/chicken-veg-stew-in-peanut-butter-tomato-sauce-mafe/ http://ethiopianrecipes.net/chicken-veg-stew-in-peanut-butter-tomato-sauce-mafe/#comments Tue, 22 Apr 2008 12:41:00 +0000 admin http://ethiopianrecipes.net/?p=141 Ingredients
1/4 cup peanut oil (or vegetable oil)
1 (3 lb) chicken, cut in eighths
1 large onion, chopped
1/4 cup tomato paste
1 teaspoon salt
1 large tomato, chopped
1 large potato
1 small cabbage, cut in 1/2-inch pieces (or 6 Brussels sprouts)
1/2 lb carrot, peeled, cut into 1/2-inch chunks
1 small butternut squash, peeled and cut into 1/2-inch chunks (or 6 patty pans, cut in half)
3 tablespoons Thai fish sauce
1/2 cup peanut butter (or “tigadege”=roasted peanut paste)
1 whole scotch bonnet pepper (optional) or jalapeno (optional)
steamed white rice, for serving

Directions
In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken and set aside for now. In the same frying pan, add the onions and stir until limp and slightly brown. Add the tomato paste and salt, and stir well.

Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.

When all the vegetables are cooked and removed from the stew, add the peanut butter or “tigadege”, 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper(or jalapeno), if using and simmer until broth thickens, about 20 to 30 minutes.

Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

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]]> http://ethiopianrecipes.net/chicken-veg-stew-in-peanut-butter-tomato-sauce-mafe/feed/ 0 Lentils with Onions and Jalapeno Chilies http://ethiopianrecipes.net/lentils-with-onions-and-jalapeno-chilies/ http://ethiopianrecipes.net/lentils-with-onions-and-jalapeno-chilies/#comments Mon, 14 Apr 2008 05:26:31 +0000 admin http://ethiopianrecipes.net/?p=60 Ingredients
1 1/2 cup (375 ml) dried lentils, rinsed and picked over
4 x – 6 shallots, finely chopped
1 x – 2 jalapeno peppers, seeded and finely chopped
3 tbl (45 ml) red wine vinegar
3 tbl (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste

Directions
Cook the lentils in enough boiling water to cover by 3 inches (8 cm)
for 30 minutes.

Drain thoroughly and toss with the remaining ingredients. Serve warm, chilled, or at room temperature.

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