Yield: serves 4 to 6

Ingredients
4 cups young okra pods
1/4 cup olive oil
1 1/2 cups minced red onions
2 cups coarsely chopped, seeded, peeled, ripe tomatoes
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1/2 teaspoon ground cardamom
two jalapeno chiles, minced, or to taste

How to prepare
Wash and top and tail the okra, discarding any blemished or hard parts. Split each pod in half lengthwise. Heat the oil in a medium saucepan and cook the onions until their light brown. Add the tomatoes and bring the mixture to a boil. Lower the heat, add the garlic, ginger, and cardamom, and stir well. Add the okra, cook, uncovered, over low heat for 20 min., then add the chile peppers and continue to cook for 5 min. Adjust the seasoning and remove from the heat. Serve hot or at room temperature.

Yield: Serves 6

Ingredients
4 pounds chicken
2 tablespoons softened butter, plus extra for basting
3 garlic cloves, crushed
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 tablespoon finely chopped fresh coriander
4 tablespoons thick coconut milk
4 tablespoons medium-dry Sherry
1 teaspoon tomato purée
salt and chili powder

How to Prepare
1. Remove the giblets from the chicken, if necessary, rents out the cavity and Pat the skin dry.
2. Put the butter in all the remaining ingredients in a bowl and mix together well to form a thick paste.
3. Gently ease the skin of the chicken away from the flash and rub generously with the herb and butter mixture. Rubber more of the mixture over the skin, legs and wings of the chicken and into the neck cavity.
4. Place the chicken in a roasting pan, cover loosely with foil and marinate overnight in the fridge.
5. Preheat the oven to 375°. Cover the chicken with clean foil and roast for one hour, then turn the chicken over and based with the pan juices. Cover again with foil and cook for 30 min.
6. Remove the foil and place the chicken breast-side up. Rub with a little extra butter and roast for a further 10-15 min. until the meat juices run clear and the skin is Golden Brown. Serve with a Rice dish or a salad.

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This is a national bread of Ethiopia in a served with almost every meal. It is usually torn into pieces and used to scoop of food. It’s faintly sour but soothing taste cools off the hot spicy dishes into companies.

Ingredients
6 ounces uncooked millet
1 1/2 cups club soda at room temperature
one egg
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda

How to Make
In a blender container, processed millet in small batches until it resembles fine flour; remove to a boil and set aside.
In blender container, combine club soda, egg, baking powder, and baking soda and, using an on-off motion, process until combined. Add ground millet and process it high speed into a smooth batter, about 1 min. Pour into 4-cup measure, cover, and let stand at room temperature until fermented and foamy, about 1 1/2 hours.
Spray 10-inch nonstick skillet with nonstick cooking spray and heat. Stir batter; pour 1/6 of batter (about scant 1/3 cup) in the skillet and quickly swirl batter so that it covers entire bottom of pan. Cover skillet with tight-fitting lid and cook over high heat until bread is spongy and moist (it will have air holes), about 1 min. (do not Brown bottom as edges will become crisp and bread will crack when folded); transfer to plate and let cool. Repeat procedure 5 more times, making 5 more breads. To serve, fold each bread into quarters.

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Ingredients

32 prunes.
50 g toasted sesame seeds
100 g unsalted butter
1 kg lean boneless lamb, cut into chunks
1 teaspoon salt
half teaspoon ground white pepper
1 teaspoon ground cinnamon
two cinnamon sticks.
150 g Brown caster sugar
100 mL Orange-Blossom water.
300 mL water.
Two apples.

How to Make.

In the upper part of a steamer, steam the prunes for 30 min. until swollen. Leave to cool and remove the stone. Toast the sesame seeds in a dry frying pan, stirring constantly, until golden. Leave to cool. Roll the parens in the toasted sesame seeds.

Melt the butter in a large tagine plate or a flameproof casserole dish, add the meat, salt and pepper and Fry on a medium heat, stirring for about 10 min. until the meat pieces aren’t even light brown. Sprinkle on the ground cinnamon and add the cinnamon sticks. Add the sugar, little by little. Then add the orange-Blossom water and pour on the water to cover. Bring to the boil, then reduce the heat and simmer for 20 min..

Peel, core and thinly sliced apples and add them to the dish, with the prunes. Cook for another 20 min., uncovered on low heat to allow the water to evaporate. Check the seasoning and serve hot. This dish is delicious served with potato Groton with fresh coriander or fennel with aniseed.

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Directions
Rinse and dry the chicken pieces.

Rub them with lemon juice and salt.

Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes.

Do not let brown or burn.

Stir in the niter kebbeh.

Then add the garlic and spices.

Stir well.

Add the berbere and paprika, and saute for 3-4 minutes.

Pour in the wine and water and bring to a boil.

Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.

Reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4″ into the egg all over the surface.

After the chicken has cooked, add the eggs and turn them gently in the sauce.

Cover and cook the doro wat for 15 more minutes.

Add pepper to taste.

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Directions
Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.

Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.

Add the chopped tomatoes, tomato paste, and the vegetable stock.

Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taset and mix in the parsley.

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Directions
Rinse and cook the lentils.

Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent.

Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.

Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.

Add 1 cup of vegetable stock or water and continue simmering.

When the lentils are cooked, drain them and mix them into the saute.

Add the green peas and cook for another 5 minutes.

Add salt and black pepper to taste.

To serve Yemiser W’et, spread layers of injera on individual plates.

Place some yogurt or cottage cheese alongside a serving of w’et on the injera and pass more injera at the table.

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Directions
For the berbere, combine the spices and roast in a dry skillet on low to moderate heat, stirring constantly, for about 5-10 minutes, or until roasted.

Keep in a tight jar.

For the stew, fry the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.

Add the tomatoes with their liquid and boil slowly until the meat is tender and the stew has thickened (30-60 minutes).

Garnish with coriander and serve hot on Injera (Ethiopian flat bread).

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Directions
Mix up the tomato sauce with the paprika, first measure of wine,paprika, cardamom, nutmeg, cloves, cinnamon, chili and allspice in a bowl, set aside.

Gently cook off the onions and garlic in a heavy skillet with the oil, just til softened but not coloured.

Now add the tomato sauce mix to this pan of lovely onions, along with the turmeric and chicken pieces.

Bring the mix up to the boil, cover and simmer about 30 minutes.

Uncover, add the last quantity of wine and simmer a further 15 or 20 minutes.

Skim any fat off the surface during this time.

Season to taste and serve.

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• dorowat recipes
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Directions
Cook onions and garlic in oil until transparent.

Wash and chop vegetables and add them to the onions, lightly browning.

Add nutmeg, garlic and cardamom then cook slowly for 30 mins.

Season to taste then add chilli, parsley and basil just before serving.

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