In this article, I’m going to share with you preparations for some of my favorite Ethiopian Dishes.
BESO BELA
An incredibly delicate herb that is sun-dried and often ground to a powder. It has purple flower and a delightful smell. Also know as sacred basil, this herb is an absolute must for many Ethiopian dishes. Use it as you would a regular basil or oregano type of herb. Fantastic as a rub for BBQ meats, chicken or fish, super in a Ragu or tomato based sauce. Its uses within Ethiopian cooking is wide and can be found in Kibe (kibbbeh, qiibe) a Ethiopian spiced butter, Shiro, Berbere and many other dishes. Regular Basil found outside Ethiopian, meaning a Italian type of affair is no substitute.
KOSERET
Koseret or Lippia Javanica is a member of the verbena family. Now there about 200 strains of Lippia and i am for sure uncertain about all of them found outside of Ethiopia.
The Ethiopian variety has a light herbaceous taste and could be described as being close to Oregano but with a more pungent floral edge. Very similar in use as Besobela, in that it can be used as a dried herb to sprinkle on food or is great in a sauce. It is widely used with Ethiopian cooking and a must have for many dishes including Kibe (Ethiopian spiced butter).
MEKELESHA
Mekelesha or Kimen Wot is a blend of 7 spices – Korerima – Cloves – Cinnamon Sticks – Whole Black Pepper – Cumin – Nutmeg – Timiz / Indian Long Pepper
AFRINJ
A spice blend of chilli seeds, salt, koreima and koseret.
AWAZE
Awaze is a common chilli sauce blend made in many different ways. A basic or common version is nitre kibbeh, berbere, lemon, ginger or garlic and some form of alcohol, this could be Tej, Gin or even wine. This sauce is used as a side dip or to pur and to cook with, like Awaze Tibs.
GINGER – ZINJIBEL
Lots of fresh ginger in many if not most Ethiopian dishes, along with garlic and onions, ginger is a big player.
Fresh ginger is used in many Ethiopian dishes.
FENUGREEK – ABISH
Abish. This spice even has its own dish: minchet abish – ground beef pan fried with spices. We call it fenugreek in English, and it’s a staple of Indian curries.
TURMERIC – IRD
This powerful deep yellow spice – turmeric to us – gives flavor to an alicha, the milder Ethiopian stew. Use it sparingly or it can easily overpower everything else. You’ll also find it in butecha and azifa, two vegetable dishes traditionally served cold.
TENA ADAM – RUE
A small plant that seems to grow all over the place in Ethiopia and mainly used as a added flavour to coffee. Tenadam (Amharic), Talatam (Oromo), Adams Head, Adams Health, Ruta, Rue, Ruta Graveolens and Ruta Chalepenis. Now i am not sure if all of these are correct, but this super little plant does seem to have been used in many parts of Europe, the Middle East, North Africa and of course Ethiopia for centuries.
This evergreen shrub is apparently a multi tasking wonder.
It is said to be a cat and insect repellent.
Used in Italy with Grappa (Grappa alla Ruta).
A gastric comforting herbal drink, although some people react to it in the opposite with discomfort and of course used in coffee. Said to have been also used in cooking, it lost its appeal as of the 20th century, due to its bitter taste.
It is said to be a cat and insect repellent.
Used in Italy with Grappa (Grappa alla Ruta).
A gastric comforting herbal drink, although some people react to it in the opposite with discomfort and of course used in coffee. Said to have been also used in cooking, it lost its appeal as of the 20th century, due to its bitter taste.
TIKUR AZMUD – BLACK CUMIN
Ethiopian Black cumin plants are harvested by hand and their tiny black seeds are the second most popular seed after pepper seeds. Traditional culinary practices include the use of the seeds and powder for baking breads, as additions to Berbere sauces and in the preparation of clarified butter. Not the same as regular cumin found in India or the west.
NECH AZMUD – ETHIOPIAN CARAWAY SEEDS, AJOWAN OR BISHOP’S WEED.
Nech Azmud are the seeds of the white (nech) Ethiopian cumin plant, and they’re sometimes called Ethiopian caraway seeds, ajowan or bishop’s weed.
SHINKURT – ONION
Onions are a big big player in Ethiopian food, prepare to use lots.
KRENFUD – CLOVES
Used not only in cooking but a staple for lots of herbal teas.
NUG (NIGER SEED)
Nug, Niger seed is popular for its light flavor and oil content. Nug is the cooking oil of choice in Ethiopia, it is used to saute lugumes and vegetables, it can also be sprinkled over cereals.
Author Ayalnesh
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