Azifa Gomen, Doro Tibs Wot, Duba Wot Diblik Atkilt, Kitfo, Ayib, Tikil Gomen cooking step by step

In this article, I’m going to share with you preparations for Azifa Gomen, Doro Tibs Wot, Duba Wot Diblik Atkilt, Kitfo, Ayiband  Tikil Gomen .

First of all I show you Vegetable food cooking

Azifa

This delicious cold lentil food goes well with any Ethiopian meal, almost like a salad on an American table. Please look this step carefully and order the product and cook azifa.  

1 cup green lentils
1 large jalapeño pepper, seeded and finely chopped
¼ cup finely chopped onions
1 teaspoon ginger powder, or to taste
¼ teaspoons of turmeric powder, or to taste
3 tablespoons lime juice, or to taste
2 tablespoons olive oil

Boil the lentils in water until they’re soft, about 30 minutes. Then, drain them well using a strainer, rinse them with cold water, and put them into a mixing bowl.

Using a large spatula, stir the lentils until they begin to become somewhat mashed. Chop the onions and jalapeños into very small pieces but do not liquefy them.

 Gomen, Doro Tibs Wot, Duba Wot

Mix the onions, jalapeño, ginger, turmeric, lime juice and olive oil into the lentils. Stir them together well. When it’s all mixed, taste the azifa. If the flavor or any one ingredient doesn’t peek through, add a bit more of that ingredient. You should be able to taste the flavors of the various elements, all blended harmoniously. You might also add a little bit of each ingredient, then more of it until you have a nice balance of distinct flavors. Put it in the refrigerator to chill for dinner.

OPTIONAL STEP: Some cooks put their azifa into a food processor and serve it as a purée.

Gomen

The Ethiopian table doesn’t get greener than this staple dish, which you can make with collard greens or kale.

1 pound of collard greens or kale
½ cup of finely chopped onions
2 tablespoons olive oil
½ teaspoon chopped garlic, or a little more to taste
½ teaspoon ginger powder, or a little more to taste

 

Diblik Atkilt, Kitfo, Ayib, Tikil Gomen

Strip the leafy greens of the vegetable from the thick spine that runs through each leaf, using nothing of the spines. Coarsely chop the greens, and then boil them in water until they’re very soft and tender, about 45 to 60 minute. When they’re ready, drain the water, but reserve just a little for the next step.

In a new pot, cook the onions and garlic in the olive oil for a few minutes until the onions begin to glisten. If necessary, add just a little water to keep them from burning. Now add the ginger, stir the mixture, and cook it for a minute more.

Add the well-cooked greens and just a little bit of water. Let the greens, onions and spices simmer until the water begins to cook off and the greens are very soft. You can always pour off excess water when the greens are ready or add water if they become to dry as you cook them.

Duba Wot

In Amharic, the state language of Ethiopia, duba is the word for both pumpkin and squash. I’ve made this sweet delicious dish with a pie pumpkin, an acorn squash, a butternut squash and a kabocha squash (sometimes called a Japanese pumpkin). I’ll use the word duba in the recipe that follows. You can choose whatever variety of duba you like.

1 duba of about 1 pound
½ cup chopped onions
2 tablespoons olive oil
½ tablespoon berbere
2/3 teaspoon cumin powder, or a little more, to taste
2/3 teaspoon dried basil, or a little more, to taste

The first step is a labor-intensive process that could take half an hour. Cut theduba in half, scoop out the seeds, and cut each half into slices of about one inch or so in width. Using a potato peeler or paring knife, remove the skin from the orange flesh. Then, cut the slices of flesh into bite-sized pieces.

Cook the chopped onions in the olive oil, making sure not to let them burn. You can add a little water if you like after they begin to sizzle. When they glisten, add the berbere, add a little water, and let it all cook for a minute or two.

Now, add the duba to the pot, and stir it thoroughly to get the duba coated with the onions and spices. Add water until about three-fourths of the duba is covered with water. Stir thoroughly again, and as it cooks, stir every four or five minutes.

When the duba is tender, the dish is done. Remove it from the heat, add the cumin and basil, and stir the spices into the duba.

Butecha

I’m especially fond of this dish, which I first had at Meskerem in New York City. More and more restaurants now serve it.

6 tablespoons chick pea flour
2 tablespoons lemon juice
¼ teaspoon turmeric powder (optional)
½ teaspoon ginger powder
1 large jalapeño, seeded and finely chopped
¼ cup finely chopped onions
2 cups water
2 tablespoons olive oil

prepare at home and test this delicious Ethiopian food.