Best Ethiopian Red Pepper Sauce Recipes
BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE
This is a new discovery for me but I was quickly converted when this paste helped me make a wonderfully rich tomato sauce, full of deep flavours. Berbere spice paste has many variations. This is a mild form but you can certainly exchange some of the paprika for more cayenne pepper to make it hot and spicy. When you come to use it, in a tomato sauce for example, roast it for at least 5 minutes in your frying pan or sauce pot, adding water a few drops at a time to keep it from burning. The roasting helps the flavours develop.
Provided by Sackville
Categories Ethiopian
Time 30m
Yield 2 cups
Number Of Ingredients 17
Steps:
- In a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
- Stir constantly until they are heated through and then remove from the pan.
- Next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
- I prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
- Next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
- Stir in the water 1/4 cup at a time and then add the spice and wine mixture.
- Stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
- Transfer the spice paste to a jar and pack it in tightly.
- Let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
- Cover with plastic wrap and refrigerate until ready to use.
- If you keep it covered with oil, the paste will last in the fridge for 5-6 months.
Nutrition Facts : Calories 425.7, Fat 22.1, SaturatedFat 3.5, Sodium 7061.1, Carbohydrate 67.2, Fiber 40.7, Sugar 12.5, Protein 16.9
AFRICAN CHICKEN IN SPICY RED SAUCE
This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time *Additional tip*- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation!
Provided by Debi9400
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Berbere:.
- Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
- Chicken:.
- Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
- Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
- Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
- Add wine, broth, and tomato paste; stir until well blended.
- Add chicken mixture; bring to a boil.
- Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
- Stir in cilantro. Serve with lemon wedges.
DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)
Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".
Provided by breezermom
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the berbere:.
- Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
- Set the red pepper sauce aside.
- For the chicken:.
- In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
- Stir in the red pepper sauce, turmeric, and 1 tsp salt.
- Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
- Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.
AFRICAN (ETHIOPIAN) CHICKEN IN SPICY RED SAUCE
My husband and are a so blessed to have friends all over the world. Some great friends who are missionaries in Saboba, Northern Ghana made this Chicken dish for us when they were on leave. Jean had first eaten it in Ethiopia. I may not be able to travel physically, but I sure do by tasting authentic food from around the...
Provided by Marsha Gardner
Categories Chicken
Number Of Ingredients 19
Steps:
- 1. BERBERE: Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
- 2. CHICKEN: Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
- 3. Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
- 4. Add wine, broth, and tomato paste; stir until well blended. 8 Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
- 5. Stir in cilantro. Serve with lemon wedges.
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