Ethiopian Red Pepper Sauce Recipes

ETHIOPIAN RED PEPPER SAUCE

Steps:

• In a small saucepan over medium heat, combine spicy red pepper jelly, orange juice and berbere. Stir until well blended and bring the mixture to a simmer; stir often.
• Reduce the sauce until thick and almost to a syrupy texture. Pour over wings, pork, poultry or lamb. Makes 1 cup
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bzJs-UIb2ow

BERBERE (ETHIOPIAN SPICE BLEND)

Steps:

• In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
• Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
• Store in an airtight container in a dark place.

BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE

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.

AFRICAN (ETHIOPIAN) CHICKEN IN SPICY RED SAUCE

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.

DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)

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 CHICKEN IN SPICY RED SAUCE

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.