Two wonderful dishes to try!
SPICY EHTIOPIAN CHICKEN STEW, Doro Wot
4 tbsp nit'r qibe (or unsalted butter)
2 large onions, chopped
1 tbsp garlic, chopped
1 inch fresh ginger, chopped
1 1/2 tbsp Berbere
4 chicken legs (2.5 lbs)
4 hard boiled eggs
Heat the butter over medium heat and add onions.
Cook until caramelized (about 25 minutes).
Add garlic and ginger, cook until soft.
Add Berbere and 2 cups of water- stir to blend.
Season the chicken with salt and nestle the pieces in the skillet.
Reduce the heat and simmer until chicken is cooked (about 40 minutes).
Uncover skillet and raise heat to medium-high.
Simmer to reduce liquid (5 minutes).
Add eggs and cook for 5 minutes.
Add salt and more Berbere to taste.
Serve with flat bread or rice or quinoa.
SPICED ETHIOPIAN BUTTER, Nit'r Qibe
1 lb butter
4-5 cloves garlic
1 small onion-chopped
1 Tbsp grated ginger
1 1/2 tsp ground black pepper
1/2 tsp turmeric
Place all the ingredients in a saucepan over medium-low heat.
As foam rises to the top, skim off with a spoon.
Don't let it boil.
Continue simmering gently until there is no more foam- 30 inures.
It is done when the butter is clear on top and the solids sink to the bottom.
Remove from heat.
Strain through cheesecloth and discard the solids.
Let the butter cool slightly and pour it into a jar or container.
Store, tightly covered for a couple of months in the refrigerator.