Global Feasts is a recurring series on Rhubarbarians. Each month(ish), fellow bloggers and I prepare dishes inspired by a chosen country and share the recipes. The idea is to begin with the letter A and move down the alphabet. This month, the letter E brought us Global Feasts: Ethiopia!
MMMMMMMmmm……. Ethiopian cuisine. So full of soul and depth of flavor. Rich and heavily spiced foods over thin, tangy injera. What an awesome meal! I really learned a lot creating this feast. The first, is that making your own fresh berbere is absolutely crucial in getting just the right spice you need for Ethiopian stews. Second, patience is key. You cannot rush these dishes! That depth of flavor is due to slow cooking everything, from the toasted spices, to the onions, to the meats.
OK, let’s just chat about berbere for a sec. Berbere is an Ethiopian spice blend, and is absolutely essential for many Ethiopian dishes. The name literally means “hot” in Amharic. It’s gingery, clovey, fiery, garlicky, and hands down the best spice blend I have ever made.
This was a bit of a mini-feast, as I only created 2 dishes. I had big plans of making my own injera, nitter kibbeh, a spiced collard greens stew, and a tomato salad, but there is only so much a girl can do in a day!
Our feast consisted of:
Doro wot made with homemade berbere
Misir wot made with homemade berbere
The two main dishes started out with the same technique of cooking down onions until caramelized, then adding berbere along with ingredients to braise. Doro wot is a spicy chicken stew with eggs. Misir wot is a red lentil and tomato stew. Both totally knocked my socks off, and I can’t wait to make them again!
Stay tuned this week for the recipes coming your way! Next up: homemade berbere, the best spice blend you will ever taste!
Interested in joining upcoming Global Feasts? Check out our Facebook group!