adventures in Berbere

I arrived back from Ethiopia, last Saturday Dec 7th after a long and tiring journey from the South, but sadly my luggage didn’t make it back with me. It got lost in the bowels of Heathrow somewhere – I had landed in London in the midst of an ATC nightmare, where pretty much all of the south of England was at a standstill. After an exasperating few days trying to get through to British Airways lost luggage department in Heathrow and their conterparts in Dublin Serviseair, it transpired that the luggage had been forwarded to Dublin alright, but the paperwork had been mixed up with another set of luggage, and the people in either office didn’t seem to have the gumption to check the clearly labelled tag with my name, address and phone number printed on it in an attempt to reunite me with my possessions. Anyhow, last night it arrived, nearly six days later with everything intact. Thanks be.

One of the things in my luggage was a half kg of Berebere, the red chilli spice which is an essential part of Ethiopian cuisine. In an attempt to remember Ethiopia through my tastebuds, I’m going to try to recreate a sauce I had many times with injera, the sourdough flatbread which is both eating utensil and tablecloth. I’m going to leave the injera for another time/experiment because it’s made from a grain called teff which isn’t available here (I think).

So, 1st attempt:

1 medium onion chopped
1 large clove garlic minced
1 tbsp sunflower oil
1 level tbsp berbers
1 cup red lentils washed
3 cups water
2 tbsp tomato puree

Result:

Yeah, not that exciting, spice is good, needs a bit of salt. A bit bland, it would be inedible if it weren’t for the Berbere. Must try harder.

2nd attempt:
as above except chop in some chorizo.

Result:

Much better, the smoky tones of the chorizo really come alive in the lentil stew.

food: baked eastern pork

Just adapted this on the spur of the moment when we were having some friends over shortly after Christmas so everyone was bored with turkey and ham. The main differences being the method of cooking and a wetter marinade.

Feeds 6 to 8.

3 pork steaks, sliced thinly across the grain
heaped tbsp sesame seeds
heaped tsp cumin seed
tsp fennel seeds
heaped tsp medium curry powder
level tsp berbere (optional)
juice of one lime
tbsp rice vinegar
tbsp light soy sauce
tbsp sesame oil
tbsp honey
tbsp sunflower oil + a dash more
3 or 4 cloves of garlic, minced.

Method:

Combine all the ingredients and chill in a closed container in the fridge for a few hours. Agitate often to combine the flavours. Heat the oven to 180C while this is chilling, then spread the mixture over a large roasting tin. Cook for about 30 minutes, or until slightly burnt at the edges.

Serve with boiled rice and green beans cooked in coconut milk, garlic and chili on a bed of shredded cabbage.

baked eastern pork

Just adapted this on the spur of the moment when we were having some friends over shortly after Christmas so everyone was bored with turkey and ham. The main differences being the method of cooking and a wetter marinade.

Feeds 6 to 8.

3 pork steaks, sliced thinly across the grain
heaped tbsp sesame seeds
heaped tsp cumin seed
tsp fennel seeds
heaped tsp medium curry powder
level tsp berbere (optional)
juice of one lime
tbsp rice vinegar
tbsp light soy sauce
tbsp sesame oil
tbsp honey
tbsp sunflower oil + a dash more
3 or 4 cloves of garlic, minced.

Method:

Combine all the ingredients and chill in a closed container in the fridge for a few hours. Agitate often to combine the flavours. Heat the oven to 180C while this is chilling, then spread the mixture over a large roasting tin. Cook for about 30 minutes, or until slightly burnt at the edges.

Serve with boiled rice and green beans cooked in coconut milk, garlic and chili on a bed of shredded cabbage.

food: Berbere

I have my mate George Jacob to thank for introducing me to berbere, a blend of spices often used in Ethiopian cookery. George is the Communications Officer for Self Help which promotes and implements integrated sustainable development programmes in rural Africa. His work takes him to all sorts of exotic and far flung places in Africa, and on one his travels, he brought back some berbere. This bright red powder can be used in all sorts of cooking activities – used as a spice rub for meats before grilling / roasting etc. It is fantastic stuff with a mighty kick.

 

yerweirdethiopianshit.jpg

Berbere

I have my mate George Jacob to thank for introducing me to berbere, a blend of spices often used in Ethiopian cookery. George is the Communications Officer for Self Help which promotes and implements integrated sustainable development programmes in rural Africa. His work takes him to all sorts of exotic and far flung places in Africa, and on one his travels, he brought back some berbere. This bright red powder can be used in all sorts of cooking activities – used as a spice rub for meats before grilling / roasting etc. It is fantastic stuff with a mighty kick.

 

yerweirdethiopianshit.jpg