Chow

Servings: 1
Ingredients:

1 cl Garlic; sliced
1 ts Fresh gingerroot; grated
-or ground ginger
1/4 ts Caraway; ground
1/2 ts Cardamom; ground
1/4 ts Mustard seed; ground
1/4 ts Avish; ground <not found in
-America>
1/4 ts Coriander; ground
1/2 ts Tumeric; ground
1/3 c  Water
1/4 ts Fresh hot red chili
1/4 ts Paprika

Process everything together into a smooth mixture that will be as
thick as toothpaste.
Refrigerate with a jar with a tight cover.
Use when needed.

Makes 1/2 c.

Alicha

Servings: 6
Ingredients:

1 c  Onions; sliced
2 tb Corn oil
2 lb Meat with bone; beef, lamb
-or goat, cut in 3 inch
-pieces
2 cl Garlic; sliced
1 ts Salt; to taste
1 ea Fresh hot green chili;
-sliced
1/4 ts Gingerroot; crushed, fresh
1/4 ts Mustard seeds; crushed
1/4 ts Caraway; crushed
1/4 ts Tumeric; ground
1 1/2 c  Water

Alicha is a curry-like meal.

In dry pan over medium heat, stir fry onions for 2 mins. Add the oil
and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring
frequently.

Add all of the spices and seasonings at one time and stir well. Add
the water and bring to a boil. Cover the pan and cook over moderate
heat for about 45 mins, or until the meat is tender. Should the
curry dry out too quickly, add another 1/2c water. At the end of the
45 mins, there should be very little sauce.

Serve warm or at room temperature.

Siga Wot

Servings: 6
Ingredients:

3 lg Onions; chopped 
3 tb Corn oil
3 tb Chow
3 tb Tomato paste
1 ts Salt; to taste
2 c  Water
1 1/2 lb Beef chuck; cut into
-half inch cubes

Siga wot is a spiced beef stew.

In dry pan over moderate heat, stir fry the onions for 4 mins to
reduce the bulk, stirring constantly. Add the oil and stir fry for
about 1 minute longer.

Add the chow and tomato paste and contine to fry. Then add the salt
and 1/4 of the water. Stir well. Add the beef cubes and the
remaining water. Cover the pan and cook for 45 mins, or until the
beef is tender. There should be a moderate amount of sauce.

Serve warm with Injeera.

Aleecha

Servings: 6
Ingredients:

1/2 c  Onion; sliced
10 cl Garlic; sliced thin
2 c  Carrots; sliced thin
1 c  Water
3 tb Corn oil
1 ts Tumeric; ground
1 ea Fresh hot green peppers
-halved, to 3 peppers
1 lb Cabbage; coarsely sliced
1 ts Queman; see note
1 tb Tomato paste
1 ts Salt; to taste
1 lb Potatoes; cut like french
-fries

Aleecha is a mixed vegetable stew.
Quemam contains an ingredient not found in the US. I’d substitute dry
berebere.

In dry pan over moderate low heat, stir fry onion, garlic, and
carrots for 2 mins. Add 1/2c of the water and cook 5 mins longer.
Add the oil and continue to simmer.

Add the tumeric, chilies, and cabbage. Cover the pan and steam to
reduce the bulk for 2 mins. Stir well and add the quemam, tomato
paste, salt and the potatoes.

Cover the pan and cook for 5 mins. Add the remaining water and
simmer for 5 minutes more to soften the potatoes and thicken the
sauce somewhat.

Serve at room temperature with Injeera.

Kae Misr Wot

Servings: 4
Ingredients:

1 c  Dry red lentils
4 c  Water
1 md Onion; chopped
1 tb Corn oil
1 tb Tomato paste
2 ts Chow
1/2 ts Salt

Kae Misr Wot is a red lentil stew.

In pan, cook the lentils in 3 1/2c of the water over low heat for
about 1/2 hour, or until the lentil are soft and the water has almost
completely evaporated. Set aside.

In a dry pan, stir fry the onions for 2 mins, add the oil and stir
fry 2 mins more. Add the remaining 1/2c water, the tomato paste,
chow, and salt and continue to stir.

Add the red lentils and mix well over moderate heat for 3 mins until
everything is reduced to a thick, well seasoned puree.

Serve warm with Injeera.

Kae Atar Wot

Servings: 4
Ingredients:

1 c  Dry split green peas
4 c  Water
1 md Onion; chopped
1 tb Corn oil
1 tb Tomato paste
2 ts Chow
1/2 ts Salt

Kae Atar Wot is a green pea stew.

In pan, cook peas in 3 1/2 cups of the water over low heat for about
1/2 hour, or until the peas are soft and the water has almost
completely evaporated. Set aside.

In dry pan, stir fry onions 2 mins, add the oil and stir fry 2 mins
more. Add the remaining 1/2c water, the tomato paste, chow, and salt,
and continue to stir.

Add the split peas and mix well over moderate heat for 3 mins, until
everything is reduced to a thick, well seasoned puree.

Serve warm with Injeera.

Dabo

Servings: 1
Ingredients:

1 ts Dry yeast
2 tb Baking powder
3 c  Water; lukewarm
2 ea Egg yolks
1 ts Salt
1 tb Sugar
1 tb Corn oil
4 c  Flour

Dabo is a special Sabbath bread.

In mixing bowl, dissolve dry yeast and baking powder in the water.
Mix in egg yolks, salt, sugar and oil.
Add the flour and prepare a smooth dough by kneading for 5 minutes.
Let dough rise in a covered bowl at room temperature for about 6
hours. Punch down.

In lightly oiled large round skillet, place the dough.
Cover pan and let dough rise for 1 hour.
Cook it still covered, over gas or electricity on the top of the
stove at low heat for 25-30 mins.
Turn the loaf over and bake on the other side 5 mins more.

Serve at room temperature.

Misr Allecha

Servings: 4
Ingredients:

1/3 c  Onion; chopped
2 cl Garlic; finely chopped
1 tb Corn oil
1 c  Red lentils; soaked,
-cooked, drained, mashed
1/2 ts Ground tumeric
1/2 ts Salt
3 ts Hot green pepper; finely
-chopped
1 c  Water

Misr Allecha is a spiced red lentil puree.

Soak lentils for one hour. Cook for 1/2 hour. Drain. Mash and set
aside.

In dry pan over moderate low heat, stir fry the onion and garlic for 2
minutes. Add the oil and stir fry for 1 minute more.

Add the mashed lentils, tumeric, salt and chili. Mix well. Add the
water and cook for 3-4 mins longer to reduce the mixture to a thick,
red, well spiced puree.

Serve warm with Injeera.

Atar Allecha

Servings: 4
Ingredients:

1/3 c  Onion; chopped
2 cl Garlic; finely chopped
1 tb Corn oil
1 c  Split green peas; soaked,
-cooked, drained, mashed
1/2 ts Tumeric; ground
1/2 ts Salt
3 ts Hot green pepper; finely
-chopped
1 c  Water

Atar Allecha is a spiced green pea puree.

Soak peas for one hour. Cook for 1/2 hour. Drain. Mash. Set aside.

In dry pan over moderate low heat, stir fry the onion and garlic for 2
mins. Add oil and stir fry one minute more.

Add the mashed peas, tumeric, salt, and chili. Mix well. Add the
water and cook 3-4 mins longer to reduce the mixture to a thick,
green, well spiced puree.

Serve with warm Injeera.

Ethiopian Ginger Vegetables

Servings: 6
Ingredients:

5 ea Green chiles;skin,seed,chop
1 ts Fresh ginger; grated
6 ea Small potatoes; cubed
1/2 lb Green beans
4 ea Carrots; cut in strips
Water
2 md Onions; quartered, separated
2 tb Olive oil
2 cl Garlic
Salt and pepper to taste

Place potatoes, green beans, and carrots into boiling salted water,
cover, and cook 5 mins.
Remove veggies and rinse.

Saute the chile and onion in oil until soft but not brown.
Add the ginger, garlic, salt, and pepper and sautee 5 mins.
Add the rest of ingredients, stir well, and cook over medium heat
until veggies are tender.