Posts Tagged With: injera

Kulu’wa (Beef tomato stew)

Eritrean Entree

KULU’WA
(Beef tomato stew)

INGREDIENTSkuluwa

1 pound lamb or beef stew meat
2 garlic cloves
1 onion
3 tomatoes
2½ tablespoons unsalted butter
1 teaspoon berbere spice
¼ teaspoon pepper
¼ teaspoon salt

Serves 4. Takes 40 minutes.

PREPARATION

Cut meat into ½” cubes. Dice garlic, onion, and tomatoes. Add butter, garlic, and onion to pan. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add tomato, berbere spice, pepper, and salt. Stir until well blended. Add meat cubes. Sauté at medium-high for 15 minutes or until meat is tender. Goes well with injera, Eritrean or Ethiopian flatbread.

TIDBITS

1) When objects recede from you at a very fast rate, say 43.7 miles per second, they will look redder than they really are. Astronomers call this display a “red shift.”

2) The entire universe is expanding. This is why some marriages fail. The partners are literally getting farther apart from each other every second. And that brown freckle? The expanding universe makes it looks redder as well. The freckle now looks like a hickey to your already suspicious spouse. Harsh words get said, words that can’t be taken back and soon you’re on your way to divorce court when a cop pulls you over for going 43.7 miles per second, which is way more than you thought your Honda FitTM could do even with high-octane gas. You try to tell the lawman that your speed comes from the expanding universe. He shakes his head. “Like I haven’t heard that one before.”

3) This is also why many people haven’t eaten this recipe’s red entree. Kulu’wa. The redness means it is moving away from you at 43.7 miles per second. You really have to be a speedy eater to get even one delicious spoonful in your mouth. Why, in just one minute your kulu’wa has made across the country. Most of my red soups end up at my brother’s kitchen table. He says, “Thank you.”

4) One of my tomato soups ended up at Cape Canaveral. NASA quickly bolted it down and is currently investigating its possibilities in powering intergalactic space travel.

Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Yetakelt W’et (Spicy Vegetable Stew) From Forthcoming Cookbook

Ethiopian Entree

YETAKELT W’ET
(Spicy vegetable stew)

INGREDIENTS

1 small, or 1/2 big, white onion
1 large ripe red tomato
2 garlic cloves
3 big carrots
1 russet potato
8 ounce bag snow peas
1 tablespoon Berbere spice mix (See recipe for BERBERE SPICE MIX INGREDIENTS, if you can’t find the mix)
1/4 cup Niter Kibbeh (See recipe in this book for this.)
1 tablespoon paprika
1/4 teaspoon pepper
1/4 teaspoon salt
6 ounce can tomato paste
2 cups vegetable broth

Goes well with injera, Ethiopian flat bread.

PREPARATION

Mince onion and garlic cloves. Dice carrots, potato, and tomato. Cut snow peas into bits 1/2-inch wide. Sauté onion, garlic, Berbere spice, paprika, pepper, and salt in Niter Kibbeh for 2 minutes on medium heat.

Add carrots, potato, and snow peas. Sauté for 10 minutes more. Stir occasionally. Add tomato, tomato paste, and vegetable broth. Bring to boil on medium-high heat. Stir occasionally. Reduce heat to warm and simmer for 15 minutes.

Goes well with Injera (Ethiopian flat bread.) and yogurt. (See something other than fruit goes well with yogurt.)

TIDBITS

1) Yogurt used to be spelled yoghurt.

2) This “h” in the word meant that business and governments had to hire typists, use up more ink, and consume more paper every time they discussed yogurt.

3) Gradually, efficiency experts pressed for well, efficiency, and within decades the “h” was gone from yogurt.

4) Simultaneously, the budgets of nations and corporations around the world dropped by, quite possibly, several millionths of a percent.

5) Our world gets better every day.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , | Leave a comment

Doro Alicha (Mild chicken stew)

Ethiopian Entree

DORO ALICHA
(Mild chicken stew)

INGREDIENTS

3 pounds white onions
1 garlic clove
2 chicken breasts
2 cups Niter Kibbeh (See recipe in this book for this spicy butter.)
1/2 cup water
1/2 cup red wine
1 1/2 tablespoons lime juice
1/4 teaspoon black pepper
1/4 teaspoon ginger
1/4 teaspoon salt

water
6 eggs

Goes well with injera, Ethiopian flat bread.

PREPARATION

Peel and mince 3 pounds onions. (You’ll cry over this recipe.) Mince garlic clove. Cut chicken into 1-inch cubes. Put chicken cubes in bowl. Coat chicken cubes with lime juice, pepper, ginger, and salt.

Put onion, garlic, Niter Kibbeh, water, and wine in large pot and saute at medium-high heat for about 5 minutes. Stir frequently.) Add coated chicken cubes. Simmer for 45 minutes at warm heat, or until most of the water is gone, and it looks like a stew. (Remember, most people have no idea what Doro Alicha looks like. So no matter how it turns out, say it came out well.) Stir occasionally.

Meanwhile back at the range, boil eggs, peel them, and slice them into fourths. (Head ‘em up, move ‘em out.) Put eggs on top of stew and serve.

TIDBITS

1) Lucy, a 3.2-million-year old human skeleton, was discovered in Ethiopia in 1974

2) Lucy van Pelt, the character from the comic strip Peanuts was created in 1951.

3) Lucy of Ethiopia was for many years the oldest human skeleton. Unfortunately, just lost her oldest status to Selam, a 3.45 million year old skeleton. Honestly, you don’t look a day over 3 million.

4) The last new comic strip featuring Lucy van Pelt ran in early 2000.

5) The new millennium has not been kind to either Lucy.

6) Lucy van Pelt used to whisk away the football before Charlie Brown could kick it.

7) Maybe, just maybe, Lucy of Ethiopia did the same thing to another boy 3.2 millions ago?

8) And did they have tailgate parties at football games way back then?

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , | Leave a comment

Mothers’ Day Meal – Doro Wat, Ethiopian Chicken Stew

Ethiopian Entree

DORO WAT
(Chicken stew)

INGREDIENTSdorowat-

2 pounds chicken breast
1/4 cup lemon juice
1 teaspoon salt
4 garlic cloves
1 1/2 medium yellow onions
1 cup water
3 tablespoons butter
1/2 teaspoon allspice
3 tablespoons Berbere spice mix (See recipe for BERBERE SPICE MIX INGREDIENTS, if you can’t find the mix)
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon fenugreek
1 teaspoon ginger
1 tablespoon paprika
1 teaspoon salt
2 teaspoons turmeric
1/4 cup red wine
6 eggs
2 Roma tomatoes
2 cups lettuce
6 pita breads

Goes well with injera, Ethiopian flat bread.

UTENSIL

Dutch oven

PREPARATION

Cut chicken into 1-inch cubes and put into mixing bowl. Add lemon juice and salt. Mix with hands until all chicken cubes are coated with juice and salt. Set aside for at least 10 minutes.
Dice onions and cloves.

Heat butter in Dutch oven on medium heat until melted for about a minute or until melted. Add garlic, onions, water, allspice, Berbere spice mix, cayenne pepper, coriander, fenugreek, ginger, paprika, salt, and turmeric. Cook on medium-high heat for about 5 minutes or until onions and garlic are tender. Add red wine and chicken. Mix with spoon.

Random happy face : )

Cover. Cook stew on low heat for about 60 minutes, or until chicken is tender, changed color inside, and you are so powerful hungry you find yourself drooling over the prospect of a lutefisk meal.

Meanwhile back at the range, boil 6 eggs. Remove eggs and let them cool. Peel eggs and cut each one into 4 slices. Cut 2 Roma tomatoes into about 8 slices each. (Cut 2 more tomatoes into slices if your significant other ate the first slices while you were preparing the rest of the meal.)

Shred enough lettuce to make 2 cups. (This is aerobic exercise. Take advantage of it. The Olympics will soon be reaching out to you.)

Put stew in pita pocket or fold pita bread. Add lettuce and tomato and egg slices. Pat yourself on the back. (Put down that hot spoon first.) Serve.

TIDBITS

1) Ethiopia is the birthplace of coffee.

2) Millions and millions of people in America drink coffee.

3) Many of them do so for coffee’s taste.

4) Pause and reflect.

5) Our entire economy would tank if we didn’t have coffee keeping our workers awake.

6) There would be a world-wide depression.

7) Thank goodness for Ethiopia.

8) Could we send them a nice beverage in return, like root beer?

9) Many Ethiopian women feed their menfolk with their fingers as a sign of love and devotion.

10) Presumably Ethiopian women could also serve their men beverages with their fingers as sign of “Hit the road, Jack.”

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , | Leave a comment

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