Recipe#10884

Title: Ethiopian

Newsgroups: rec.food.recipes 
 From: sbbeedle@rs6000.cmp.ilstu.edu (Sue Beedle) 
 Subject: ethiopian recipes 
 Message-ID: D42E2E.DKw@midway.uchicago.edu 
 Date: Wed, 15 Feb 1995 23:18:13 GMT 

Dorowat  -  Ethiopian Spicy Braised Chicken
 8 ounces tomato sauce
 1/4 cup paprika
 1/4 cup dry red wine
 1 tablespoon ginger root, grated
 1 teaspoon red pepper
 1/8 teaspoon cardamom, ground
 1/8 teaspoon nutmeg, ground
 1/8 teaspoon clove, ground
 1/8 teaspoon cinnamon, ground
 1/8 teaspoon allspice, ground
 2 medium onions, chopped
 2 garlic cloves, minced
 2 tablespoons cooking oil
 1/2 teaspoon ground turmeric
 3 pounds broiler chicken, cut up
 1/4 cup dry red wine
 Make the red pepper sauce first.  Combine tomato sauce, paprika,
 1/4 cup red wine, grated ginger root, red pepper, cardomom, nutmeg,
 cloves, cinnamon, and allspice. Set red pepper sauce aside.
 In a large skillet cook onion and garlic in hot oil until onion is
 tender but not brown. Stir in red pepper sauce, tumeric, and 1
 teaspoon of salt. Add chicken pieces to skillet. Spoon onion mixture
 over chicken pieces, bring mixture to boiling, reduce heat. Cover,
 simmer about 30 minutes. Stir in 1/4 cup dry red wine.
 Cook uncovered, about 15 minutes, turning chicken pieces often.
 Skim off fat.  Serve with ethiopian flat bread.
 The highly spiced hot red pepper sauce is called 'Berbere', 
 which is the characteristic flavor of many Ethiopian dishes
 Injera -   Ethiopian Flat Bread
 1/2 cup whole-wheat flour
 1/3 cup all-purpose flour
 1 tablespoon brown sugar
 1/2 teaspoon salt
 1/4 teaspoon baking powder
 1/8 teaspoon baking soda
 2 each egg, beaten
 2 cups buttermilk
 1 tablespoon cooking oil
 Stir together whole wheat floor, all purpose flour, brown sugar,
 salt, baking powder, and baking soda.  Combine the eggs, buttermilk,
 and cooking oil, add all at once to floor mixture, stir until
 smooth.
 Pour 2 tablespoons into a hot, lightly greased, 6 in heavy skillet,
 lift and quickly rotate pan so that batter covers bottom. Return
 skillet to medium heat. Cook about 1 minute or till light brown on
 bottom. Invert bread onto paper toweling. (if necessary loosen with
 a small spatula) Repeat with remaining batter.