Doro Wat

Perhaps the best-known of all Ethiopian, or even African recipes, Doro Wat (Doro Watt, Doro Wot, Doro Wet, Doro We't, Dorowat) is a spicy chicken dish made with berberé and niter kibbeh (or nit'ir qibe, a spicy clarified butter). Berberé and niter kibbeh, basic ingredients in many Ethiopian recipes, are usually made in large quantities and kept on hand for some time. No doubt using berberé and niter kibbeh gives a special quality to Doro Wat. However, I am told that a very good result can be obtained by adding some easier to find ingredients from an American grocery store.

Our family loves this dish served over injera and yes, even the boys like it!

Ingredients:

1 lime, juiced (or lemon)

2 teaspoons salt

1 chicken (about 3 pounds), cleaned and cut into serving-size pieces, remove skin and score or pierce the meat with a knife to facilitate marinating, reserve wings, gizzard and neck for other use

2 (or more) red onions, finely chopped

4 tablespoons niter kebbeh or butter

4 cloves garlic, finely chopped or minced

1 piece fresh ginger root, cleaned, scraped, and chopped (about a teaspoon)

1/2 teaspoon fenugreek, ground

1/2 teaspoon cardamom, ground

1/2 teaspoon nutmeg, ground

1/2 teaspoon berberé or 1 to 2 tablespoons of a combination of cayenne pepper and paprika (if berberé and niter kebbeh are not used)

1 small tomato, chopped or a few tablespoons tomato paste or tomato sauce (optional)

1 cup dry red wine, chicken stock or water

hard-boiled eggs (1 per person), pierced with a toothpick or the tine of a long fork.

Directions:

In a bowl, combine the lime juice, half the salt, and chicken pieces. Let chicken marinate for 30 minutes to an hour.

Cook the onions over medium heat for a few minutes in a dry (no oil) pot or dutch oven large enough to eventually hold all of the ingredients. Stir constantly to prevent them from browning or burning; remove the pot from the heat if necessary.

Add the niter kebbeh or butter to the onions, along with the garlic, ginger, fenugreek, cardamom, nutmeg, remaining salt, berberé (or cayenne pepper and paprika), and tomato. Stir and simmer for a few minutes until te onions are soft, tender, and translucent, but not browned.

Add the dry red wine, chicken stock or water. Bring the mixture to a low boil while stirring gently. Cook for a few minutes, then reduce heat.

Add the chicken pieces, making sure to cover them with the sauce. Cover and simmer for 30 to 40 minutes – or until the chicken is done – turning the chicken a few times.

After the chicken has been cooking for 20 minutes, gently add the hard-boiled eggs and ladle sauce over them.

Serve hot. The only traditional way to serve Doro Wat is with a spongy flat bread called injera, which can only be properly made with difficult-to-obtain teff flour. However the recipe found here can be made with whole wheat flour. While it's not the way Ethiopians would serve it, Doro Wat is very good with couscous, rice, or Middle-Eastern or Indian style flat bread.

Berbere

In Ethiopia, the preparation of berbere takes days — chilies are dried in the sun for three days, then ground in a mortar and pestle, mixed with ground spices, and set in the sun to dry again — and it is usually made in huge amounts.
Each Ethiopian family has its own recipe for this universal seasoning, with varying degrees of heat and spiciness. Traditionally, berbere is used to flavor Ethiopian stews, such as Doro Wat, but it also works well as a rub for meat.

Store in an airtight container in the refrigerator for up to 3 months.

Ingredients:

• 1 teaspoon fenugreek seeds
• 1/2 cup ground dried Serrano chilies or other ground dried chilies
• 1/2 cup paprika
• 2 tablespoons salt
• 2 teaspoons ground ginger
• 2 teaspoons onion powder
• 1 teaspoon ground cardamom, preferably freshly ground
• 1 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice

Directions:

Finely grind the fenugreek seeds with a mortar and pestle (if you are strong enough) or in an electric spice or coffee grinder (like this weak girl does). Stir together with the remaining ingredients in a small bowl until well combined.

Curry-Spiced Samosas with Plum and Tomato Marmalade

Happy Advent everyone!  Things on the adoption front are going smoothly.  Both of our applications have been received and accepted.  We have to fill out the second part of our CHSFS's application and we are still waiting on the various law enforcement offices to complete our background checks.  One is done so far with two more to go.  It is hard to wait for something you have no control over.  Once those are in and we have been cleared we can then start the home study process. 

We told Isen, Enoch and Keenen (our children) about the adoption.  They are a little young to understand the concept of adoption so we asked it they could love another brother or sister to which Isen and Enoch both said no.  I asked again if they could love a baby brother or baby sister and Isen smiled and said yes, he could love a BABY.  Enoch still said no...he still thinks of himself as the baby in the family :)  Keenen just smiled and giggled.

Anyway, I wanted to share another recipe with everyone.  If you are going to be in the Edgar area on December 21 around 3:30 come to St. John Ev. Lutheran Church on Huckleberry Street and see the Sunday School Christmas Program and stay for our first-ever Family Mission Sunday and Ethiopian inspired dinner!

Curry-Spiced Samosas with Plum and Tomato Marmalade

Samosas have long been present throughout Eastern Africa due to the Indian trading routes. This sautéed version of the typically deep-fried Indian snack is best served with the marmalade to temper the curry paste's heat. Plums from South America, which may be easier to find during winter, will work fine in this recipe.

Marmalade:

2  tablespoons  pine nuts

2  cups  coarsely chopped plum (about 3)

2  tablespoons  chopped shallots

1 1/2  teaspoons  olive oil

1 1/2  teaspoons  butter

2  medium tomatoes, quartered (about 1 pound)

1  garlic clove, chopped

1  tablespoon  sugar

1/2  teaspoon  harissa

1  thyme sprig

1  (2-inch) piece vanilla bean

1/2  teaspoon  chopped fresh basil

1/4  teaspoon  salt

Filling:

Cooking spray

1/2  cup  thinly sliced yellow onion

1  pound  Yukon gold potatoes, peeled and cut into 1/4-inch cubes (about 3 cups)

1/2  cup  chopped carrot

2 1/2  teaspoons  red curry paste

1  garlic clove, minced

1  cup  water

1/3  cup  light coconut milk

2  teaspoons  fresh lime juice

1/4  teaspoon  salt

Dough:

1  teaspoon  ground turmeric

1/2  teaspoon  ground ginger

1/2  teaspoon  ground cinnamon

6.75  ounces  all-purpose flour (about 1 1/2 cups)

1/2  teaspoon  salt

1/4  teaspoon  baking soda

1/4  cup  hot water

6  tablespoons  fresh lemon juice

7  teaspoons  peanut oil, divided

To prepare marmalade:

Place pine nuts in a saucepan over medium heat; cook 2 minutes or until fragrant and golden, stirring often.  Add plum, shallots, olive oil, butter, tomatoes, and garlic; bring to a simmer, and cook 30 minutes, stirring often.  Stir in sugar, harissa, thyme, and vanilla bean.  Simmer 20 minutes or until thick.  Remove from heat; cover and let stand 30 minutes.  Discard thyme sprig and vanilla bean; stir in basil and 1/4 teaspoon salt.

To prepare filling:

Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add onion and potatoes to pan; sauté 5 minutes or until onion is tender.  Reduce heat to low.  Add carrot, curry paste, and garlic to pan; cook 5 minutes, stirring occasionally.  Add 1 cup water and coconut milk; bring to a simmer.  Cook 15 minutes or until liquid almost evaporates and potatoes are tender.  Stir in lime juice and 1/4 teaspoon salt.  Transfer to a bowl; cool.  Partially mash potato mixture with a fork.

To prepare dough:

Combine turmeric, ginger, and cinnamon in a skillet over medium-high heat.  Cook 30 seconds or until fragrant, stirring constantly.  Transfer to a plate; cool.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Place flour, toasted spices, 1/2 teaspoon salt, and baking soda in a food processor; pulse to combine.  Combine 1/4 cup hot water, lemon juice, and 1 tablespoon peanut oil in a bowl.  Add the hot water mixture through food chute with food processor on, and process until dough forms a ball.  Place dough in a bowl coated with cooking spray, turning to coat top.  Cover and let rest 15 minutes.

Divide dough into 12 equal portions.  Working with 1 portion at a time (cover remaining dough to prevent drying), roll on a lightly floured surface to a 4-inch circle.  Place 2 tablespoons filling in the center of each dough circle.  Moisten edges of dough with water; fold dough over filling to make a half moon.  Crimp edges with a fork to seal.  Repeat with remaining 11 dough portions and filling to form 12 samosas.

Heat 2 teaspoons peanut oil in a large skillet over medium-high heat.  Add 6 samosas to pan; cook 3 minutes or until golden brown.  Turn and cook 3 minutes or until golden brown.  Transfer to a paper towel–lined plate.  Repeat procedure with remaining 2 teaspoons peanut oil and remaining 6 samosas.  Serve with Plum and Tomato Marmalade.

Yield: 12 servings (serving size: 1 samosa and about 2 tablespoons marmalade)

Nutritional Information

Calories 161 (29% from fat); Fat 5.2g (sat 1.3g,mono 2.1g,poly 1.5g); Protein 3.2g; Carbohydrate  26.3g; Fiber 2.1g; Cholesterol 1mg; Iron 1.3mg; Sodium 255mg; Calcium 14mg

Marcus Samuelsson, Cooking Light, DECEMBER 2008

Ethiopian Tastes

I was so excited to discover that my latest issue of Cooking Light (Dec 2008) had an article entitled "Ethiopian Tastes."  I wanted to share a few of the recipes found in it with everyone so they can get a sample of Ethiopian cuisine.

The first recipe I wanted to share was for Injera which I have been told is very difficult to make and often the ingredients are nonexistent in areas like the rural Mid-West.  So with that in mind I will be trying this recipe first since it is not a traditional recipe but rather, it is one that has easily found ingredients and a short prep time (no long fermentation period).

Teff Injera Bread with Carrot-Ginger Chutney

A traditional injera batter may ferment for days, but this streamlined version comes together quickly.  Yogurt adds sourness, while the club soda creates bubbles for a lighter batter.  To use the same amount of whole wheat flour in place of teff flour, add 1/2 cup water to the batter; the characteristic tangy flavor may be subdued.

Chutney:

2 tablespoons olive oil

4 cups (1/2-inch) cubed peeled carrot (4 medium)

3/4 cup finely chopped shallots (about 3 large)

4 garlic cloves, minced

2 (3 x 1/2-inch) julienne-cut strips peeled fresh ginger

2 tablespoons sugar

2 tablespoons honey

1 tablespoon butter

4 cardamom pods, bruised

2 thyme sprigs

2 cups organic vegetable brother

1/2 teaspoon salt

Injera:

9 ounces teff whole-grain flour (about 2 cups)

4.5 ounces all-purpose flour (about 1 cup)

1 1/2 teaspoons baking soda

1 teaspoon salt

2 1/2 cups club soda

3/4 cup plain yogurt

cooking spray

To prepare chutney:

Heat oil in a large nonstick skillet over medium-high heat.  Add carrot, shallots, garlic and ginger to pan.  Reduce heat to low, and cook 10 minutes, stirring occasionally.  Add sugar, honey, butter, cardamom and thyme; cook 1 minute, stirring constantly.  Stir in broth; bring to a boil.  Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates.  Discard thyme sprigs and ginger.  Stir in 1/2 teaspoon salt; cool.

To prepare injera:

Weigh or lightly spoon flours into dry measuring cups; level with a knife.  Combine flours, baking soda and 1 teaspoon salt in a large bowl; stir with a whisk.  Combine club soda and yogurt in a small bowl, stirring with a whisk until smoot.  Add the yogurt mixture to the flour mixture; stir with a whisk until smooth

Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds.  Cover the pan; cook an additional 40 seconds or just until set.  Transfer to a plate, and cover with a cloth to keep warm.  Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads.  Serve flatbreads with chutney.  Yield: 14 servings (serving size: 1 flatbread and 2 tablespoons chutney).

Nutritional Information:

Calories 171 (20% from fat); Fat 3.8g (sat 1.1g, mono 1.8g, poly 0.3g); Protein 4.2g; Carbs 30.5g; Fiber 3.8g; Chol 4mg; Iron 2mg; Sodium 520mg; Calc 70mg.

ENJOY!!!