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ethiopia

Zilzil Alecha (Beef Strips in Green Pepper Sauce)

Serves 4 to 6.

3 medium size green bell peppers, seeded and de-ribbed, 2 coarsely chopped and 1 cut into strips about 1/2 half inch wide and 2 inches long
4 teaspoons finely chopped fresh hot chilies, preferably green
1 tablespoon finely chopped garlic
1 tablespoon scraped, finely chopped fresh ginger
1 teaspoon turmeric
1 quarter teaspoon ground cardamom
2 teaspoons salt
1 quarter teaspoon white pepper
½ to ¾ cup niter kebbeh (recipe follows)
2 pounds boneless sirloin steak, trimmed of excess fat, sliced ½ inch thick and cut into strips ¼ inch wide and 2 inches long
2 cups finely chopped onions

Combine the two coarsely chopped green peppers and the chilies, garlic, ginger, turmeric, cardamom, salt, white pepper and wine in the jar of an electric blender. Blend at high speed for thirty seconds, scrape down the sides of the jar, and blend again until the mixture is a smooth puree.

In a heavy 10-12 inch skillet, heat ½ cup of the niter kebbeh over moderate heat until a drop of water flicked into it splutters instantly. Brown the strips of beef in the skillet a handful at a time. When done pour the remaining fat into a measuring cup and add enough additional niter kebbeh to make exactly ½ cup; set aside.

Wash and dry the skillet, then cook onions over low heat for 5-6 minutes until they are soft and dry. Pour in reserve cooking fat, when it begins to splutter add green pepper strips. Stir constantly until the pepper is soft. Add reserved green pepper puree and, still stirring, bring to a boil.

Add the beef and turn it in the sauce to coat the pieces evenly. Reduce heat to low, cover partially, and simmer to 6 to 8 minutes, or until the beef is cooked to your taste.

Zilzil alecha is traditionally accompanied by ingera, but may be served with hot boiled rice.

Source: Foods of the World, Time-Life Books, New York, 1970

Injera (Ethiopian Flat Bread)

Serves 8.

4 cups self -rising flour
1 cup whole wheat flour
1 teaspoon baking powder
2 cups club soda
4 cups water

Combine flour and baking powder in a bowl. Add club soda and water. Mix into smooth thin batter.

Heat large skillet until one drop of water bounces off. When ready, pour enough batter from bowl to thinly cover bottom of hot skillet. Be sure to pour quickly. Swirl pan to cover evenly and put back on heat. Once small holes appear in top the bread is ready. This bread is cooked on one side only. Stack one on top of another in overlapping concentric circles. If the bread burns on the outside, but does not cook on the inside, turn the heat down.

Source: Ana Zambie

Niter Kebbeh (Spiced Butter)

Makes about 2 cups.

2 pounds unsalted butter , cut into small pieces
1 small onion, pealed and coarsely chopped
3 tablespoons finely chopped garlic
4 teaspoons finely copped fresh ginger
1 ½ teaspoons turmeric
1 cardamom pod, slightly crushed with the flat of a knife
1 one inch piece of stick cinnamon
1 whole clove
1/8 teaspoon ground nutmeg, preferably freshly grated

In a heavy 4 to 5 quart sauce pan melt the butter over moderate heat without letting it brown. Increase the heat and bring butter to a boil. When surface is completely covered with white foam, stir in remaining ingredients. Reduce heat to lowest possible point and simmer uncovered and undisturbed for 45 minutes, or until the milk solids on the bottom of the pan are golden brown and the butter on top is transparent.

Slowly the pour the clear liquid into a bowl, stringing it through a fine sieve with a linen towel or four layers of dampened cheese cloth. Discard the seasonings. If there are any solids left, strain the liquid again.

Store in a tightly covered jar in the refrigerator. Kebbeh will solidify when chilled. Can be kept in refrigerator for up to three months.

Source: Foods of the World, Time-Life Books, 1970