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Ethiopian Berbere (30g)

$4.50
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    A spicy Ethiopian spice blend that balances aroma & power making a rich, earthy  tagine/curry for meat or vegetable dishes, or as a marinade for meat.

    A rich, earthy yet aromatic spicy red curry  to delight.

    Essential!  In the top 10! 

    Try this amazing recipe - especially great as a hearty winter dish!

     

    Doro Wat (Spicy chicken curry)Doro Wat is traditionally very spicy, but you can adjust the amount of spice to your liking.

    (Also called doro wot or doro wet)

     Ingredients 

    1.1 kg               Chicken legs or thighs, skinless
    1                      Lemon, juice and 2 strips of rind
                            Generous pinch pepper

    4                      Brown Onions, roughly chopped
    4 cloves            Garlic, crushed
    1 tablespoon     Ginger, peeled and zested 

    2 tablespoons   Oil and butter ( you can also use ghee or clarified butter)
    1 tablespoons   Paprika
    3 tablespoons   Spice Bazaar Berberé spice blend
    ½  cup              stock  (to cover)
    ¼ - ½ tsp         Cayenne pepper (or to taste)
    2 tbsp               tomato paste 

    1 tsp                 Salt (or to taste) 

    4                      Hard-boiled eggs 

    Process
    1.                   Mix together the chicken pieces, lemon juice, pepper and rind in a large bowl and set aside to marinate (ideally 30 minutes) 

    2.                   Meanwhile, puree the onions, garlic and ginger in a food processor, Add water if necessary.
    3.                   Cook onion mix in 1 tablespoon of oil + 1 tablespoon of butter over low heat for 45 minutes, stirring occasionally, 
                          ensuring they are soft and translucent (and not caramelized)
     

    4.                   Heat remaining oil, butter and salt in a large heavy based pot over low-medium flame.
    5.                   Add the onion-garlic-ginger mix and sauté briefly.
    6.                   Add the Berberé spice blend, paprika, cayenne to taste, tomato paste and cook for another 1 to 2 minutes. Don’t burn!
    7.                   Add the chicken pieces, andstock to just cover.
    8.                   Bring to a boil, reduce heat to low. 

    9.                   Cover and simmer for 30-60 minutes, adding water as necessary to maintain a thick sauce-like consistency
                          and chicken is cooked through and very tender

    10.                Finally add seasoning and stir through.
    11.                Add the whole hard boiled eggs and simmer until the eggs are hot

    Serve hot with injera bread or rice.

    doro-wat-01.jpg  berbere-spice-bazaar.jpg

     

     

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