I visited Nyala, a pleasant little Ethiopian restaurant in Fort Collins, recently, and I found myself bemoaning our lack of African cuisine in Laramie. Of course, dining options have never been better, with two Indian restaurants, authentic Thai, and some very solidly prepared American cuisine from places as diverse as Altitude and Sweet Melissa's. But let's face it, Ethiopian is a pretty distinctive palate. Not only that, it's generally very low in fat (particularly if you favor their many vegetarian dishes), packed full of antioxidant-rich spices, and surprisingly easy to recreate in your kitchen. So, there's no reason not to add a little North African flavor to your repertoire. Try this spice mixture (careful--it really is spicy!) and use it in a simpe red sauce to stir into cooked brown lentils and rice or pour over pasta with roasted veggies.
Modified Berbere (Ethiopian spice mix): I experimented after reading up on Berbere on wikipedia.
teaspoon cinnamon
teaspoon ground cloves
teaspoon cardamom
teaspoon nutmeg
teaspoon coriander
teaspoon paprika
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 teaspoon salt
1-2 tablespoons crushed red chili flakes, depending on desired level of heat
In a dry saucepan, toast all spices except pepper, salt, and chili flakes over medium heat until fragrant, about 2 minutes. Remove from heat and stir in pepper, salt, and chili flakes. Cool and keep in an airtight jar up to two weeks.
Ethiopian Red Sauce
1 batch modified berbere
2 tablespoons tomato paste
cup dry white wine
1 tablespoon lemon juice
1-2 tablespoons water (depending on desired consistency)
More salt to taste, optional
Combine all ingredients except lemon juice and salt in a small saucepan; cover and simmer over medium-low heat about 5 minutes. Stir in lemon juice, taste for salt, and serve.
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