Hello Everyone and Happy Thanksgiving!
Well, this year we have decided to fix Ethiopian food. One of the things I think make this country so great is the fact that it is a melting pot of people from different countries. So every Thanksgiving, Asbjorn and I like to celebrate this by picking a country and preparing food from that region for our special dinner. Last year, we celebrated the Indian people in this country and this year, we celebrate Ethiopians.
We started last night by preparing Berbere, a spice paste and Niter Kebbeh, a spiced clarified butter.
For the Berbere, I had to toast the spices in a skillet. Here is the paprika, two cups!
It was like making some magical concoction, all the toasting, blending and grinding of ingredients. Asbjorn was simmering butter (so you know this food has to be good with all that butter) as I made the paste. We put them in jars to be used in the rest of the cooking today:
I will have to take photos later of all the good eats. I made a lentil stew and there will be Doro W'at, a chicken stew and the national dish of Ethiopia. A salad of black eyed peas and eggplant and a side dish of mixed vegetables will be served along with injera, the bread used to scoop everything up. I have a feeling that utensils will be used around here. But from what I have read, Ethiopians usually eat with their hands, the injera acting as the utensil. I will give this a try.
I hope everyone is having a wonderful Thanksgiving!
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