| Tsebhi derho - Main
(Spicy Chicken)
Cooking Recipes Ingredients:
3 Medium size onions, chopped
50 cc chilli paste (berbere)
50 cc tegelese tesmi
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 spoons lemon juice
2 spoons tomato paste
2 teaspoons salt
4 large tomatoes, peeled
1 kilo chicken
6 hard boiled eggs (peeled)
pepper and salt to taste
Cooking Recipes Directions
Cut the chicken into pieces and drain them well. Sprinkle
the pieces with a mixture of the lemon juice and the salt
and marinate during 30 minutes. Fry the onions lightly on
a low fire in the frying-pan. Do not use butter or oil. Add
some water if necessary to prevent burning or sticking. When
the onions are done, add the berbere and fry shortly. Add
the tegelese tesmi and fry this mixture for 5 minutes. Add
the tomato paste, tomatoes skinned and sliced, garlic and
ginger and simmer during 20 minutes on a low fire, stirring
regularly to prevent sticking. Add some water and the pieces
of chicken and simmer until the chicken is done. Add the eggs
to the sauce shortly before serving. Serve with injera.
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Hembesha - Bread
(Eritrean bread)
Cooking Recipes Ingredients:
300 cc lukewarm water
25 gr. fresh yeast
1 teaspoon grinded fenugreek seed
1/2 teaspoon grinded coriander seed
1/2 teaspoon grinded cardamom seed
1 teaspoon salt
1 egg
450 gr. flour or 225 gr. flour and 225 gr. whole wheat flour
Cooking Recipes Directions
Dissolve the yeast in the lukewarm water in a large bowl. Mix the
egg and the spices. Add the flour little by little. Knead the mixture
for 10 minutes. Allow the dough to rise, covered, in a warm place,
until its volume has doubled. Create four round, flat breads from
the dough and decorate them with a knife. Put the bread with the
decorated side down in a heated frying pan and bake the bread for
7 minutes on a medium fire. Turn over the bread and bake it for
another 5 minutes. Remove the bread from the frying pan and spread
it with some water and butter. Serve warm or cold in wedges.
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