MINCHET ABISH WOT
MINCED BEEF STEW
I have a soft spot for this dish, it was one of the first dishes that I used to serve back when Eat Ethio was in it’s beginnings, appearing at markets in Shanghai. It’s hearty and moreish and always a crowd pleaser. It’s a little time consuming to cook though and less accessible than our previous recipes, but give it a go, it’s well worth it. Also feel free to adapt the way you serve it.
Berbere spice is a staple Ethiopian blend used in almost 75% of all dishes. It’s made up of around 20 different ingredients, many of which are native to Ethiopia. I’m lucky enough to be able to use my mum’s homemade blend, which she makes for me in Awassa, Ethiopia.
For this recipe, I suggest reaching out to Ethiopian mini markets where you live, if you are in the U.S or Europe this shouldn’t be a problem in major cities, but in Asia unfortunately it’s still very unlikely. Although there are many online adapted recipes to be found they simply won’t taste anything like Berbere no matter what people say. Similarly you might find Berbere on the shelves of some major western supermarkets but unfortunately again in our experience they just don’t taste like they should.
We hope to be able to make our own spices accessible soon. Fingers crossed.
BEETS & CARROTS
This dish is super easy to cook and works really well as an introduction into Ethiopian food, it's flavour is subtle and you can pretty much serve it alongside anything. I cook this dish a lot especially when beets are in season.
Beets are a great source of many essential vitamins and minerals, high in fibre and known to lower blood pressure. As a kid growing up I remember it always being said that we should eat our beets because it would give us more blood... one of many great Ethiopian myths!
YELLOW Split Pea Stew
This dish is one of the easiest and most accessible Ethiopian dishes to cook. All the ingredients are easily available in most countries and markets, so it's a great introduction to Ethiopian cooking. It's colourful, nutritious and versatile too.
I cook this dish all the time, either serving it more traditionally as a vegetarian platter or with my adaptation into a hearty soup which is great for winter (just don't tell my Mum!).
Turmeric is a great source of iron and a natural anti-inflammatory agent. It's used vastly in Ethiopian cooking when we're not using Berbere spice.