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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the berbere, grind spices if necessary. Combine the spices and roast in a dry skillet on low heat, stirring constantly, for about 5-10 minutes, or until warm and just slightly roasted and fragrant - not browned. The proportions between hot and mild paprika powder should be adjusted to taste. I prefer 50/50, which gives a fairly hot result. The paprika powder should be of highest quality. | 2. While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place. | 3. For the stew, brown the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt. | 4. Deglaze with the wine (if using). Add the canned tomatoes with their liquid, the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened (½ hour to 2 hours or more, depending on the meat). | 5. Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing beef	2			806.9352	0.0	179.5204	4.5333
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	4		crushed	806.9352	0.0	179.5204	4.5333
plum tomato liquid	2	cans		806.9352	0.0	179.5204	4.5333
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
red wine	1/2	cup		-	-	-	-
salt				-	-	-	-
pepper				5.773	1.4708	0.239	0.075
lemon juice				-	-	-	-
coriander				-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
fenugreek	1	teaspoon	ground	11.950999999999999	2.1590000000000003	0.851	0.2372
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
cinnamon	1/8	teaspoon	ground	-	-	-	-
salt	1	tablespoon		-	-	-	-
hot paprika	7	tablespoons		806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.