Monday, February 27, 2012

Spicy Ethiopian Style Beets

This recipe comes highly recommend from Wyomissing CSA shareholder, Kevin. He's been making this with the delicious red beets that have been arriving in the 2012 Winter Pantry CSA Share and serves the dish with yogurt, a little dry cilantro, sesame seeds, and a boiled egg. Thanks, Kevin!

Spicy Ethiopian Style Beets
1 bunch/bag beets
2 to 3 onions, diced
2 to 3 spoonfuls of butter
3 to 4 spoonfuls of Berbere (see recipe below)
2 cups chicken or vegetable stock
salt and pepper, to taste
water to volume

1. Cut the tops and ends off the beets and soak for half day (skip this step if you don't have time, but it will make the beets easier to peel and helps to keep you from over-salting the meal generally). Peel and cube the beets.
2. Over low heat in a sauté pan, sweat the onions in 2 spoonfuls of butter. When the butter is softened, salt and pepper the onions to taste, then stir in the berbere. (This is like cooking a roux. If a more watery/soup-like dish is desired, add a can of unsalted crushed tomatoes after the onions have taken the color of the spices).
3. Over medium-high heat in a stock pot, add the beets and can of chicken stock. Cover the beets with additional water. Once the chicken stock is bubbling, add the onion mixture.
4. Serve when the beets are tender.

Berbere Recipe (From The Africa News Cookbook: African Cooking for Western Kitchens. Published in 1985 by Africa News Service)

Ingredients: 1 teaspoon ground ginger, ½ teaspoon ground coriander, ½ teaspoon ground cardamom, ½ teaspoon fenugreek seeds, ½ teaspoon grated nutmeg, ¼ teaspoon ground cinnamon, 2 tablespoons salt, ¼ teaspoon ground cloves, ¼ teaspoon allspice, 1¼ cup cayenne pepper (substitute with paprika or a milder red chili for a milder result), 1 teaspoon freshly ground black pepper, and ½ cup paprika

Directions: In a heavy saucepan or cast iron skillet, toast the following over low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice. Shake or stir to keep from burning. Add the salt, cayenne pepper, paprika, and black pepper and continue toasting, stirring constantly, for 10 to 15 minutes.

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