3 large tomatoes peeled* and finely chopped

2 spring onions, finely sliced

½ cucumber, peeled & finely chopped

1 green capsicum, finely chopped

1 tbsp fresh mint, finely chopped

1 tbsp Spice Fusion Spicy Ethiopian Berberè

1 tbsp olive oil

2 tbsps vinegar

salt and pepper to taste 

1. Place the chopped ingredients into a bowl. 
2. Add the other ingredients and mix well. 
3. Serve as a salad, dip or spread. 

* To peel tomatoes, cut out the stems with a paring knife, then cut a shallow X into the bottom ends. Plunge tomatoes into boiling water for a few seconds, then plunge into a bowl of iced water. Remove cooled tomatoes and skin should be easy to peel.

Spicy Ethiopian Beef Stew



700 g-1 kg beef pieces
2-3 tbsp olive oil
2-3 large onions chopped
3 cloves garlic, finely chopped or crushed
2-3 rounded tsp Spice Fusion Spicy Ethiopian Berbere
1 x 440 g can chopped tomatoes
a splash of Cab Sav or any other good red wine (optional)*
salt and black pepper to taste

1. Fry onions until golden brown, then add garlic and fry for a couple of minutes longer.
2. Add the Berbere and cook for a minute or two to release the highly fragrant aroma of this blend.
3. Add the meat, allow to brown, stirring constantly to coat the pieces well and increase the absorption of flavours.
4. Pour in the tomatoes and simmer for 30-45 minutes, or longer if you can.
5. If the sauce becomes dry, add a little water or red wine.
6. Serve with warm toasted flat bread, rice or couscous.

*The red wine is obviously an addition to the traditional recipe.


Berbere Harira Soup



250 g lamb or chicken diced (optional)
1 large onion chopped
½ cup celery chopped including leaves
½ cup parsley chopped
½ tsp black pepper, freshly ground
½ tsp turmeric
1 tbsp Spice Fusion Spicy Ethiopian Berbere
½ tsp Spice Fusion Ground Cinnamon
1 tbsp butter or margarine

6 cups hot water or chicken stock
½ cup lentils or canned chickpeas
2 x 400 g cans chopped tomatoes
½ cup angel hair pasta, broken into 4cm pieces
salt & pepper to taste
½ cup coriander leaves, finely chopped

1. In large saucepan, combine first nine ingredients and cook for about 5 minutes, stirring constantly.
2. Add water or stock, tomatoes and lentils or chickpeas.
3. Cover and simmer for about 45 minutes.
4. Bring to a boil, stir in pasta and cook for a couple more minutes.
5. Season to taste and serve with lemon wedges and coriander.
   
   

Easy Berbere Chicken (Doro Wat)



500 g chicken thigh or breast fillets, cut into large chunks
2 tbsp Spice Fusion Spicy Ethiopian Berbere
1 tbsp vegetable oil
1 onion, finely chopped
1 clove garlic, crushed
2 carrots, cut into 2 cm pieces
200 g green beans, cut in half lengthways
1 tbsp tomato paste
chicken stock or water
chopped mint for garnishing

1. Roll the pieces of chicken in Berbere.
2. Heat oil in saucepan, fry onions until translucent; add garlic.
3. Add coated chicken, brown, then add tomato paste, carrots, beans and enough stock or water to cover.
4. Transfer to an oven-proof dish; cover and cook at 150°C for ½ hour or until the chicken and vegetables are cooked.
5. Serve with mashed sweet potato, rice or couscous and garnish with chopped mint.