Tibs ,also known as go-to meat dish, is on almost every Ethiopian menu, and it’s always served with injera. It is made of beef chopped into small slices and sautéed in butter or oil with onions, garlic, spicy pepper, and rosemary.

Ingredients:

• 1 large red onion, about 2 cups, sliced thin
• 1/4 cup niter kebbeh or ghee spiced butter
• 2 pounds venison, lamb or beef, cut into bite-sized pieces
• 2 tablespoons berbere
• 1 teaspoon ground fenugreek
• 1/2 teaspoon cardamom (optional)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cumin
• 1/4 teaspoon ground clove
• 1 teaspoon black pepper
• 3 to 4 garlic cloves, sliced thinly
• 2 cups whole peeled tomatoes, broken into bits
• 1 to 5 green chiles, such as jalapenos or serranos
• 1/2 cup red wine

Instructions:

1. Get the saute pan or wok and make it hot. Stir-fry the onions without the butter for a few minutes, until they change color just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown, but make sure that the meat inside is still rarely cook. You need to do this on a very high temperature. Do it in two batches unless you have a very large wok or pan.
2. The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.

Try it with our spices available for order!

The post Let’s Cook – TIBS (Sautéed Meat Chunks) appeared first on American Business Limited Trading.

Ingredients:

• 1 Onion 
• 2 Tomatoes diced
• 3 cups of water
• 3-4 tbsp olive oil
• 1/2 Cup of ABLT Mitten Shiro flour 
• 2-7 cloves of garlic 
• 1 tbs of Salt (Optional)
• Black peppers as needed
• Injera Bread

Instructions:

1. In a large stock pot, cook the onions on medium-high heat for several minutes, stirring frequently, until they begin to soften and turn translucent.
2. Add the oil and cook for a few more minutes. (If you would like additional flavor, add 1-2 tbs of berbere.)
   • If berbere is added, allow the ingredients to simmer together for several minutes (Berbere should always have plenty of time to cook before other ingredients are added )
3. Continue to sauté for another 2-3 minutes then add tomatoes
4. Cook for 4-5 minutes.  Add 1/2 of water and continue to simmer
5. Add Salt (optional)
6. Start adding a small portion of Mit’ten shiro flour at a time and while continuously stirring.
   • Shiro will start to becoming thicker
7. Let it cook for 15-20 minutes
8. Continuously adding a small amount of water, while stirring for 1-2 minutes or until desire shiro thickness.
   • With more cooking time, Shiro stew will continue to become thicker.  It’s always best to add a small amount of extra water and let it cook for additional 4-5 minutes.
9. Add the garlic and salt (as needed), stir well, and continue simmering until bubbles start appearing for 2-3 minutes.

Try it with our spices available for order!

The post Let’s Cook – Shiro Wot appeared first on American Business Limited Trading.

Rich, think and full of flavor Ethiopian stew that is best serve with injera. This recipe is very easy to make, our main ingredient is BERBERE – this is available on our store! Made it easy for you! This meal is a truly hearty stew to warm your cold evenings

Ingredients:

• 1 -2 tablespoons spiced butter /Coconut oil/
• ¼ cup cooking oil
• 1 large onion diced
• 1 ½ tablespoons berbere spice
• 2 teaspoons minced garlic
• ½ tablespoon fresh minced ginger
• 1 teaspoon coriander or cumin
• 1-2 teaspoons smoked paprika
• 1 cup dry lentils, soaked for 2 hours
• 1 tablespoons tomato paste
• 2 cups or more broth vegetable/chicken or water
• 2 tablespoons or more chopped parsley/Cilantro
• salt and pepper to taste

 

Instructions:

1. Heat up your saucepan with oil, spiced butter. Add onions, berbere spice, garlic, ginger, cumin, and smoked paprika. Stir occasionally for about 2-3 minutes until onions are translucent.
2. Add soaked lentils, tomato paste. Stir and sauté for 2-3 more minutes. Add stock or water and season with salt.
3. Bring to a boil and let it simmer until the sauce thickens. Throw in some parsley, adjust for salt, pepper, and stew consistency. Serve with injera or as is.

Try it with our spices available for order!

The post Berebere’s Stew (Ethiopian Lentil Stew) appeared first on American Business Limited Trading.