Due to popular demand, we are pleased to announce that we are now shipping internationally. 

If you are outside of the United States and are in need of Ethiopian food or specialty products, please reach out us. We will be happy to work with you.

In the last blog, I introduced you to Adane.

Here is another recipe that came out really delicious!! Really, really.

Tibs Wet.

Her instructions can be found here:

https://www.youtube.com/watch?v=4vkc9P57g5M

Here is what my process looked like.

I used the same spice combination, but made 2 dishes.

One with Beef and one with chicken.

Here is a picture of the 2 pans cooking.

Sorry, no pics of the finished product, I got too busy serving and eating :)

I served them with salad, yellow peas (Kik Alicha), and the Ayib (ethiopian cheese).

Ayib is a fresh Ethiopian cheese that is actually pretty perfect to balance out a spicy meal. Sometimes, people use sour cream or plain yogurt to balance out the spices.

However, the perfect pairing is really make Ayib. 

I have had it served with Kitfo, or collard greens, but it is also just good on the side of any berbere based meal.

So, with Covid, I have been cooking a lot more at home and trying new things.

I have started to follow Adane on Youtube.

She is pretty amazing.

Her is her link to her Ayib recipe- https://www.youtube.com/watch?v=AC3KDTuHEr0

Her website is: howtocookgreatethiopian.com

However, I just tried to access it and had problems. Not sure what is going on with that.

In any case, her recipe was pretty easy, and it came out really good.

I like this recipe because it was simple and did not require any special equipment.

I did not need to use Vinegar, not did I need a cheesecloth or anything special. I just used a strainer/colandar.

Here are a few of my pictures:

• started with 1 quart of Cultured Buttermilk
• 
• simmered on low
• 
• after about 40 minutes, you can see the water separated
• 
• I let it cool on top of another pot that contained cold water. I only did this, like her, to speed up the cooling
• 
• here is the final product, draining in my colandar, and ready to eat
• 
• the quantity was small enough to finish in 1 setting with my family.

Good Luck. Share you pictures as well.

Thanks

Preparation Instructions

Inspired by recipe posted on Mealz.com

https://mealz.com/recipes/rawspicebar-berbere-roasted-chickpeas-1

For all the coffee aficionados, I am pleased to highlight our Trio of coffee, suited to please every palate.

All of our coffee originates in Ethiopia where it grows pretty much everywhere. However, for large consumption, they are grown on coffee farms.

All coffee starts out as green. The coffee is in the berries that grow on the plant. 

We import the coffee in its raw, unroasted state and make it available in various forms. Many home roasters prefer to obtain the coffee in its raw form to enable them to roast it in the comfort of their home. This is optimal for the Ethiopian Coffee Ceremony.

For others, they prefer to purchase coffee roasted, but whole bean. This enables them grind the coffee close to the time they plan to consume it. Nothing like a freshly ground morning cup of coffee. We roast the coffee locally ourselves.

For the majority of us, we prefer to get up and make a fresh brew that is already ground, this enables us to start our day quickly. This works great for me.

We offer all 3 varieties. Please check us out often.

>> Click here for Red Ginger Spices Coffee

Just in time for the holiday weekend, I had the opportunity to see Check Eric Adjepong on Good Morning America and I just tried several of his recipes.

During the show, Top Chef Eric Adjepong showcased several easy to follow recipes. See Video link - 

https://abcnews.go.com/GMA/Food/video/eric-adjepong-shares-recipes-pop-picnic-71572070

They were easy to follow and was a big hit with family and friends.  I have to admit, I substituted regular grocery store hot peppers for the bonnet peppers, and I just used scallions instead of spring onion bulbs. Give them a try and let me know how it works out for you.

• Jerk Paste
• Chicken Kabobs
• Roasted Fingerlings and Tomato Salad with Sweet Berbere Glaze

Jerk Paste:  (Chef Eric Adjepong)

Ingredients:
1/4 cup of lime juice
1/4 cup of dark soy sauce
1 orange rind
2 tablespoons fresh ginger, roughly chopped
8 cloves of garlic, roughly chopped
1/2 red onion, chopped
3 spring onions bulbs
2 tablespoons of thyme
2 to 4 scotch bonnet peppers
1 teaspoon pimento seeds (whole allspice)
1 teaspoon black peppercorns
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon cinnamon powder
1/4 teaspoon clove powder
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoon olive oil

Directions:
In a high-speed blender or food processor, add all ingredients except oil. Process on high, slowly drizzle in oil. Season with more lime and salt to taste. Store in a container with a tight lid for up to 2 weeks.

Chicken Kabobs: (Chef Eric Adjepong)

Full article can be found here: here: https://www.goodmorningamerica.com/food/story/top-chef-star-eric-adjepong-shares-recipes-top-71555514

**To purchase berbere - click here: 

https://www.redgingerspices.com/collections/feature/products/berbere