Red Ginger Spices!
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.
Her instructions can be found here:
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.
- 2 cans of chickpeas, rinsed and drained
- 2 tbs olive oil
- 2 tsp of authentic ethiopian berbere
- 1/2 ts salt
- Preheat oven to 450 degrees F
- Place rinsed and drained chickpeas into a large bowl
- Add olive oil and coat chickpeas
- Add spices and coat well
- Spread into an even layer on a making sheet and back until crisp, about 35 minutes
- Use as a side dish with rice or as a snack
Inspired by recipe posted on Mealz.com
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 -
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)
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
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)
4 boneless, skinless chicken breasts
1 tablespoon melted butter or olive oil
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
Quickly cure the chicken by filling a large bowl with 1 quart of warm water and 1/4 cup kosher salt.
2 pounds fingerling potatoes, cut lengthwise
⅓ cup fresh lemon juice
2 teaspoons Kosher salt
6 tablespoons of unsalted butter, divided
Flaky sea salt
1 1/2 lbs of heirloom tomatoes
3/4 cups honey
2 tablespoons of berbere
1 bunch of shallots, minced
1 bunch chives, chopped
In a small pot over medium low heat, warm the honey until it's loose and less viscous. Wisk in berbere and shallots and continue to cook for an additional 2 minutes.
Slice tomatoes in quarters and salt. Place over paper towels.
In a large straight-sided skillet or a Dutch oven, combine potatoes, lemon juice, kosher salt and 3 tablespoons of butter.
Add cold water just to cover, then bring to a boil over medium-high heat and cook until potatoes are tender, 20 to 25 minutes. Increase heat and boil rapidly until the pan is almost dry, 15 to 20 minutes more.
Using a slotted spoon, transfer about half of the potatoes to a plate and arrange potatoes remaining in a skillet cut-side down in a single layer (you may need to work in a few batches).
Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5 to 10 minutes.
Scrape the skillet using a thin metal spatula, to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 tablespoon of butter, and repeat the browning process with reserved potatoes.
After scraping the skillet to release potatoes, return the first batch, along with the remaining 2 tablespoons of butter to skillet and toss until potatoes are well coated.
Drizzle tablespoons of the berbere honey until well coated.
Add salted tomatoes, garnish with chives and sprinkle with sea salt.
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: