Gored Gored
Abuja, Nigeria ·
Aperçu
Gored gored is cubed raw beef, dressed in spiced clarified butter and served with chilli condiments. It is Ethiopian and Eritrean, and it is celebration food, served at holidays, at weddings, and when a household wants to mark an occasion. Raw beef occupies a particular place in Ethiopian eating that has no real equivalent elsewhere in Africa. Gored gored uses cubes, usually tenderloin or another tender cut, tossed in niter kibbeh, butter clarified with ginger, garlic, korarima and other spices, which is one of the foundations of the whole cuisine. Kitfo, its close relative, uses minced rather than cubed beef and is more heavily worked with the spice. The seasonings around it are the point. Mitmita is the fierce chilli blend usually served with it. Awaze, a paste built on berbere, is the other standard partner. Both are hot enough to be used sparingly and both are designed for exactly this. It is eaten with injera, and often with ayib, the mild fresh cheese, which cools it. Its exact origins are not well documented, accounts of how the dish arose are thin and largely speculative, and it is more honest to say that it is long-established than to repeat an origin story that cannot be supported.
Herh, my Ethiopian friend in Accra told me real gored gored is served raw raw without searing the beef at all, just tossing the sirloin in melted neter kiba and berbere! But searing it quick for 3 minutes like this is much better for my stomach paa. Tasted lovely with sautéed spinach.
Adwoa my sister, you speak my mind o! My own stomach cannot handle completely raw beef at all, no matter how traditional it is. That quick 3-minute sear with the berbere and spiced butter still gives all the rich flavor without giving you trouble later sha.
found good halal top sirloin at the Somali market near Cedar-Riverside here in Minneapolis and tried this yesterday. I didnt have proper neter kiba so I just used plain butter mixed with 2 tablespoons of berbere. quick 3 minute sear was perfect, meat was so tender. e sweet bad!
That 3 minutes on high heat is just right because the sirloin stayed so tender inside. Used spiced butter I bought from an Ethiopian shop in town. The berbere heat no be small thing o! My husband and I cleaned the whole plate with warm injera.