Recettes

Gored Gored

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.

★★★★★Les mieux notées

EasyEthiopia · East Africa

Recette de Blessing · Africook

Doro Wat (Ethiopian Spiced Chicken)

Doro Wat is Ethiopia's most celebrated dish, a deeply spiced, slow-cooked chicken stew made with the country's signature berbere spice blend and niter kibbeh (Ethiopian spiced clarified butter), enriched with whole boiled eggs that absorb the complex, fiery sauce as they cook. It is the dish that defines Ethiopian cuisine for the world. Preparing Doro Wat properly requires patience. Caramelising a large quantity of onions for up to an hour in niter kibbeh forms the foundation, this long-cooked onion base is what gives the stew its extraordinary depth and the sauce its thick, velvet-like body. The berbere adds heat, complexity, and colour. The result is one of the most flavourful chicken dishes in the world.

HardEthiopia

Recette de Nympha · Africook

Kitfo (Ethiopian Minced Raw Beef)

Kitfo is very finely minced raw beef, warmed through with spiced clarified butter and chilli. The name says what it is: kitfo comes from the Amharic for chopping finely. It is Ethiopian and Eritrean, and it is celebration food, a dish for major holidays, weddings and family occasions rather than an ordinary weeknight. Two things define it. The first is niter kibbeh, the clarified butter infused with garlic, ginger, cardamom, fenugreek and other spices, which is what carries flavour into meat that is never exposed to direct heat. The second is mitmita, the fierce Ethiopian chilli blend built on pili-pili peppers with cardamom, cloves and salt. Both are what separate kitfo from any other steak tartare. Doneness has its own vocabulary, and the names matter because they are what you order by. Tere kitfo is fully raw. Leb leb is warmed just enough to melt the butter through it. Yebesele is taken further still. Gored gored, which is on this site as its own recipe, is the closely related dish where the beef is cut into cubes rather than minced, same tradition, different knife work, noticeably different in the mouth. It is served with injera, and usually alongside gomen, the collard greens, and ayib, the fresh Ethiopian cheese, whose mildness is there to answer the heat.

30 minMediumEthiopia · East Africa

Recette de Blessing · Africook