Recettes Ethiopia

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Ethiopian Berbere Cabbage - Atakilt Wat

Atakilt wat is the vegetable stew of the Ethiopian table: cabbage, carrot and potato cooked down with onion, garlic and spice until they are tender without collapsing. The name is Amharic, atakilt for vegetable and wat for stew, which describes it exactly. Its place is on the shared injera platter rather than on a plate of its own. An Ethiopian meal is served as several dishes arranged together on a single round of injera, and atakilt wat is almost always among them, providing a mild, sweet counterweight to the sharper and hotter wat alongside it. It is the dish that gives the platter its balance. That role also makes it central to fasting. The Ethiopian Orthodox calendar includes many days on which no animal products are eaten, and the country's vegan cooking is consequently deep and long practised rather than recent. Atakilt wat contains nothing animal at any point, which is why it appears as reliably during fasting periods as outside them. Berbere, the chilli and spice blend built on chilli, garlic, ginger, fenugreek and a long list of aromatics, is what carries it, though this version keeps the quantity modest so the vegetables stay forward.

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1 hr 5 minEasyEthiopia · East Africa

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Shiro Wat (Ethiopian Chickpea Stew)

Shiro wat is ground chickpea stew, and it is among the most eaten dishes in Ethiopia and Eritrea. Onion, garlic, tomato and berbere are cooked down in oil, chickpea flour is whisked in, and the result thickens to something between a thick gravy and a puree, smooth enough to spread and eaten with injera. Its position has a great deal to do with the religious calendar. Ethiopian Orthodox practice includes a very large number of fasting days, on which no meat, eggs or dairy are eaten, and shiro contains none of them. It is standard on Wednesdays and Fridays, through the eight weeks of Tsom, the Great Lent, and it is eaten during Ramadan by Ethiopian and Eritrean Muslims too. That is a dish serving two religions in one country without modification. It is also cheap and quick, which explains the rest of its reach. Shiro powder, sold ready mixed with the spices already in it, is available across Ethiopia and increasingly abroad, in two kinds: mitten shiro, which is red and carries berbere, and netch shiro, which is white and mild. The dish takes different forms by consistency and name: shiro fessess is runny and served over injera with chillies, shiro tegamino is thick and cooked in an earthenware pot until it bubbles and caramelises at the base, and shiro fit fit shreds injera through it for breakfast.

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Recettes Ethiopia

Recettes à la une

Ethiopian Berbere Cabbage - Atakilt Wat

Recettes Ethiopia les plus populaires

Ethiopian Berbere Cabbage - Atakilt Wat

Shiro Wat (Ethiopian Chickpea Stew)