November 24, 2013
I'm still testing recipes for Kittee Berns' Ethiopian cookbook, and here is a selection of recent recipes I've cooked. The potato and beet allecha wot was pretty mild. Beets may not be on everyone's 'favorites' list, but they do add a festive, rosy glow to whatever dish they're in. I'm not a huge beet fan, but I don't hate them. I wasn't thrilled with the allecha the first night, but the second night it was so delicious. And I ate the remainder for breakfast on the third day, so you know it was growing on me. Beets first thing in the morning — Ethiopian food definitely gets better as it ages.
Another mild recipe (assuming the jalapenos you use are mild!), white beans in garlic and ginger sauce is a creamy, saucy dish to warm up a chilly evening.
A cold butternut squash salad will add a vibrant splash of color to an Ethiopian spread, as well as a bright flavor.
My favorites are the spicy dishes, and the spicy red lentils with mushrooms was great. With a few less spicy salads or vegetable dishes to balance the heat, you'll have a nice selection of spicy and mild.
One more spicy wot of deliciousness was kind of a do-it-yourselfer. The recipe provided the basic sauce, and I chose my own add-ins. I picked carrots, potatoes, peas and marinated soy curls. Just looking at it is making me hungry.
Tofu, of course, isn't Ethiopian, but Kittee is including a selection of fusion recipes in her cookbook. One of the recipes is awaze tofu. And, yes, it tastes as good as it looks. I guess you're all just waiting for the book to hit the stores before you grab a copy for yourself. It will be good!