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    RecipesManiac.com   >   National + Regional Cookbooks   >   African   >   Ethiopian

       
     

    How to Cook dishes from Ethiopia


    Ethiopian cuisine is known for the many spicy dishes it offers. Many dishes are in the form of a thick stew (wol) which is served on top a sourdough flatbread known as injera. Ethiopian cuisine does not use pork because most Ethiopians are Muslims or Ethiopian Orthodox Christians, however other meats are eaten. The Ethiopian Orthodox Church requires fasting on Wednesdays, Fridays and during the Lenten season, and at these times only vegetarian dishes are eaten - which of course has led to the development of a diverse array of vegetarian dishes.

    Some popular Ethiopian recipes and dishes include:
    • Gored gored - Cubed raw beef.

    • Kitfo - Raw (or rare) ground beef marinated in mitmita (spicy chili powder) and niter kibbeh (clarified butter with spices). It is served or mixed with cooked greens and mild cheese. It is usually eaten with injera (flat bread) or kocho (a thick bread made from the ensete plant, which is a relative of banana).

    • Tibs - Sautéed meat or vegetables. A variety known as "special tibs" is served on a hot plate with vegetable salad mixed in.

    • Wat - Spicy stews. There are many varieties including beef, chicken, fish, goat, lamb, legume (split peas or lentils) and vegetables. All varieties contain red onions, and are eaten with injera (flat bread).


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    America's Restaurant Recipes


    Ethiopian Cookbooks

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    Auntie Tsehai Cooks: A Comprehensive Guide to Making Ethiopian and Eritrean Food

    By Tsehai Fessehatsion

    CreateSpace Independent Publishing Platform
    Paperback (192 pages)

    Auntie Tsehai Cooks: A Comprehensive Guide to Making Ethiopian and Eritrean Food
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    Product Description:
    This cookbook is a how-to guide that shows you step-by-step how to make authentic Ethiopian and Eritrean cuisine. Join co-authors Auntie Tsehai and Erin as they take you on a culinary journey, introducing you to this famous East African cuisine. Learn to make injera (a sourdough flat bread) and flavorful vegetarian and meat stews. Many dishes are freezer-friendly, gluten-free, quick to prepare, and vegetarian. Auntie Tsehai, an experienced cook for decades, shares her culinary expertise, outlining the best practices she has developed and honed, preparation tips, and insights on how to make authentic Ethiopian and Eritrean dishes. Join co-author Erin as she learns from Auntie Tsehai. Erin organizes Auntie Tsehai's culinary expertise into clear and concise steps, identifying time-saving tips, all while capturing the beauty and art of the food in mouth-watering photos. This book is more than a collection of recipes, but identifies the tenets of how to make authentic sauces. Learn these sauce tenets and you will be amazed at how simply and efficiently you can make your own authentic meals. Together Auntie Tsehai and Erin share their love of cooking, of sharing these flavors, and of teaching and inspiring home cooks to embark on their own culinary journeys. Learn the techniques you need to make healthy, authentic food in your own kitchen!

    Exotic Ethiopian Cooking: Society, Culture, Hospitality, and Traditions

    Brand: Ethiopian Cookbook Enterprises
    Paperback (320 pages)

    Exotic Ethiopian Cooking: Society, Culture, Hospitality, and Traditions
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    • Used Book in Good Condition
    Product Description:

    Exotic Ethiopian Cooking: Society, Culture, Hospitality, and Traditions includes 178 tested recipes. Some of these recipes date back to the time of the Queen of Sheba.

    Although the book provides measurements, cooking will eventually come by instinct. The food is spicy, subtle, piquant and unforgettble.

    Besides recipes for main meals, breads, drinks, alcoholic beverages, yogurt, breakfast, soups, etc., the book includes how to store prepared and unprepared foods, how to prepare basic ingredients, spices, measurement tables, glossary of basic terms, and index.

    Amazing Ethiopian Foods - The Best Ethiopian Cookbook: Have Fun Cooking Ethiopian Food

    By Martha Stephenson

    CreateSpace Independent Publishing Platform
    Paperback (92 pages)

    Amazing Ethiopian Foods - The Best Ethiopian Cookbook: Have Fun Cooking Ethiopian Food
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    Product Description:
    Are you searching for a high quality, interesting and unique cookbook? Are you tired of all those boring cookbooks and simple recipes? Do you want to become an amazing cook and do you want to impress your loved ones with something truly different?

    Then, you can put an end to your search! The only cookbook you need these days is "Amazing Ethiopian Foods - The Best Ethiopian Cookbook- Have Fun Cooking Ethiopian Food".

    This is probably the best Ethiopian cookbook ever released to the market. It’s an opportunity for you to try something new. It’s your chance to enter an exotic and new world.

    You probably have little information about Ethiopian cuisine and you must think that there are not that many culinary options when it comes to this country. We are here to prove you the exact opposite.

    "Amazing Ethiopian Foods- The Best Ethiopian Cookbook- Have Fun Cooking Ethiopian Food" is going to make you love Ethiopian foods. It’s going to be such an exciting culinary adventure. So, don’t wait too long!

    Get your own copy of this incredible Ethiopian cookbook!

    The Secret to Ethiopian Cooking

    By Roman Mengistu Workie and Essey Workie

    Blurb
    Paperback

    The Secret to Ethiopian Cooking
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    Product Description:
    The Secret to Ethiopian Cooking gives you 38 quick and easy recipes, so you can make traditional Ethiopian food at home. This cookbook is for everybody, from the seasoned chef to the novice cook. Many of the recipes are vegan and gluten-free, featuring rediscovered super foods like teff. Ingredients can be found at your local health food store and/or Ethiopian market. The Secret to Ethiopian Cooking also offers a picture index of key ingredients and step-by-step photos for each recipe. With The Secret to Ethiopian Cooking, you can impress your friends and family by making delicious and authentic Ethiopian food for breakfast, lunch or dinner. You can also involve the children in your life with fun recipes, like the recipe for Ethiopian hot sauce or barbecue sauce.

    Marcus Off Duty: The Recipes I Cook at Home

    By Marcus Samuelsson

    Marcus Samuelsson
    Released: 2014-10-21
    Hardcover (352 pages)

    Marcus Off Duty: The Recipes I Cook at Home
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    • Marcus Off Duty The Recipes I Cook at Home
    Product Description:
    The award-winning celebrity chef and New York Times best-selling author unwinds at home, sharing 150 relaxed, multicultural dishes
     
    For two decades, Marcus Samuelsson has captivated food lovers with his brilliant culinary interpretations. Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story. Not only was Samuelsson the youngest chef ever to receive three stars from the New York Times, he is also a five-time James Beard Award recipient, a winner of Top Chef Masters, and a judge on Chopped. Chosen by President Obama to cook the first state dinner, he is now a charismatic TV host.

    In this book, the chef who former President Bill Clinton says “has reinvigorated and reimagined what it means to be American” serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he experienced in his travels—Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw. This is an inside glimpse into how one of the world’s top chefs cooks in his home kitchen for those nearest and dearest to him.

    Cooking with Imaye: Second Edition: Ethiopian Cuisine Straight from Mom's Kitchen

    By Lena Deresse

    CreateSpace Independent Publishing Platform
    Paperback (130 pages)

    Cooking with Imaye: Second Edition: Ethiopian Cuisine Straight from Mom s Kitchen
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    Product Description:
    If you enjoy traditional homemade Ethiopian food, the second edition of Cooking with Imaye is a must-buy. With 28 additional pages, this cookbook features several new easy-to-use recipes, instructional photos, valuable tips and more. Written for both the novice and proficient cook, this book serves as a valuable resource for every reader.

    Ethiopian-inspired Cooking, Vegetarian Specialties, Black & White 2nd edition: Black & White economy print edition

    By Ian Finn

    Finn Ian
    Paperback (82 pages)

    Ethiopian-inspired Cooking, Vegetarian Specialties, Black & White 2nd edition: Black & White economy print edition
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    • Ethiopian Inspired Cooking Vegetarian Specialties Black White 2nd Edition Black White Economy Print Edition
    Product Description:
    Fantastic Ethiopian recipes at an affordable price. First published in 2007, this latest edition to the award-winning classic features step-by-step photos for each dish, high protein and gluten-free recipes. Easy to prepare recipes help you create a masterpiece Ethiopian vegetarian feast: with spiced oil (the corner-stone of delicious cuisine), injera flat-bread, seasoned lentil salad, vegan potato salad, sautéed eggplant tibs, spicy stews, chocolate fudge teff cake and more. This classic (Gourmand International Best in the World Award, 2009) cookbook was written with the home cook in mind, but adapted from winning recipes prepared in a restaurant kitchen. Easy to read, understand, and follow. Includes free access to full-color Kindle e-book version as well. This is the Black & White version of the latest edition- please see separate detail page for the full color 3rd edition. REVIEW: "We had another special Friday afternoon lab for the Natural Epicurean students and this time it involved African recipes and flavors. I don t think anyone realized just how much we would enjoy the food, which is saying a lot because a few of us already had a very positive view of African food. Nevertheless, it wasn t a cuisine that I had ever attempted cooking (okay, I did once, but it was during the development of this very lab) so I was appreciative of the chance to do this. One of my classmates, Todd Heyman, with whom I also cook once a week, was the driving force behind setting up this lab in partnership with Chef Rosa, one of our main instructors. They worked together to test and perfect the recipes that we ended up cooking. African food, based on my very limited exposure, makes heavy use of garlic, ginger, lentils, root vegetables and tubers such as sweet potatoes and cassava, and greens. The food is aromatic and delicious with bold flavors that are reminiscent of Indi and even Italy. This book was used as the foundation for some of the recipe development, "Ethiopian-Inspired Cooking" by Ian Finn. It s apparently a real treasure and available on Amazon.com. If you are interested in African food, buy this book now. One of the apparent keys to great East African food is a spiced oil, shown below. This oil, infused with herbs, ginger, and garlic, smelled AMAZING and everything we cooked with it became incredibly delicious. Everyone was highly impressed with the food and had a hard time stopping eating. It was filling and nutritious from all of the vegetables, legumes, and healing spices. This is cuisine that meat eaters can relate to since its well seasoned, well cooked, and hearty. You don t walk away from the table wanting ice cream or another junky treat you feel nice and satisfied. I would recommend African food to anyone who is looking to transition into a more plant-based diet. -- from "Diet is Correct: African Flavors Lab," by Mike Lyons, published on Word Press Blog

    Cooking with Imaye: Ethiopian Cuisine Straight from Mom's kitchen

    By Lena Deresse

    CreateSpace Independent Publishing Platform
    Paperback (112 pages)

    Cooking with Imaye: Ethiopian Cuisine Straight from Mom s kitchen
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    Product Description:
    Cooking with Imaye was motivated by my personal journey to master the art of cooking Ethiopian food. Read along as I share the tips, advice and insight I gained from my mother over the years, as well as her beloved recipes. Whether you are a novice or an expert in Ethiopian cuisine, there is something in this cookbook for you.

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