Climate Justice Feast: Ethiopian Stew
If you’re like me and came of cognitive age in the 70s and 80s than the term “Ethiopian Stew” probably sounds like the punchline to a sick joke, as all through that era those poor people suffered through famine after famine (somehow these things actually occurred before George Bush became President; hard to believe, isn’t it?) while their nice socialist leaders imported loads of scotch to celebrate their glorious revolution. So imagine my surprise when I was aimlessly watching some tv while at the gym the other day and they announced that the next guest was going to be Marcus Samuelsson, chef and co-owner of Aquavit in NYC. Now, I have a special place in my heart for this place, as it’s where my bride and I got engaged many moons ago, so I was excited to see what would be cooked. So out walks your typical Swedish chef…
Hello. My name is not Sven.
He has a very…interesting background, but suffice it to say he’s Ethiopian by birth and he proceeded to make what he called a traditional Ethiopian stew. It looked very tasty and featured a spice I’d never heard of: Berbere
So of course I went to my buds at MySpiceSage.com and ordered me some
What a neat spice; a lot of full-flavored warmth but not too much heat. Makes me thirsty…
I picked this up at the Whole Foods for $5. Not a bad wine; nice slightly smokey fruit.
Anyhow, after googling around a bit I came up with Samuelsson’s recipe and with a few modifications (I ixnayed the jalapenos and substituted some kick-ass cinnamon for the cardamom) I decided to give it a try aided by my march of the McCormick Soldiers
mix together:
1 1/2 tbl berbere
1/2 tbl cinnamon
1/2 tsp ginger
1/4 tsp cumin
1/8 tsp ground cloves
1/4 tsp black pepper
here’s the cinnamon I was talking about
it has a very warm aromatic flavor that completely blows away the usual tired-out cinnamon you’re used to (I believe it is in fact a different specie of tree)
That glass on the end is getting rather low…better open something else
Another sub-$10 wine (I think this was $8). Works for me.
So, first thing we need is cow
I cubed up about half of this baby (call it 2 1/2 to 3 lbs or so) and set it aside for a minute
and vac-sealed and froze the rest for later. I took a medium sized yellow onion and chopped it up fairly well in the food processor (as Daughter is developing some what of an aversion to large onion chunks, which are the best my poor chopping skills can manage, I have belatedly discovered the joys of the food processor for mincing up the tasty bits into minuscule sizes that she can’t see; my Bride of course has been using this machine for 20 years. I am slow to catch on) and sauteed away in 4 tbl or so of butter
until turning clear; standard onion stuff. Now add the cow!
cook over medium/high heat and let that oniony buttery joy permeate the bovinosphere
now add the spices and 3 or 4 (hell, 5) cloves of garlic that have been manfully chopped
and say 1/2 cup of red wine (which gives you an excuse, Dear Reader, to open another bottle) and a can of diced tomatoes
and let all that fragranty goodness flagrantly simmer for 15 minutes or so to enthickafy slightly then serve over your starch of choice
I thought I’d be all ethnic and trendy and culturally aware and sensitive-like and serve it over couscous. Big mistake. The couscous sucksucked. It tasted like recycled cardboard. The stew itself was fantastic, so next time it’s going over plain old rice.
(note: this was dinner in early October; it takes me a while to get these posts up)