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Exotic Ethiopian Cooking
That's the book Yana gave me for Christmas. I hadn't realized how much the cuisine relies upon red onion and how many of the dishes require a full cup of red pepper paste. Spiced butter is common too. The recipe for red pepper paste starts by suggesting "15 lbs." of New Mexico red chiles. I'm trying it with...15 red chiles. We'll see how that goes; I've also scaled back the "5 lbs. fresh ginger" to 5 pieces of fresh ginger.
If you're ready with the spiced butter and the red pepper paste (neither is totally simple), most of the recipes take 5-10 minutes and sound quite delicious.
The menu for tonight includes fesenjan chicken, Parsee sweet and sour fish, Parsee lamb with stewed apricots, Ethiopian sauteed beef with injera, and red lentils. I'll also make Ethoipian pumpkin if I have red pepper sauce left over. Natasha is preparing Russian vegetable salads.
Posted by Tyler Cowen on December 31, 2008 at 04:30 PM in Books, Food and Drink | Permalink
Comments
Do you make your own injera, or do you buy it?
Posted by: Luke G. at Dec 31, 2008 4:55:05 PM
Tonight I'll be having Wendy's, said the 23-year-old.
Posted by: Jeff H. at Dec 31, 2008 5:06:35 PM
A fave cuisine of mine and hard to get hereabouts; I too have made niter kibbeh and berbere. But one question -- can you actually get t'eff? I have to fake it with wheat flours....
Posted by: Sanjay at Dec 31, 2008 5:37:34 PM
I bet you could host very successful "Tyler Cowen Cooks You Dinner" fundraisers for the Mercatus Center, if you were so inclined...
Posted by: Jacqueline at Dec 31, 2008 5:38:37 PM
Purchased. Thanks for the tip! Can't wait to have some good home cooked Ethiopian! Oh, how I miss living in DC!
Posted by: kyle Cooney at Dec 31, 2008 5:39:00 PM
"You are making an excellent choice in your source of chiles," the commenter said parochially.
Posted by: John Fleck at Dec 31, 2008 5:52:37 PM
I own that book! As soon as you mentioned the "15 pounds" I knew which one you were talking about. My favorite recipe (as yet untried) is the one that requires you to bury the goat for several weeks.
Posted by: Ted Frank at Dec 31, 2008 5:55:34 PM
We have that cookbook. It has some very tasty (and very spicy) recipes in it.
Posted by: Bob at Dec 31, 2008 6:44:25 PM
Thank goodness for the Russian vegetable salads. 15 hot peppers! Yowza!
Posted by: Michael F. Martin at Dec 31, 2008 7:11:35 PM
Bon Appetit and a Happy New Year!
Posted by: Alex at Dec 31, 2008 7:45:06 PM
Hey Tyler, I'm running a little late... be there soon! I'm bringing a pie.
Posted by: David at Dec 31, 2008 7:57:42 PM
Emeril meh. Tyler when are you getting a show?
Posted by: happynewyear at Dec 31, 2008 8:53:53 PM
Oh, come on, man, that was just mean. All that sounds delicious. And I have nothing in the fridge.
Posted by: NPTO at Jan 1, 2009 9:11:42 AM
Butter is very different in different countries, how do you deal with that?
Posted by: floccina at Jan 1, 2009 3:27:05 PM
How do you do your fesenjan? Recipes that I have found online all seem to suggest separating sauce and meat until near the end, but I prefer slow-cooking everything together.
Posted by: Jerome at Jan 1, 2009 8:58:45 PM
Great! Let us know how the recipes turn out. Could "lbs" be a typo for "Tbs"?
Posted by: Greg at Jan 2, 2009 8:28:58 AM
Michael: New Mexican chili's aren't typically that spicy. They are, however, very delicious, and difficult to find outside of New Mexico. I am a bit surprised that the recipe called for them specifically.
Luckily I happen to have a source for New Mexican chili's and have a large bag of them in my freezer. :)
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