Ethiopian Dinner Party, Part 1; The Menu



MENU

Yemesir Wat
Greens
Chickpea Wat
Injera
Simple Dinner Salad
Ginger Beer

“Yemesir Wat" is a spicy lentil stew.

Ingredients:
8 Oz. of Red Lentils
3 Large Tomatoes
1 Small Onion or 1/2 Large Onion
1 Large Carrot
1 Chopped and De-Stringed Celery Stalk
3 to 4 Large Garlic Cloves
Juice from 1 Lemon
Black Pepper to Taste
Cayenne Pepper to Taste
Dash of Dry Ginger
Dash of Cinnamon
1 TSP Salt at the end (however you may like this to be a little saltier so add additional salt to taste)


  • Rinse and sort lentils. First, soften the lentils by soaking them over night or soften them quickly by bringing them to a rapid boil then turn the heat off and let them sit for an hour before adding the other ingredients.
  • After an hour turn the heat back on to high and bring to a boil.
  • Crush the garlic and chop the tomato, carrot, onion and celery and add them to the stew.
  • Add the spices and lemon to the stew.
  • Turn the heat down to low and simmer for at least an hour or until everything has mixed together.
This is a great dish to make the day before a dinner party. The longer the lentil stew sits the better it will taste because the flavors continue to mix together.
Serve this dish warm

Greens

4 Cups of Collard Green
1 TBSP of Olive Oil
Juice from 1/2 Large Lemon
Salt and Pepper to taste
Cayenne Pepper to Taste (optional)
  • Steam greens over medium heat until they are soft. This should not take very long
  • Serve warm

Tomato Chickpea Wat

4 or 5 Large Tomatoes
8 Oz. of Dried Chickpeas
1/2 Large Chopped Onion
3 Crushed Garlic Cloves
3 Bay Leaves
2 TSP of Cinnamon
1/2 TSP of Dry Ginger
1 TSP Salt (Add more salt as you see fit)
3 TBSP of raisins
Cayanne Pepper and Black Pepper to taste

  • Rinse and sort chickpeas.
  • Soften the chickpeas by soaking them over night or you can soften them faster by bringing them to a rapid boil then turn the heat off and let them sit for an 3 hours.
  • While the chickpeas are soaking start stewing the tomatoes with 2 cups of water in a separate pot. Combine the rest of the ingredients to the stewing tomatoes and cook on medium heat for 20 minutes then turn the heat off until the chickpeas are ready.
  • Drain the excess water off of the chickpeas and add them to the stewed tomatoes.
  • Cook the combined ingredients on low heat for 25 more minutes.
  • Stir occassionally to prevent burning.
  • Add raisins at the very end. This will keep them firm and plump.
  • Serve warm.
This recipe is also great to make a day or two before you have guests over for a dinner party. This will help alleviate the stress of a dirty kitchen prior to having your guests and it will give the flavors in the stew time to mix thouroughly. If you plan on cooking this in advance hold off on adding the raisins until the day of the party.

“Injera” or Soda Bread

2 Cups of Self-rising Flour
1/2 Cup of Whole Wheat Flour
1 teaspoons of Baking Powder
1 Teaspoons of Baking Soda
3 Cups of Soda Water
1 Cups of Water
  • Mix dry ingredients first then mix in the water and
  • soda water. The batter should be very watery.
  • Heat pan to medium high heat. (Use a non-stick pan or use a non-stick spray on the bottom of a flat pan.) Pour enough batter into the pan to thinly and evenly cover the bottom of the pan.
  • Cooking the flat bread is a lot like cooking pancakes; it's a lot easier than you would think.
  • Cook the bread on one side only.
  • Be careful not to over cook the bread or will be too crispy to fold around the entrees.

This recipe make 6 to 8 servings

Simple Dinner Salad

Chopped Spinach
Chopped Tomatoes
Mixed Field Greens
Balsamic Reduction

*Making a balsamic reduction is very simple.

  • Heat balsamic vinegar on high heat and whisk constantly.
  • The fluid will cook off very quickly.
  • Cook until the the liquid looks like syrup.
  • It should cook down to about 1/5 of its original volume.

Ginger Beer

Ingredients:
Light Beer
Ginger Beer
Fresh Lemon
Fresh Ginger

Mix any light beer with a spicy ginger beer, fresh lemon and fresh crushed ginger.
Liquid ration should be about 12 oz of alcoholic beer to 6 oz of ginger beer. Add lemon and ginger to taste.