Doro (Chicken) Tibs

An easy homey take on your favorite restaurant-style doro tibs

1 pound chicken, thighs and breasts
1 Tbsp oil
1  onion, thinly sliced
1  tomato, chopped
4  cloves of garlic, minced
1  small piece ginger, minced
1 tsp berbere (Ethiopian spice mix)
2  cardamom pods, crushed 
2 Tbsp honey wine (Big Tree)
1 tsp lemon juice
Salt to taste

1.    Cut the chicken into cubes.
2.    Heat oil in a heavy saucepan on medium heat, then add the onion, garlic, ginger and cardamom. Reduce heat to medium-low and saute the onions until they are golden (10 minutes). 
3.    In the same pan, push the onions to the side, and add the berbere, tomato and chicken. Stir quickly so that the chicken is coated well with berbere. Mix the chicken up with the onions, add wine and cook for 20 minutes.
4.    Drizzle lemon juice on top and serve with warm flat breads like injera, naan or tortilla.

You can buy berbere at your local Ethiopian grocery store or online here or here

Lamb Stew

An Indo-Habesha take on the two best lamb stews in the world – the Ethiopian Yebeg Wot and the Indian Nihari 

1 small piece of ginger, minced
1 Tbsp oil
½ tbsp sugar
1 Tbsp cilantro, fresh
1 lemon, for garnish
Salt to taste
Spice Mix
1 Tbsp berbere
2 Tbsp fennel seeds
1 Tbsp cumin powder
1 Tbsp coriander powder
½ tsp black peppercorn
4 cardamom pods
10 cloves
1 bay leaf

1.    This recipe is easy to make in a slow cooker, as then you don’t have to watch it very closely. Alternatively use a heavy based pot.
2.    Heat oil in the cooker and add the onions, garlic and ginger. Let the onions brown slowly.
3.    Prepare the spice mix, by grinding the spices that are whole, except the bay leaf. The bay leaf goes directly in the pot.
4.    Push the onion to the side and make a well in the middle of the pot and add the spice mix. Stir vigorously for 20 seconds or so, to make sure that the spices release their aroma but are not burnt.
5.    Take the mix of onions and spice out and run through a blender, so that you have the base of the sauce. 
6.    Place back on heat and add 4 cups of water.
7.    Add the meat, sugar and salt.
8.    Cover and leave to tenderize on low flame for 5-6 hours.
9.    Your lamb stew is now ready – garnish with fresh cilantro leaves and lemon wedges.
10.    Serve with a warm flat bread like injera, naan or tortilla

You can buy berbere at your local Ethiopian grocery store or online here or here

Tejito (Tej + Mojito)

6 to 8 mint leaves
5 ounces Big Tree Orange Blossom honey wine

1.    This recipe makes a light mojito with honey wine. To make the drink even less strong, substitute half the wine with club soda.
2.    Muddle mint in the bottom of a cocktail shaker. Add ice and honey wine. Stir. 
3.    Garnish with a wedge of lime.