I really need to start taking more pictures of this process.
BUT it’s very hard for me. I am new to cooking and I am hungry 24/7, so once I start chopping, assembling, baking and timing…I cannot wait any longer.
I need to EAT!
This weekend, my boyfriend is away and is sometimes a bit shy to warm toward my experiments. So I thought I would start delving into new cuisine realms and try exotic Ethiopian food.
I am not sure if it is as popular in other cities, but for the past 7 years of living in Toronto, I have heard countless time again that the Ethiopian restaurants in the T.O. have some of the best food around.
Inspired by a few very popular, very delicious sounding restaurants in Toronto (from BlogTO):
At Dovercourt and Bloor, Nazareth has a line-up out the door nightly. The small, intimate space has limited seating but the delicious food served in large portions for (surprisingly) low prices make it well worth waiting for a table. It’s a short menu, but most people just order the veggie platter that easily serves two hungry people for only $8. Wander in for a beer on a Saturday night and Nazareth’s regulars might even be having a quiet and charming dance party.
This staple of Ethiopian cuisine has been in business in the Queen and Dufferin area for 20 some odd years. Between the traditional coffee ceremony, the wide array of hoppy Ethiopian beers, the great dishes and the walls adorned with Ethiopian warriors and kings, Addis Ababa offers the full experience.
This popular spot now has two locations, one at Bloor and Ossington and another over near Danforth and Coxwell. They serve up a mean beef tibs and the price is right. With a little more seating than some of the others, this is a great place for bigger groups or those just looking to avoid line-ups at the nearby alternatives.
…..here is my attempt at a delicious meal:
(Ethiopian gingered vegetable stew)
- New potatoes, peeled and cut into chunks — 6
- Carrots, peeled and cut into 1/4-inch rounds — 4
- Green beans, trimmed and cut in half — 1/2 pound
- Onion, chopped — 2
- Garlic, minced — 2 cloves
- Gingerroot, peeled and minced — 1 tablespoon
- Chile pepper, minced — 2 to 3
- Oil, butter or niter kibbeh — 3 tablespoons
- Cardamom or nutmeg, ground (optional) — 1/2 teaspoon
- Salt and pepper — to taste
- Place the potatoes, carrots and green beans in a large saucepan, cover them with water and add 2 teaspoons of salt. Bring to a boil over medium heat, then reduce heat to low and simmer until the vegetables are cooked through, 10 to 20 minutes. Drain, reserving the water, and set aside.
- Place the onion, garlic, ginger and chile pepper in a food processor or blender and puree until smooth.
- Heat the oil, butter or niter kibbeh in a large saucepan over medium-low heat. Add the onion puree and sauté until the moisture evaporates and onions lose their rawness, 6 to 8 minutes. Do not let the onions brown.
- Add cooked vegetables, cardamom or nutmeg, salt, pepper and about 1/2 cup of the reserved water. Stir well and simmer on low heat for 15 to 30 minutes. Serve hot or at room temperature.
Is this a plus or minus? I have to eat this by myself!