Kik Alticha

This is another Ethiopian dish I enjoy, those it is something of a work in progress. It can be made with just about any pulse, but I have yet to hit on the bean that is used by the Ethiopian establishments I have frequented. If I was anywhere close to one now, I'd go ask.

Ingredients
1/2 cup lentils
4 cups water
1 red onion
4 cloves garlic
1 tsp salt
2 tbs berbere
2 tbs oil

Directions
In a medium pot, bring lentils and water to boil. Cook for 40 minutes to and hour, until lentils are cooked.
In a pan, dry fry the onion and garlic over medium heat.
Once the onions begin to turn transparent, add the salt and berbere. Mix well and then add the oil.
Add an additional 1/2 water to the onion and spice mixture, before pouring into the lentils.
Stir the lentils well, and then cook an additional 5 minutes.

Serving suggestions
Serves 4 with another dish. Pita or flat bread make a nice substitute for injeera, though this dish can be enjoyed without.

Berbere powder

Many Ethiopian dishes require berbere sauce. In someplaces you can find a pre made berbere powder, but I prefer to make my own. Fresher spices get a much richer taste.

Ingredients
whole spices:

• 4 whole cloves
• 2 tsp whole cumin
• 1 tsp whole corriander
• 1 tsp cardamon seeds
• 10 small red chilis
• 1 tsp fenugreek
• 1 inch segment of cinnamon bark broken into small pieces
• 5 pepper corns
• 5 allspice berries
• 1/4 a nutmeg

powder:

• 2 tbs Paprika
• 1/2 tsp Turmeric
• 1 tsp grated ginger

Directions
In a large pan, roast the whole spices over a medium heat 2-5 minutes until they are browned. be careful not to burn the spices, since you are roasting them dry. If they start to smoke, remove them immediately from the heat until they stop.
Grind the spince with a morter and pestle or (shudder) food processor. If you use a food processor don't add the cinnamon stick. Add it as a powder later. The stick will destroy your food processor. DON'T use a coffee grinder that you intent to use for coffee ever again.
Combine the paprika, turmeric and ginger with the ground spices.

Notes
This doesn't make a huge quantity of berbere. While berbere stores fairly well, any spice mix loses potency over time. I find that this recipe makes enough berbere for 2 or 3 dishes, which is just about perfect.

Swiss Chard Gomen

This is a varient on an Ethiopian dish that I was rather pleased with. The dish is quite easy to make and doesn't have the bitterness that many people associate with greens.

Ingredients

• 1 large yellow onion
• 1 inch segment of ginger
• 4 cloves garlic
• 1 small jalapeno
• 1 lbs swiss chard
• 1/2 tsp salt
• 1 tsp pepper
• 2 tbs oil
• 1 cup water
  

Directions
Finely chop the first four ingredients. Set aside. Carefully wash the chard, and cut into thin strips, and then halve the strips.
In a large pot or wok combine the oil, onion, ginger, garlic, and jalapeno over a medium heat.
Once the onions and garlic turn semi-transparent, add the chard and toss.
When the chard has wilted, add the water, salt and pepper. The water should come quickly to a simmer. Reduce heat if necessary to prevent it from coming to a full boil.
Cook uncovered 10 - 15 minutes, or until the chard has turn from bright green to a dark green.

Serving suggestions
Serves 2 with 1 other dish. Since most of us don't casualy whip up world class injeera, gomen goes well with pita or flat bread.While I typically serve this with a pulse, it would also go nicely with a strong fish.