Gursha by mailcole

Gursha Celebrate Ethiopian Food & Culture

DESIGN & PHOTOGRAPHY BY: Mailcole Mamo

THANK YOU TO: My family, classmates, and guiding professor

Introduction Food can become the cornerstone to our understanding and connection to culture. It can map out our history, stress our values, and pull us closer together. Food’s importance in every culture is what makes cooking a perfect way to fortify old connections or discover new ones. Whether you are Ethiopian in heritage and want to tighten ties to your own culture, or you simply want to discover more about a place unfamiliar, cooking can be your guide. By learning how to create a traditional Ethiopian dish you’ll begin to form a direct line to the colors, aromas, and flavors of Ethiopia. Allow this cookbook to be the first steps you take towards building a connection with Ethiopian culture. In this three part cook book you’ll discover some of the key elements that help shape Ethiopian food and culture. Part one titled Kimem gives a snapshot of key spices that define the flavors of Ethiopia. Then, in part two you’ll find easy to follow recipes for four popular wots that are all vegan friendly. Finally, part three guides you through an Ethiopian cultural staple, the coffee ceremony. Dive in and explore these sections to begin celebrating the vibrancy of Ethiopian cuisine and tradition.

Table of Contents 6

Kimem COMMON SPICES

10-11

BERBERE RECIPE

12-13

Wot INTRODUCTION

16-17

MISIR WOT

18-19

KIK WOT

20-21

GOMEN

22-23

DINECH WOT

24-25

Buna COFFEE CEREMONY

27-35

KIMEM

ቅመም

Common Spices

KIMEM

ቅመም

Berbere BERBERE

Turmeric በርበሬ

Berbere is the most notable spice blend of Ethiopian food and a staple to every Abesha pantry. The preparation of berbere begins by de-seeding chili peppers, drying them in the sun, and grinding them into a powder. Garlic, ginger, cloves, cumin, cardamom, fenugreek seeds, and other ingredients are then added

E’RD

እርድ

This vibrant yellow spice is the counterpart to berebere in Ethiopian cuisine. While berebere is the main spice in dishes high in heat, turmeric or e’rd is the key component to dishes milder in flavor. Turmeric can be found in a lot of alichas, but like berebere, it should be used sparingly since it can easily overpower a dish.

to this powder. The finished product is a bright red in color and holds an aroma dominated by the spicy red pepper.

Cardamom KORARIMA

ኾራሪማ

DEMBELAL

ዸምበላል

This spice is sweet, effervescent, and is a key

Coriander makes an appearance in the spice

ingredient to beloved Ethiopian dishes like

blend berbere. The actual flavor of coriander

kitfo. Cardamom is used in a variety of different

is lemony with a floral aroma that’s between

forms in Ethiopia. Its seeds are crushed and

cumin and cardamom. While coriander is

incorporated into spice blends like berbere

used in different forms, the plant seeds are

while ground cardamom is thrown into dishes

most often used in Ethiopian cuisine.

to add a dimension of sweetness.

Coriander

KIMEM

Berbere በርበሬ

ቅመም

1. Place all of the measured ingredients in a bowl and whisk together. (Optional)

1 tsp ground fenugreek seeds 1/2 cup pure chile powder 1/4 cup paprika

2. Blitz the measured ingredients together in a coffee grinder to further breakdown the granules of each spice and to better combine.

3. Pour the spice blend into an airtight container and

1 TB salt

store. Keep the mixture in a cool, dry location to

1 tsp basil

keep it fresh for up to a year.

1 tsp ground ginger 1 tsp onion powder 1 tsp ground cardamom 1 tsp ground coriander 1/4 tsp ground nutmeg 1 tsp garlic powder 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1/4 tsp ground allspice

Prep Time: 10 min

Yield 1 1/4 cups

Cook Time: ---

WOT

ወጥ

Recipes 15

WOT

ወጥ

LENTIL STEW

CHICKPEA STEW

ምስር ወጥ

ክክ ወጥ

Misir wot is vibrant in color, fiery in flavor,

This bright yellow dish is a mild counterpart

and a staple to any Abesha household. This

to the spicy misir wot. While kik wot is more

humble classic calls for limited ingredients

forgiving in its heat, it’s still packed with the

and a helping of patience to achieve its biting

incredible flavor. The split chickpeas used in

flavor that’s spicy with hints of sweetness.

kik wot not only make it a hearty dish, but

Each family usually has their own rendition of

a nutrient-filled one, too. Follow this simple

this dish, but follow this simple recipe to

recipe to make a kik wot that’s a filling

make your own misir wot.

and tasty addition to any plate.

COLLARD GREENS

POTATO STEW

ምስር ወጥ

ድንች ወጥ

Gomen is as rich in nutrients and flavor as

Deeply spiced and full of color, dinich wot is

it is in color. It’s a fragrant wot that can make

a classic addition to a quintessential Ethiopian

eating your greens something to look forward

meal. The big potato chunks act like a sponge,

to. While gomen is usually made using collard

soaking up the flavors of garlic, onions, and

greens, kale and spinach are substitutes that

aromatic spices. The result is a starchy, sweet

keep the dish’s integrity. Whichever greens are

dish with hints of acidity that dance behind

chosen, this simple recipe can make a gomen

every bite. Follow this recipe to create your

wot you’ll keep looking forward to.

own version of this staple side dish.

Misir Wot

Gomen

Kik Wot

Dinich Wot

WOT

LENTIL STEW

ወጥ

Misir Wot

1. First wash the red lentils in warm water until the

1 ½ cups dried red lentils

2. In a saucepan, pour in the onions and begin to cook

ምስር ወጥ

1 ½ medium red onions finely chopped ½ cup oil 1 ½ tablespoons berbere spice blend (increase levels for more heat)

water runs clear. After the lentils are cleaned, run them under cold water for a minute before draining and setting aside.

on medium heat. Cook the onions until they are light brown in color while periodically stirring.

3. Stir in your oil, tomato paste, garlic puree, ginger puree, and salt. Let the mixture cook for 5 minutes

1 tablespoon tomato paste

while constantly stirring. Add in water a tablespoon

1 tablespoon ginger puree

at a time if contents begin to stick to the bottom.

1 tablespoon garlic puree 3 1/2 cups water

4. As the onions combine with the other ingredients, stir in your berbere. Keep cooking the berebere and

Salt to taste

onion mixture for about 15-20 minutes. Occasionally stir the contents to ensure it doesn’t stick.

Prep Time: 20 min Cook Time: 1 hour

Yield 3 cups

5. Add the 1/4 cup of water to the pan. Stir the mixture periodically. When the oil begins to bubble, move onto the next step.

6. Now pour in the lentils along with 4 cups of water. If you prefer a thinner wot add more water to the pot. At this stage let the wot simmer for about 20-30 minutes. Taste the wot to check salt levels.

7. Take your wot off the heat and serve.

WOT

ወጥ

CHICKPEA STEW

Kik Wot ክክ ወጥ

1. Clean split chickpeas with warm water until the water runs relatively clear then drain the chickpeas.

2. In a medium sized pot add about 3 cups of water along with your cup of cleaned split chickpeas. Put

1 cup dried yellow split chickpeas 1 medium yellow onion finely chopped 1 medium tomato finely chopped 1 tablespoon tomato paste

the pot on medium heat and bring the contents to a boil. Boil the water for about 20 minutes to cook the chickpeas. Once the chickpeas are soft enough to bite through easily, drain them and set aside.

3. In a saucepan pour in the finely chopped onions

3 cups water

along with half of the oil. Cook on medium heat for

½ cup oil

10 minutes or until the onions have browned. Stir

2 tablespoons garlic puree 2 tablespoons ginger puree 1 teaspoon turmeric

the mixture every so often to ensure contents don’t stick to the bottom.

4. Pour the remaining oil, the finely chopped tomatoes,

1 teaspoon cardamom

and tomato paste into the pan and stir to combine.

1-2 jalapenos quartered and de-seeded

After about 5 minutes of cooking the mixture, move

Salt to taste

on to the next step.

5. Stir in the garlic puree, ginger puree, turmeric,

Prep Time: 35 min Cook Time: 1 hour

Yield 3 cups

cardamom, and salt. Let mixture cook for about 15 minutes while periodically stirring.

6. Add in the cooked split chickpeas and 3 cups of water. Cook the wot for another 10 minutes.

7. Take the wot off the heat and either serve as is or garnished with sliced jalapenos.

WOT

COLLARD GREENS

Gomen

ወጥ

In a large saucepan or a medium pot, pour in the chopped onions and half of the oil. On medium heat, cook the onions for about 10 minutes, or until brown, while stirring occasionally.

ምስር ወጥ

1 medium yellow onion finely chopped 1/2 cup of oil

2. Stir in the chopped tomato along with the rest of your oil. Cook for another 10 minutes.

3. Mix in the garlic puree, ginger puree, and turmeric.

1 tomato finely chopped

Let this mixture cook for about 15 minutes while

1 jalapeño pepper

periodically stirring.

3 bundles of collard greens 2 tablespoons garlic purée 2 tablespoons ginger purée

4. Dump in the chopped collard greens into the pot and stir to incorporate into the cooked mixture. Keep the pot on medium to low heat for another 15 min-

1/2 teaspoon turmeric

utes until the collard greens break down and soften.

1 teaspoon black pepper

Stir occasionally to ensure contents don’t stick to

1/4 teaspoon cardamon Salt to taste

Prep Time: 20 min

the bottom.

5. Take the wot off the heat and serve.

Yield 3 cups

Cook Time: 1 hour

WOT

ወጥ

POTATO STEW

Dinich Wot ድንች ወጥ

the oil. On medium heat, cook the onions until brown while stirring occasionally for about 10 minutes.

2. Stir in the chopped tomato along with the rest of your oil. Cook for about 10 minutes.

3. Mix in the garlic puree, ginger puree, turmeric, and

1 medium yellow onion finely chopped 1 tomato finely chopped 2 medium potatoes chopped into wedges

cardamom. Let this mixture cook for about 15 minutes while periodically stirring.

4. Pour in the water, carrots, and only half of your cut potatoes. Stir the mixture to combine. Cook the wot for about 15 minutes, stirring occasionally.

2 medium carrots halved and quartered

5. Dump in the rest of the cut potatoes and let the mix-

1/2 cup of oil

ture cook for another 15 minutes. The wot should be

3 cups of water

done cooking once the potatoes are relatively soft

1/2 tablespoon garlic purée 1 tablespoon ginger purée 1 teaspoon turmeric ½ teaspoon cardamom 2 jalapeño peppers for garnish Salt to taste

Prep Time: 30 min

1. In a large pot, pour in the chopped onions and half of

Cook Time: 1 hour

Yield 3 cups

to the touch.

6. Take the wot off the heat to serve.

BUNA

ቡና

Coffee Ceremony

BUNA

á&#x2030;Ąá&#x160;&#x201C;

Scenery STEP ONE

An Ethiopian coffee ceremony always starts with the scenery. Traditionally this begins by laying down dried grass (or more modernly a green plastic fringed mat) in the area where the ceremony will take place. Atop the place setting is where the equipment sits, including a jebena, an incense burner, and a display table that holds the set of coffee cups or cinis used to serve the buna. Cultural Mark In Ethiopia, women of the house are seen

conflict. If disagreements arose between

as the leaders in hospitality. Because of this

family, friends, or neighbors, their problems

belief, ceremonies are traditionally done by

were discussed over a round of coffee. Coffee

women. Women are also seen as community

ceremonies then blossomed into a time for

peace keepers and as the daily ritual of coffee

free and open discussion that laid the ground

drinking grew into more of a social practice,

work for reconciliations and peace.

the ceremony became a time to resolve

BUNA

ቡና

Roast STEP TWO

Roasting the coffee beans is the next and most important step. Start by washing the amount of uncooked coffee beans you wish to brew. After they are cleaned, place the beans in a shallow skillet that’s large enough to give the coffee beans room to move when they’re roasting. Place the skillet on medium heat and to roast for about 20 minutes or until the beans are dark brown in color.

Cultural Mark As the coffee beans darken in color, they

the hostess give thanks to the guests for their

begin to omit smoke that releases a powerful

company. In return, the guests express their

coffee smell. When the smoke is at its strong-

gratitude back to the hostess in the form of

est, it’s customary for the hostess to travel

spoken blessings and thanks.

about the room shaking the pan of roasting coffee to allow each guest to waft in the coffee smoke and fragrance. This act is done to let

BUNA

ቡና

Grind STEP THREE

Once the coffee is roasted, the beans are traditionally transferred to a mortar and pestle to be ground by hand. More contemporarily, an electric coffee grinder is often used to grind the coffee beans to quicken the process. If you decide to hand grind your coffee, break the beans down into a fine powder before brewing.

Brew STEP FOUR

Now that the beans have been ground, it’s time to brew the coffee. Funnel a few spoonfuls of your grounds into a jebena along with a couple of cups of water. The amount of grounds and water you place in the jebena will directly affect the strength and volume of the coffee, so tweak these amounts based on your preferences. Plug the top of the jebena and then bring the water to a boil by heating up the jebena on the stove top or a on portable electric burner. 33

BUNA

ቡና

Serve STEP FIVE

It’s finally time to serve the coffee. Take the jebena off the burner and place it in a carrying basket to cool a bit before serving. When pouring the coffee, keep the jebena raised about a foot away from the cups below. Keep the jebena at an angle as you pour to ensure the grounds stay at the bottom. After the coffee has been poured into the cups, add the amount of sugar each guest desires. Cultural Mark

Traditionally Ethiopian coffee ceremonies

names given to the three rounds of coffee is

are marked by three rounds of coffee servings.

abol, tona, and baraka. Each round of coffee

Each serving of coffee is believed to transform

is also meant to get progressively weaker

the spirit and the last round is said to bless

after the first cup served. The decreasing

each person who drinks the coffee. Each round

strength of the coffee is a result of the hostess

is given a title and these titles vary depending

adding water to the existing grounds in the

on the region. One example of a collection of

jebena until all of the rounds are complete.