Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns

Author:Kittee Berns [Berns, Kittee]
Language: eng
Format: epub
Publisher: Book Publishing Company
Published: 2015-02-09T08:00:00+00:00

1½

cups water, plus more if needed

½

red onion, diced (1 cup)

½

teaspoon salt

¼

cup Ye’qimem Zeyet (page 25)

2

tablespoons unsalted tomato paste

6

cloves garlic, pressed or grated (1 tablespoon)

¼

teaspoon Ye’wot Qimem (page 40; optional)

3

tablespoons ground berbere (see page 21)

½

jalapeño chile, sliced into ¼-inch rounds (optional)

Put the toasted flax powder in a medium bowl. Add the water and whisk to combine. Set aside to thicken, whisking the mixture occasionally.

Put the onion and salt in a medium, dry saucepan. Cover and cook over medium-high heat, stirring occasionally to prevent sticking and burning, until the onion has released its liquid and softened, about 5 minutes. Add the Ye’qimem Zeyet and stir to combine. Cover and cook, stirring frequently, until the onion is very soft and beginning to brown, about 5 minutes.

Decrease the heat to medium and stir in the tomato paste, garlic, and optional Ye’wot Qimem. Cook uncovered, stirring frequently, until the garlic and spices no longer taste raw and the mixture forms a thick sauce, about 5 minutes. Stir in the berbere. Quickly stir in the flaxseed mixture. Increase the heat to high and bring to a boil. Decrease the heat to medium and simmer gently, stirring frequently, until the sauce has thickened to the consistency of pancake batter and the oil has separated and glistens on the top, about 15 minutes. If the sauce is too thick, add up to ½ cup more water to thin it. Season to taste with additional salt if desired. Top with the optional chile.

Per cup: 541 calories, 7 g protein, 51 g fat (2 g sat), 23 g carbohydrates, 303 mg sodium, 138 mg calcium, 98 g fiber

Note: Because store-bought berbere spice will vary in ingredients, sodium levels may vary.

COOKING TIP: Toasting flaxseeds takes a little practice, so pay close attention and don’t walk away from the stove. If the seeds aren’t sufficiently toasted, the wot won’t have the deep-roasted flavor that’s essential to this dish, but if the flaxseeds burn, the dish will taste bitter.

STORAGE TIP: Toasted flaxseeds don’t store well because their oil goes rancid quickly, so be sure to cook this wot the same day you toast and grind the seeds. Eat it promptly too, because unlike other wot, this will only keep for a couple of days in the fridge.

Ye’telba Firfir (injera in a spicy flaxseed sauce): Put a portion of wot in a medium saucepan and heat over medium-low heat until hot. Add about twice as much chopped or torn injera as wot and cook, stirring frequently, until the injera has absorbed the sauce and softened and is heated through.

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