I often compare Ethiopian food to Indian food because both styles employ complex combinations of a plethora of spices. So far I've found the following spices to be prominent flavors in Ethiopian food: ginger powder, cardamom seed powder, cinnamon, coriander, and to a lesser extent: allspice and cloves.
Indian cooking uses spice blends called curries, and middle eastern cooking uses a spice blend called za'atar. Likewise, Ethiopians have a blend called berbere, whose core constituents are: ground-up dried hot peppers, paprika, ginger powder, cloves, coriander, and 2 unique spices that are difficult to find: rue berries and ajwain (ie: carom) seeds.
I used this recipe for making berbere from the Epicurious website:
- 1/2 teaspon fenugreek
- 1/2 cup ground dried New Mexico chiles (I used dried ancho chiles)
- 1/4 cup paprika
- 1 tablespoon salt
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
The first time I sort of winged it. I cooked down a tomato in a small sauce pan, and boiled the split peas for 10 minutes in a pot. Drained the peas, reserving the liquid, put them back into the pot with the tomato sauce, some berbere, and some of the reserved liquid. Stewed for 30 minutes. Added a bunch of cayenne for kick, and salted to taste.
The second time, I started by sauteing some onion, garlic, and ginger. Again, I boiled the peas for 10 minutes, this time draining without reserving. Threw them in with the onion mix, added fresh water and berbere, and stewed for 45 minutes or so.
3rd time: Mesir Wat Using Du Puy Lentils
I decided I should try to follow a recipe to get some more ideas of how to accomplish what I was after. I used this one:
* 1 cup dried red lentils
* 1 onion, chopped
* 1-3 cloves garlic, minced
* 1 small can tomato paste
* 2 cups vegetable broth or water
* 1 Tb paprika
* 1 ts ground ginger
* 1 ts turmeric
* 1 ts Garam Masala
* 1 Tb berbere OR an additional 1 Tb paprika OR 1 Tb cayenne pepper
* Sea salt to taste
* Ground black pepper to taste
* Oil for frying
"1. Soak lentils for at least an hour in water
2. Drain and rinse and set aside
3. Saute onions and garlic in oil until golden
4. Add broth or water
5. Add spices and tomato paste
6. When gently boiling, add lentils
7. Turn down heat and simmer until lentils are tender and it's a thick stew
8. Serve with rice, Injera bread or pita bread"
Conclusions: Onions, ginger, and garlic are a must. The berbere from Epicurious needs more: cinnamon, ginger, allspice, salt, and cayenne pepper (or I should have used a hotter pepper than an ancho chili). Garam massala is a good addition, as is some tomato paste. A bay leaf would help round it all off. I should try using broth instead of water. Lastly, it's important to par-cook the lentils or peas prior to stewing... and it's not a good idea to reserve the liquid from this stage.