Yield: 32 ounces
In Eritrea, this is served at room temperature. I prefer to chill it or serve with ice.
5 oranges
4 tablespoons sugar
1. Peel the oranges and separate them into sections.
2. Put them in a blender and add 2 cups of water, and the sugar.
3. Blend until frothy.
4. Strain and serve.
Monday, December 5, 2011
Créme Caramel (Custard with Caramelized Sugar)
Yield: 6 servings
This dessert is not as common as it was in Morocco, but it is a popular in Italian restaurants. Caramel Coating: ¼ cup sugar
1. Heat sugar in a heavy pot over a low flame. Watch carefully and stir constantly as the sugar begins to melt.
2. Continue stirring and slowly heating until the liquid sugar is the color of maple syrup. Be sure not to let the sugar burn.
3. Remove the pot from the heat. Spoon 2 teaspoons of the liquid sugar into 1 individual custard cup.
4. Tilt the cup so the liquid sugar coats the inside of the cup.
5. One at a time, repeat steps 3 & 4 for the remaining five cups. If you are using a muffin tray, it is easiest to coat the cups one at a time. Set aside. The caramel coating will harden. Custard: 1 cup plus 3 tablespoons mild 1/3 cup sugar 2 eggs 1/8 teaspoon salt ¾ teaspoon vanilla
6. Preheat oven to 325°F.
7. Combine the milk, sugar, eggs, salt, and vanilla in a bowl and beat until the mixture is frothy.
8. Pour equal amounts of the mixture into each of the muffin cups.
9. Place a rack in a baking pan and place the muffin tray on the rack. Pour very hot (not boiling) water into the baking pan so the water rises about 1 inch around the cups.
10. Set the whole pan with rack, water, and muffin tray into the oven and bake for 50 minutes. Test for doneness by inserting a knife blade into the custard. If it comes out clean, the custard is done 11. Remove the muffin tray and chill it for at least 1 hour.
12. When the tray is entirely chilled, dip 1 muffin cup over a small plate. If the custard does not unmold easily, slide a knife blade between the custard and the side of the muffin cup and push gently.
13. Repeat the unmolding process for the remaining 5 cups.
14. Refrigerate them until they are served.
This dessert is not as common as it was in Morocco, but it is a popular in Italian restaurants. Caramel Coating: ¼ cup sugar
1. Heat sugar in a heavy pot over a low flame. Watch carefully and stir constantly as the sugar begins to melt.
2. Continue stirring and slowly heating until the liquid sugar is the color of maple syrup. Be sure not to let the sugar burn.
3. Remove the pot from the heat. Spoon 2 teaspoons of the liquid sugar into 1 individual custard cup.
4. Tilt the cup so the liquid sugar coats the inside of the cup.
5. One at a time, repeat steps 3 & 4 for the remaining five cups. If you are using a muffin tray, it is easiest to coat the cups one at a time. Set aside. The caramel coating will harden. Custard: 1 cup plus 3 tablespoons mild 1/3 cup sugar 2 eggs 1/8 teaspoon salt ¾ teaspoon vanilla
6. Preheat oven to 325°F.
7. Combine the milk, sugar, eggs, salt, and vanilla in a bowl and beat until the mixture is frothy.
8. Pour equal amounts of the mixture into each of the muffin cups.
9. Place a rack in a baking pan and place the muffin tray on the rack. Pour very hot (not boiling) water into the baking pan so the water rises about 1 inch around the cups.
10. Set the whole pan with rack, water, and muffin tray into the oven and bake for 50 minutes. Test for doneness by inserting a knife blade into the custard. If it comes out clean, the custard is done 11. Remove the muffin tray and chill it for at least 1 hour.
12. When the tray is entirely chilled, dip 1 muffin cup over a small plate. If the custard does not unmold easily, slide a knife blade between the custard and the side of the muffin cup and push gently.
13. Repeat the unmolding process for the remaining 5 cups.
14. Refrigerate them until they are served.
Macedonia di frutta (Fruit Salad)
Yield: 4 servings
This is the most common dessert offered in Eritrean restaurants. It never seems to vary, no matter where you eat it. The grenadine syrup is manufactured locally by the Asmara Wine and Liquor Company.
2 bananas, peeled and sliced
1 guava, peeled and cubed
1 papaya, peeled, seeded, and cubed
2 oranges, peeled and cut in pieces
¾ cup grenadine
1. Divide equal portions of each fruit into 4 bowls.
2. Drizzle 3 tablespoons of grenadine syrup over each portion.
3. Mix gently and serve.
This is the most common dessert offered in Eritrean restaurants. It never seems to vary, no matter where you eat it. The grenadine syrup is manufactured locally by the Asmara Wine and Liquor Company.
2 bananas, peeled and sliced
1 guava, peeled and cubed
1 papaya, peeled, seeded, and cubed
2 oranges, peeled and cut in pieces
¾ cup grenadine
1. Divide equal portions of each fruit into 4 bowls.
2. Drizzle 3 tablespoons of grenadine syrup over each portion.
3. Mix gently and serve.
Kablo Zigni (Spiced Cabbage Stew)
Yield: 4 servings At first we got this with pieces of potato in it, but Jack doesn’t care for potatoes. Our maid’s mother adds shredded carrot for color. This dish is quite light in color, so I’m not sure how much tomato paste she uses. 1/3 cup oil 1 onion, finely diced 4 teaspoons berbere 1 cabbage, finely chopped 3 tablespoons tomato paste 1 teaspoon salt
1. Heat the oil in a pot. Add the onions and sauté until golden.
2. Remove the pot from the heat. Add the berbere and stir.
3. Add the cabbage to the pot, and mix well to coat thoroughly.
4. Return the pot to the head and add 2 cups of water. Bring to a boil and simmer for 15 minutes
5. Add the remaining 2 cups of water and the tomato paste, and salt. Stir, and simmer for another 10 minutes. Serve with injera.
1. Heat the oil in a pot. Add the onions and sauté until golden.
2. Remove the pot from the heat. Add the berbere and stir.
3. Add the cabbage to the pot, and mix well to coat thoroughly.
4. Return the pot to the head and add 2 cups of water. Bring to a boil and simmer for 15 minutes
5. Add the remaining 2 cups of water and the tomato paste, and salt. Stir, and simmer for another 10 minutes. Serve with injera.
Kulu’wa (Eritrean Chopped Meat)
Yield: 4 servings
Although many Eritrean dishes are highly spiced (they are doing a number on my digestive system), this one is flavorful, but not very spicy.
3 tablespoons unsalted butter
1 onion, finely diced
1 tomato, finely diced
2 cloves garlic, finely diced
½ teaspoon berbere
1 pound top round beef, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon pepper
1. Melt the butter in a large frying pan. Sauté the onion until it is golden.
2. Add the tomato, garlic, and berbere. Stir.
3. Add the meat and sauté, stirring often, for about 10 minutes. The liquid will evaporate and the meat will be flavored with the vegetable mixture.
4. Serve with bread or injera.
Although many Eritrean dishes are highly spiced (they are doing a number on my digestive system), this one is flavorful, but not very spicy.
3 tablespoons unsalted butter
1 onion, finely diced
1 tomato, finely diced
2 cloves garlic, finely diced
½ teaspoon berbere
1 pound top round beef, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon pepper
1. Melt the butter in a large frying pan. Sauté the onion until it is golden.
2. Add the tomato, garlic, and berbere. Stir.
3. Add the meat and sauté, stirring often, for about 10 minutes. The liquid will evaporate and the meat will be flavored with the vegetable mixture.
4. Serve with bread or injera.
Ghee (Clarified Spiced Butter)
Yield: 1 ½ cups
Unsalted butter consists of oil, solids and water. Clarifying butter evaporates the water and separates the oil from the solids. The butter oil will keep indefinitely, unrefrigerated, without turning rancid. Ghee may be substituted for oil to add richness and flavor. I was first introduced to clarified butter in Morocco. It tasted a bit rancid to me, but is a delicacy in this part of the world. I haven’t noticed the same rancid flavor in Eritrea, so I have either acquired the taste, or adding the spices masks the rancidness.
1 pound unsalted butter
1-inch piece fresh ginger, peeled
¼ teaspoon dry basil
1 clove garlic
¼ teaspoon fenugreek
1/8 teaspoon cumin
¼ teaspoon turmeric 3 whole cloves
1/8 teaspoon celery seed
1/8 teaspoon coriander
1. Melt the butter in a pot over a low heat. Add the other ingredients and cook uncovered over an extremely low heat for 45 minutes. Check the pot occasionally, but do not stir.
2. Skim off and discard any froth or spices floating on the surface. Remove the garlic and ginger pieces and discard them.
3. Allow the butter to cool to room temperature for 30 minutes. The white butter-solids and the spices will fall to the bottom of the pot and collect as sediment.
4. Dip the clear, golden butter out of the pot with a ladle, leaving all of the sediment behind.
5. Pour the clarified butter through a clean piece of cotton cloth stretched over the mouth of a jar to remove any remaining spice particles.
6. Store the clarified butter in a jar in a cool place.
Unsalted butter consists of oil, solids and water. Clarifying butter evaporates the water and separates the oil from the solids. The butter oil will keep indefinitely, unrefrigerated, without turning rancid. Ghee may be substituted for oil to add richness and flavor. I was first introduced to clarified butter in Morocco. It tasted a bit rancid to me, but is a delicacy in this part of the world. I haven’t noticed the same rancid flavor in Eritrea, so I have either acquired the taste, or adding the spices masks the rancidness.
1 pound unsalted butter
1-inch piece fresh ginger, peeled
¼ teaspoon dry basil
1 clove garlic
¼ teaspoon fenugreek
1/8 teaspoon cumin
¼ teaspoon turmeric 3 whole cloves
1/8 teaspoon celery seed
1/8 teaspoon coriander
1. Melt the butter in a pot over a low heat. Add the other ingredients and cook uncovered over an extremely low heat for 45 minutes. Check the pot occasionally, but do not stir.
2. Skim off and discard any froth or spices floating on the surface. Remove the garlic and ginger pieces and discard them.
3. Allow the butter to cool to room temperature for 30 minutes. The white butter-solids and the spices will fall to the bottom of the pot and collect as sediment.
4. Dip the clear, golden butter out of the pot with a ladle, leaving all of the sediment behind.
5. Pour the clarified butter through a clean piece of cotton cloth stretched over the mouth of a jar to remove any remaining spice particles.
6. Store the clarified butter in a jar in a cool place.
Tsega Zigni (Spicy Beef Stew)
Yield: 4 servings
For extra flavor and richness, replace the oil with Ghee (see below).
½ cup oil
1 onion, finely diced
3 teaspoons berbere
1 pound beef stew meat, cut into ½ inch cubes (or smaller)
3 tablespoons tomato paste
1 teaspoon salt
1. Heat the oil in a pot. Add the onion and sauté it until it is golden.
2. Add the berbere and stir. Add the beef to the pot, and mix well to coat each piece with the onion and spice
mixture.
3. Cook over a low heat, stirring, for 3 minutes.
4. Add the tomato paste and 4 cups of water to the pot. Add the salt and mix well.
5. Bring the stew to a boil, then reduce the heat and simmer for 25 minutes.
6. Serve with injera or another bread.
For extra flavor and richness, replace the oil with Ghee (see below).
½ cup oil
1 onion, finely diced
3 teaspoons berbere
1 pound beef stew meat, cut into ½ inch cubes (or smaller)
3 tablespoons tomato paste
1 teaspoon salt
1. Heat the oil in a pot. Add the onion and sauté it until it is golden.
2. Add the berbere and stir. Add the beef to the pot, and mix well to coat each piece with the onion and spice
mixture.
3. Cook over a low heat, stirring, for 3 minutes.
4. Add the tomato paste and 4 cups of water to the pot. Add the salt and mix well.
5. Bring the stew to a boil, then reduce the heat and simmer for 25 minutes.
6. Serve with injera or another bread.
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