I spent part of the afternoon sitting in a coffee shop ..
next to three young women .. talking excitedly in Australian accents .. sharing one on of the largest pieces of chocolate cake I've ever seen
“Hold steady .. they'll be finished with it soon .. your Strawberry/Banana/Almond Milk Smoothie is just fine”
My attention diverted back to the task at hand .. deciding which blogs would get my vote in Saveur's 5th Annual Best Food Blog Awards. I tell you what .. if you're ever looking for inspiration .. my goodness .. they're nothing short of beautiful
As the trio planned for an upcoming event .. somewhere in France (!) .. their excitement was contagious .. what to wear .. what time to get there .. “Now .. their website says “no drugs .. duuuhhh, of course .. but what about alcohol .. do you think that would count?”
Pause .. quiet .. hummmm
“Women .. focus .. forget the booze .. the cake .. let's finish the cake”
In honor of my giggly world-traveling friends .. who brought great smiles to my day .. it seems an international recipe is in order.
Kai Wot .. a dish Aunt Kathie brought to January's food swap. Truth be told .. this is a family recipe .. Ethiopian cuisine holding a special place in our family's tradition. My Grandparents .. for the majority of their lives traveled the world as missionaries .. living 16 years in Ethiopia. In fact .. my Mom, aunts, and uncles were all born during that time.
If one came to a family gathering .. you'd walk in to find big pots of colorful Ethiopian dishes on the stove .. conversation during dinner would include spice induced tears and big belly laughs in between scoops of injera filled with variation of wot
Over the years I've decided there's nothing shy or subtle about Ethiopian .. it's a bold .. in your face flavor .. if there every was one. All variations seeming to begin with what seems like a ridiculous amount of onion for a base
It reminds me a bit of Indian food .. in that the ingredient list is short .. with a final product that is nothing short of incredible
- 8-10 purple onions, finely chopped
- 1-4 T. Berberi (more or less, depending on how spicy you like it)
- 1 lb. stew beef, cut into bite size pieces
- ½ c water (or more)
- ½ c butter (or more to taste)
- 1 T salt
- 1-4 T minced garlic
- Wash the cubed beef well, pat them dry with a towel, and set aside in the fridge (** Please don’t skip this step .. it's an important part of the process for tenderizing the beef)
- Finely chop the onions in a blender or food processor, until almost pureed.
- Transfer the onions to a heavy pot & cook on medium heat until they are day & have turned a reddish-brown color. Add the water and berberi. Cook an additional 30 minutes, stirring periodically, adding more water if needed so the sauce doesn't get dry (** this process allows for the berberi to become less bitter.
- Add the meat to the sauce & turn the heat down to low. Simmer for 45 minutes to an hour, adding a little water, if needed, to prevent the onions and meat from sticking to the bottom of the pan.
- After an hour or so of simmering, add the butter, salt, and more water if the sauce is getting dry. Simmer another hour.
- Just before serving, stir the freshly minced garlic into the sauce. Serve with Injera
% Protein: 26
% Carbs: 38
% Fat: 38
This is one of those dishes that is even more delicious the second day!