{"id":6382,"date":"2005-08-21T21:15:00","date_gmt":"2005-08-21T21:15:00","guid":{"rendered":"http:\/\/www.earthwidemoth.com\/blog\/2005\/08\/21\/berbere-on-inje\/"},"modified":"2005-08-21T21:15:00","modified_gmt":"2005-08-21T21:15:00","slug":"berbere-on-inje","status":"publish","type":"post","link":"https:\/\/www.earthwidemoth.com\/blog\/2005\/08\/21\/berbere-on-inje\/","title":{"rendered":"Berbere on Injera"},"content":{"rendered":"\u23f3 Approximate reading time: <\/span> 4<\/span> mins<\/span><\/span>

I rarely write about recipes for a couple of reasons: (-1-) I’m not good at
\nkeeping a record (measures, notes, images) of what I’m doing when I cook and
\n(-2-) I rarely follow recipes.  Instead, I work with what I’ve got on hand,
\nand as often as it turns out great, it turns out, well, just so-so. 
\nBerbere sauce, the Ethiopian treat E. taught me how to make, might be one of the
\nfew exceptions in terms of consistency.  When I make it, I’m generally
\nsatisfied with the results; it’s not easy to make it badly, in other words. 
\nAnd so, because I’m making berbere sauce for topping the injera we carried home
\nfrom Rochester Friday, I thought to break down the rough process I follow, blog
\nthe making of this stuff (because I’m crazy about it, and I mention it here at
\nleast once a month).<\/p>\n

<\/p>\n

First, close the doors to all non-vital rooms.  The onions can be
\noverpowering, and they’ll linger in your clothes, seep from your pores, and make
\nyou think you smell of them for at least at day.  Obviously the more fresh
\nair circulating around your cooking space, the better.<\/p>\n

Here’s what I’m using to cook for the three of us (D., Ph. and me) plus
\ncompany.  You should know, too, that I like to carry this stuff forward for
\na couple of meals, so I cook to have leftovers.  This amount should last at
\nleast two meals, maybe three–for three people.  So, serves nine or so?<\/p>\n

Today, I’m using six fist-sized yellow onions, two small tomatoes, two
\nboneless chicken breasts, a small can of tomato paste, a cup+ of vegetable oil
\nand a basic mix of seasonings: salt, garlic powder, seasoned salt, and berbere
\npowder.  Berbere powder is a mix of roasted spices; you can
\norder it online<\/a>
\nor pick it up from a specialty foods shop. You can make the sauce without the
\nchicken or substitute chicken for beef (chunkable beef rather than hamburger). 
\nThe tomato paste is also optional.  It thickens the sauce and deepens its
\nred color, but what it adds in terms of flavor is negligible in my opinion.<\/p>\n

 
\n\"Chicken<\/a>
\n\"Ingredients\"<\/a><\/p>\n<\/p>\n

To begin, in a large pot, heat the oil.  I usually start with about a
\ncup, then add depending on whether it looks like enough.  Basically, my
\ngauge is that the onions should seem thoroughly oiled while cooking.  Heat
\nthe oil, then add the chopped onions.  I halve the onions and use a food
\nprocessor to break them down into small pieces.  Lately, I’ve been starting
\nwith room-temperature onions, chopping them in the processor, then putting them
\nin the refrigerator for a few hours.  When the come out of the
\nrefrigerator, their liquid is somewhat separated and easy to drain.  This
\nmakes for a drier start to the process, but it boosts the capillary effect of
\nthe onions as they mix with the oil (and eventually the spices), so as they
\nemulsify, they pick up a nicer flavor–or so I like to think, whether or not the
\nscience holds up.<\/p>\n

\n\"Tomatoes\"<\/a> \"Oil<\/a><\/p>\n

Okay.  The oil is heated.  You’ve added the chopped onions. 
\nStir it regularly over high heat for about twenty minutes.  Add a small bit
\nof water if it seems too thick or prone to burning (lower the heat just a bit,
\ntoo).  Next, add a teaspoon of garlic powder, a teaspoon of seasoned salt
\n(regular salt will work too), and a heaping tablespoon of berbere powder. 
\nAlso drop in the tomatoes.  I halve the tomatoes then slice them thin; you
\ncan use one tomato or two.  Stir, stir, stir, reduce the heat just a small
\nbit, and continue to cook\/stir for another ten minutes.<\/p>\n

\n\"Onions<\/a>
\n\"Berbere<\/a>\n<\/p>\n

Add the chicken.  Stir, stir.  Reduce the heat just a bit. 
\nThen let it cook.  Maybe a half hour. <\/p>\n

\n\"Everything<\/a>
\n\"On<\/a>\n<\/p>\n

So the actual cooking part takes about an hour.  You can cook it longer;
\nit only improves the flavor of the chicken.  What you have will be a
\nchili-like consistency–a berbere sauce ready for putting atop spaghetti or
\ninjera.  If you want to make this more like Doro W’et, you can add a couple
\nof whole boiled eggs with slits in the sides (add them around the same time as
\nthe meat…after the sauce is relatively well established).  And you could
\nuse bone-in chicken, but that would probably add ten or fifteen minutes to the
\ncook time.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u23f3 Approximate reading time: <\/span> 4<\/span> mins<\/span><\/span>I rarely write about recipes for a couple of reasons: (-1-) I’m not good at keeping a record (measures, notes, images) of what I’m doing when I cook and (-2-) I rarely follow recipes.  Instead, I work with what I’ve got on hand, and as often as it turns out great, it turns out, well,…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[8],"tags":[512],"class_list":["post-6382","post","type-post","status-publish","format-standard","hentry","category-gobstuff","tag-food"],"yoast_head":"\nBerbere on Injera - 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Pass. What was the last film you saw at the cinema? A Series of Unfortunate Events What is your favorite TV show? Family Guy What did you have for breakfast?\u2026","rel":"","context":"In "Under a Bushel"","block_context":{"text":"Under a Bushel","link":"https:\/\/www.earthwidemoth.com\/blog\/category\/under_a_bushel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6380,"url":"https:\/\/www.earthwidemoth.com\/blog\/2005\/08\/19\/summer-gotaway\/","url_meta":{"origin":6382,"position":2},"title":"Summer Gotaway","author":"Derek Mueller","date":"August 19, 2005","format":false,"excerpt":"It wasn't exactly the two-day leave I'd hoped for just before the first hard kick of fall semester activity; I was counting on a couple of nights in NYC, Lake Placid or possibly Vermont, but (my) poor planning left D. and me with tame options by comparison, and so a\u2026","rel":"","context":"In "Gobstuff"","block_context":{"text":"Gobstuff","link":"https:\/\/www.earthwidemoth.com\/blog\/category\/gobstuff\/"},"img":{"alt_text":"Abyssinia Restaurant","src":"https:\/\/i0.wp.com\/photos23.flickr.com\/35448362_96fc94b628_m.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":6011,"url":"https:\/\/www.earthwidemoth.com\/blog\/2004\/02\/13\/each-dish-harml\/","url_meta":{"origin":6382,"position":3},"title":"Each Dish Harmless Might Mix Inside, Lub-dub","author":"Derek Mueller","date":"February 13, 2004","format":false,"excerpt":"[Clash Combat Rock] Home for a late lunch yesterday, a gobbled Ethiopian fingerplate waiting to be eaten since the weekend, injera and spicy, saucy globstuff. The President's dentals were on CNN, pearl rows pocked with 1973 repairs. Proof, X-rayed evidence of military service in the Alabama National Guard. This turned\u2026","rel":"","context":"In "Gobstuff"","block_context":{"text":"Gobstuff","link":"https:\/\/www.earthwidemoth.com\/blog\/category\/gobstuff\/"},"img":{"alt_text":"You are dishcloth cotton.","src":"https:\/\/i0.wp.com\/www.earthwidemoth.com\/blog\/img\/dccotton.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":7226,"url":"https:\/\/www.earthwidemoth.com\/blog\/2009\/09\/16\/verbal-sauce\/","url_meta":{"origin":6382,"position":4},"title":"Verbal Sauce","author":"Derek Mueller","date":"September 16, 2009","format":false,"excerpt":"I'm between classes: two sections of ENGL328: Writing, Style, and Technology. Today was our third meeting in the first section. The third meeting of the second section happens in 90 minutes. The only trouble with teaching two sections is that the session details collapse into one another. That is, I\u2026","rel":"","context":"In "Dry Ogre Chalking"","block_context":{"text":"Dry Ogre Chalking","link":"https:\/\/www.earthwidemoth.com\/blog\/category\/dry_ogre_chalking\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7431,"url":"https:\/\/www.earthwidemoth.com\/blog\/2014\/03\/04\/a-kind-of-real\/","url_meta":{"origin":6382,"position":5},"title":"A Kind of Real","author":"Derek Mueller","date":"March 4, 2014","format":false,"excerpt":"I rarely mention dreams because I rarely remember them. But this morning. This morning I woke up from a vivid (seriously, vivid-qua-real) dream in which exactly twelve mud wasps had landed on me and were checking things out, feeling around for something to eat or sting or who knows. 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