For some this is an introduction in to African food. In the eastern part of Africa especially on the Horn of Africa itself the food is very delicious and the influence of Indian cooking is strong here.
No one uses red palm oil, crayfish, stockfish or smoked dried fish as a seasoning agent. However the use of bullion cubes is everywhere. What I mean is maggi or knorr which is common.
However West Africans use onga, jumbo, maggi or knorr for seasoning. Any type of bullion cube is ok for this dish. Also the spices to use this dish can be found in any Indian and Pakistani grocery store except for the tosim, koseret and beso bela. This can be found in grocery strore selling Ethiopian groceries. I am going to walk you though with some links that you will need to some spice blends that you need before we go any further.
This is a simple and easy fool proof way of making this dish and I hope you enjoy it. First make berebre, mekelesha and niter kibbeh before you get started. This is an absolute must while making any type of Ethiopian stew dish.
I washed 1 kilo or 1 pound of chicken and boiled 4 chicken eggs or 12 quail eggs for 10 minutes and set this aside. If you can’t get fresh quail eggs you can use 1 can of quail eggs. Just open it then drain and rinse them and set aside.
In a pot on high heat I added 1/4 cup of olive oil, cut 1 onion or shallot in to half moon slices and stirred them until it was brown. I added 1 pinch of vegtea seasoning or 1 bullion cube, 3 dashes of maggi or knorr aroma, my berebre, mekelesha and niter kebbeh which is intened for single use only. Add the chicken and let it cook in the spices and add 1/2 cup of water and let it cook on low heat for 30 minutes or until the chicken is done.
If using fresh eggs, crack the eggs and rince them under cold water since you cooked them ahead of time. If canned then add the rinced quail eggs to the pot. Add 1 tsp of cornstarch to 3tbs of water to make a slurry and add this to the pot of a thickening agent at the end.
Stir until it gets thick being very careful not to break the eggs. If you want quail eggs then go to an Asian market. People from Phillipines, Thailand, Vietnam and other South East Asian communities eats these.
If you can’t source them then that is ok. Just do not forget the chicken eggs.
Now it is ready to be enjoyed with injera or chapati.
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