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Ethiopian Tongue Stew

Hey lovely readers first of all if you want to donate cool and please do so. The donation form is right below the search bar down below. I would more then apreaciate it. Also please subscribe to my posts too so you can get an update of any new recipe that I post. Now I am going to tell you that you would have to put 1/4 cup of either olive, corn, canola, vegetable, sunflower, safflower, avocado or grapeseed oil in to either a slow cooker or an instant pot or similar types of cookers either 1 whole cow’s tongue or 6 goat’s or lamb’s tounges unseasoned. Select slow cook on either high or low for 4 hours. If still a little tough then you can repeat for another 2 hours. Don’t worry about the multi functional cooker because when time is up it will shut off on its own. The crockpot slow cooker you must turn that off when time is up and to do this you will have to set your timer at least 4 times for an hour each and honestly my best bet is get the multi functional cooker because it is a lot easier and foolproof.

Take the tongue(s) and let it cool and peel. Cut them in to small pieces and set this aside and keep the tiny bit of reserve stock from the tongue or tongues. Now make your Niter Kibbeh, Berebre and Simplified Mekelesha if you are going to make a spicy and or more robust stew then you will need the berebre and mekelesha. For mild use niter kibbeh and the latter is for all stews either spicy and or robust or mild. Set this aside and dice 1 onion or shallot and 3 cloves of garlic and add on high heat on stovetop 1 oz of oil and fry these until they are brown and add 1 small knob of ginger peeled washed and chopped then add 1 chopped green chili, 1 pinch of turmeric and the niter kibbeh for the mild stew.

I didn’t add the ginger when I made this because I made the more spicy robust stew by using the berebre and mekelesha along with the niter kibbeh. Add 1 bullion cube crushed or add 2 pinches of bullion powder with 3 dashes of maggi or knorr aroma for both the mild and spicy robust type. Add the tounge or tounges to this spicy mix and turn heat down to low. Cook for 15 minutes and enjoy with injera, chipati, rice or pasta.

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