Three Eritrean Sauces

Silsi (Spiced Tomato), Ades (Lentil), and Shiro (Smooth Chickpea)

As a gentleman from Eritrea taught Lindsay Sterling in Portland, Maine. 

Notes: He served these three vegetarian sauces on sourdough flatbread called injera. He shared this platter with friends who all ate from it with their hands, using ripped pieces of the flatbread to scoop up sauces into delicious bites. If you can't find injera at an Eritrean/Ethiopian market or store near you or don't want to make your own (it takes 3 days to ferment and is quite tricky), serve these sauces as dips or spreads with sourdough toast.

Before you start this recipe you'll want to make the Eritrean spiced butter, and order berbere spice and shiro powder online. Once you have those and the rest of the ingredients, making these sauces is easy. 

Cooking time: 45 min
Makes: 6 servings as a light meal

Ingredients

• 2 Tbsp Eritrean spiced butter (omit this for a vegan or lactose-free version)
• 1 red onion, finely diced
• 1/2 cup corn or canola oil
• 3 Tbsp berbere spice
• 5 large red tomatoes
• 1/2 cup shiro powder 
• 1 cup pink lentils 
• 4 pieces injera or a loaf of whole wheat sourdough (or gluten free bread as desired)
• small fresh green chilis for garnish (optional)

Equipment

• sheet pan/cookie sheet
• cutting board
• knife
• three medium sauce pots
• blender or food processor
• spatula
• wooden spoon

Instructions

1. In a medium sauce pan on medium heat, saute a finely diced onion in 1/2 cup corn or canola oil for about ten minutes, stirring often, until onion is soft. Put the lid on between stirring. 

2. In another medium sauce pot, bring 4 cups water to a boil. Spread lentils on a sheet pan or tray and sort through them with your fingers, removing any non-lentil debris.

3. Rinse lentils, and add them to the heating water. Bring them to a boil, turn heat to medium-low and and continue to simmer until the lentils have softened somewhat but still have a little firmness to them and hold their shape. 

4. To the pot of frying onions, add 3 Tbsp berbere spice and cook another ten minutes, stirring frequently. 

5. Blend tomatoes in blender or food processor until smooth. Add the blended tomatoes to the frying onions along with 2 Tbsp spiced butter. Simmer for five more minutes, stirring frequently, and adding salt to taste. This is the first sauce, spiced tomato, or silsi.

6. In a third pot (small or medium size), bring 2 cups of water to boil.  

7. Once the lentils are half-way cooked, mix in 1 cup of the spiced tomato sauce and continue cooking on medium low until lentils are soft. Taste for seasoning and add salt as desired to finish. This is the lentil sauced called ades.

8. Once the water in the third pot is hot, stir in 3/4 cup spicy red sauce and continue to heat. Once it comes to a boil, turn it to simmer and whisk in 1/2 cup shiro powder. Heat on medium, stirring intermittently until the sauce becomes thickened, and slightly looser than pudding. Turn off heat.

9. Serve Eritrean sauces (spiced tomato, chickpea, and lentil) on injera or with slices of sourdough. Decorate the edges of the injera with small, fresh green chilis. Have extra injera or bread at the table. 

Trinidadian Garbanzo and Potato Curry

As Steve Fortune, from Marabella, Trinidad and Tobago, taught Lindsay Sterling in South Portland, Maine.

Notes: Steve served this 30-minute vegetarian curry with a flaky homemade flatbread, which takes about 2 hours to make. If you don't have time for the flatbread, use store-bought flatbread or serve with rice in a bowl. Steve uses Chief brand curry powder from Trinidad and Tobago: a blend of coriander, cumin, turmeric, fenugreek, fennel, chili pepper, and ajwan. The garbanzos and potatoes would taste great with other varieties of curry as well.

Makes: 4 servings
Cooking Time: 30 minutes

Ingredients

• 2 Tbsp vegetable oil
• 1/2 small yellow onion, medium dice
• 2 cloves garlic, peeled and chopped
• about 3 cups water, divided
• 2 Tbsp curry powder (he used Chief brand from Trinidad and Tobago)
• 4 large or 8 medium potatoes, peeled and sliced into wedges
• 1 can garbanzo beans, drained and rinsed
• salt and black pepper to taste
• 4-8 pieces of flatbread

Equipment

• cutting board
• knife
• vegetable peeler
• measuring spoons and cups (or just eye-ball it)
• medium pot
• mixing spoon

Instructions

1. In a medium pot on medium high heat, saute onions and garlic in 2 Tbsp oil for about 2 minutes. 

2. Mix 2 Tbsp curry powder with 1 cup water, and pour the mixture into the pot with the onions and garlic.

3. Let the mixture cook until most of the water evaporates and you have a slurry of spices and onions. Add the sliced potatoes. Stir to coat the potatoes with the curry and let cook 2 minutes.

4. Add enough water to almost cover the potatoes, and let cook until potatoes are almost done (soft, but not mushy). 

5. Stir in the garbanzo beans. 

6. Serve with flatbread.

Burundian Spicy Rice

Ipilau 

As Assumpta Karire from Gitega, Burundi, taught Lindsay Sterling in Portland, Maine. Photos by Lindsay Sterling.

Serves: 8
Cooking time: 30-45 minutes
Note: Assumpta said: "ipilau has everything in it that you need." In Burundi, it's often served with beans, stewed greens, baked chicken with saucy vegetables, and salad.

Ingredients

• 2 Tbsp vegetable oil
• 1/2 green pepper, sliced
• 2 large onions, large dice
• 1/2 cup carrots, cut into 1 1/2 inch segments
• 4 tsp pilau spice mixture (see below)
• large handful green beans
• 1/2 cup peas
• 2 1/2 cups white long-grain rice such as basmati or jasmin
• 4 cups water

Ipilau Spice Mixture:

• 6-16 small, hot dried chilis or 1-3 tsp ground chili powder depending on your spice preference
• 1 tsp whole black peppercorns
• 1 tsp ground cinnamon or 5 pieces (1-2 inches long)
• 10 whole green cardamon pods
• 1/2 tsp whole cloves
• 1 tsp whole cumin
• 1 piece whole mace or 1/2 tsp mace powder (optional)
• 1/2 tsp ground nutmeg
• 3 bay leaves
• 3 whole star anise
• 1 tsp coriander seeds

1. Blend the ipilau spices in a spice grinder or coffee grinder. You'll have about 12 teaspoons total of the spice mixture. You'll only use 4 tsp today, so put the extra in a small jar or ziplock and use it again next time you make ipilau.

2. Choose a large pot that has a lid. With the lid off, saute onions and peppers in oil for twenty minutes on medium.

3. Add carrots, salt, spices, peas, green beans, and rice. Saute for a couple minutes, stirring, and then add water.

4. Bring to a boil, put lid on, turn heat to low. Rice is ready in about 15 minutes when all the water is absorbed and rice is soft.

Guatemalan Handmade Tortillas

As D., from a village near Uspantan, Guatemala, taught Lindsay Sterling in Freeport, Maine.

Note: My Guatemalan friends eat these thick tortillas like bread with breakfast, lunch, and dinner. The day we cooked together they ate them with their favorite homemade Guatemalan chili sauce and chicken and vegetable soup.
Makes: 4-6 servings
Cooking Time: 45 min

Ingredients

• 3 cups instant corn masa flour (she used Maseca brand)
• about 3 1/4 cups water

Instructions

1. Put the masa flour in a wide bowl. Add water and knead with your hands for about 5 minutes until you have a smooth, soft dough that leaves the sides of the bowl clean. Form a smooth top and let the dough sit for 5 to 10 minutes in the mixing bowl covered with a clean towel.

2. Heat a crepe pan, flattop griddle, or an iron skillet (whatever you make pancakes in should work) to medium heat. 

3. Watch this video to see how she formed the tortillas by hand. She did not use a tortilla press. Her dough was softer (it had more water in it) than the dough that works well in a tortilla press.  You basically break off a enough dough to form a lime-sized ball, then pat it back and forth between your hands until you have a flat disc shape about 1/4-inch thick.

4. Place the tortilla on a hot, dry pan and don't move it for about 2 minutes. (Depending on your pan, you may have to wipe an oiled paper towel on the surface to help the tortilla not stick. My Calphalon stainless steel pan does not work at all for this. My iron skillet works well, as does any pan with a nonstick surface.)

5. When the side of the tortilla facing down looks golden in parts, flip it over and heat the other side for minute or two until it is golden in parts. If you are burning the tortilla before the inside is cooked (cooked looks a darker shade of yellow than the pale raw dough), then turn your heat down a smidge.

6. Place the finished tortilla in a basket. This allows the steam to release - otherwise the trapped steam makes soggy tortillas. Continue forming and cooking tortillas until all your dough is gone.

Armenian Bulgur in Lettuce Leaf

Add this tangy bulgar filling to fresh lettuce (or grape) leaves for a great vegetarian appetizer.

This is the sumac spice. It's tangy, not spicy. 

This is the bulgar. 

Itch

As Maggie Saab, whose family was from Kilis, Armenia (today part of Turkey), taught Lindsay Sterling in Falmouth, MA.

Active time: 20 minutes
Total time: 1 hour
Serves: 4-6
Note: You'll likely need to find the asterisked ingredients online or at a Middle Eastern market.

Ingredients

• 1 Tbsp olive or vegetable oil
• 2 yellow onions, diced
• 6 oz. tomato paste
• 2 Tbsp lemon juice
• 2 Tbsp sumac*
• 2 tsp salt
• 1 cup fine grain (#1) bulgur wheat*
• 3 cups water
• 1 head fresh lettuce or 1/4 head cabbage or fresh grape leaves
• 6-12 sprigs fresh spearmint
• 6-12 sprigs fresh parsley
• Small dish of delicious olives with pits (optional)
• 6 pita bread or flatbread (optional)
• 8 oz. mild white cheese such as hallum (queso blanco also works) (optional)
• 6-12 small sprigs fresh thyme (optional)

Equipment

• large pot with lid
• spoon
• liquid measuring cup (or eyeball it)
• cutting board
• chef knife
• mixing spoon
• serving platter
• bread basket or serving plate
• 4 small serving plates (for sides of olives, herbs, leaves, and cheese)

Instructions

1. In a large pot with lid, saute onions in oil until soft. Add tomato paste and three cups water and bring to a boil. Add salt, sumac, and lemon juice. Once this boils, stir in the bulgur wheat and cover. Let the mixture sit off heat for about 40 minutes.

2. Adjust the texture. If after resting the bulgar has not become a paste, stir in a little bit more bulgur, which will soak up more liquid. The texture you want is is a soft, yet firm paste. If the mixture is too firm and dry you could stir in little bit more water. If adding water or bulgur, let the mixture rest again before serving so the bulgur has time to soak up liquid.

3. Serve itch on a family-style platter, garnished with fresh parsley sprigs. Put out additional fresh leaves of lettuce, cabbage, or grape vine; and fresh spearmint and/or parsley leaves. Guests spoon the itch (the bulgar dish) onto the leaves and top with a fresh sprig of parsley and/or mint. Delicious! Armenian itch also goes well served along with olives, pieces of pita, and slices of mild white cheese with sprigs of fresh thyme.

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Tanzanian Winter Squash

Futari Ya Maboga

As Iman Lipumba from Dar es Salaam, Tanzania, taught Lindsay Sterling in Portland, Maine. Adapted from A Taste of Tanzania, by Miriam R. Kinunda. Photos by Lindsay Sterling.

Note: You can make this dish to by saucy or not depending on how much liquid you add. Cooking time: 30 min.
Serves: 6

Ingredients

• 2 Tbsp oil
• 1/2 small onion, medium dice
• 1 butternut squash (or kobocha or hubbard), or about 1 1/2 lbs., peeled and seeded, and sliced into rectangular planks 1/2" x 2" inches
• 1/2 inch fresh ginger, peeled and grated or finely chopped
• 1 tsp cardamom powder or 3 whole black/brown cardamon pods (green also tastes good)
• 1/2 tsp salt
• 1 can coconut milk
• 1/2 tsp turmeric
• 1-3 cups water (if you want sauce - enough to hit the squash in the pot shoulder high)
• dash cinnamon to taste

Instructions

Heat oil in large pot and saute onion until soft. Add ginger and cardamon, stir for one minute; then add water, coconut milk, and salt. Stir and bring to a boil. Add squash and turmeric. Once liquid boils again, cover pan and turn heat to low. Try not to stir or bump the squash if you want nice large pieces. Remove cardamon pods if you used them. Serve pieces of squash with sauce. Sprinkle cinnamon on top of each dish to taste.

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Chinese Cucumbers

As Ann Shen from Guilin, China, taught Lindsay Sterling in Portland, Maine. Photography by Lindsay Sterling.

Cooking time: 15 minutes
Makes: 4-6 servings

Ingredients

• 1 long or 2 smaller cucumbers
• 2 Tbsp Chinese black vinegar* (if you're gluten free, please substitute with another vinegar - this is made with barley)
• 2 Tbsp sesame oil
• 2 Tbsp soy sauce (if you're gluten-free, please check the label on this before use)
• 3-4 Tbsp Chinese chili paste* (crushed dried red chilis in oil with Sichuan pepper, salt, and peanuts)
• 4 green onions, sliced into thin circles
• 1/2 cup roughly chopped cilantro

*Find these ingredients at an Asian market near you, or online. For the black vinegar you could substitute red wine, white wine, rice, cider vinegar, or balsamic with a little water added to it. For the chili paste, you could use anything hot - try some chili flakes sauteed in oil, chili oil, or the more mainstream Sambal Olek chili paste (this is much hotter so use only 1 Tbsp) - and add a handful of whole peanuts.

Instructions

1. The goal is to have equally long, wedge-shaped segments of cucumber to stack into a neat pile. To do this, cut the cucumber into equally sized segments, about 2 inches long. Then cut the segments in half lengthwise and then cut the haves lengthwise again into to wedges.

2. On a serving platter, stack the cucumber segments on top of each other like a wood-pile.

3. Pour the vinegar, sesame oil, and soy sauce over the cucumbers and around them on the dish.  

4. Spoon Chinese chili paste on top and around the cucumbers.

5. Sprinkle green onions and cilantro on top.


 

Congolese Orange-Ginger Energy Drink

As Constance Kabaziga's daughter, from Kinshasa, Democratic Republic of Congo, taught Lindsay Sterling in Freeport, ME. Photo by Ted Axelrod. 

Note: This awesome energy drink cleanses and burns in a reviving way. It wakes you up with flavor!

Makes: 10 servings
Cooking time: 20 minutes

Ingredients

• 1 quart of orange juice
• 6-inch stalk of ginger
• Sweetener (optional)
• Pineapple juice (optional)

Instructions

1. Peel and cut ginger into chunks.

2. Blend ginger in blender with orange juice. Pour juice through a mesh strainer to strain out the ginger fibers.  

3. Serve the strained ginger-orange juice straight as a refreshing and healthy energy drink. Add sweetener or fresh pineapple juice if you wish.

Vietnamese Papaya Salad

As Hop Nguyen, from Bac Ninh province, Vietnam, showed Lindsay Sterling in Yarmouth, ME, February 7, 2010.

Makes: 4 servings as appetizer or side salad
Active time: 20 minutes
Note: To find a green, unripe papaya for this dish, you may luck out at your mainstream supermarket. If not, Google your location and "Asian Market" to find an Asian market near you or try ordering green papaya online. Whole green papayas are large, firm, and have green skin. Some Asian markets sell freshly shredded papaya. It looks like light green spaghetti noodles and is ready for making the salad.

Ingredients

• 1 lb. shredded green papaya
• 1-2 carrots
• 2 Tbsp + 1 tsp sugar
• 1 Tbsp + 2 tsp salt
• juice of ½ lemon
• 1 heaven point chili pepper, diced
• 1 c. raw peanuts
• large handful fresh thai basil, cilantro, or mint leaves

Instructions

1. Toast peanuts dry in a saute pan until fragrant. Peel carrot with a peeler and cut the peels into shoelaces. You want about 1 cup shredded.

2. Soak papaya and carrot in salt water (1 Tbsp salt) in large mixing bowl for about ten minutes to begin to soften. While they’re soaking, put peanuts in a quart size ziplock bag with towel over it and tap with a meat grinder until peanuts are the size of small gems. If you want to make a fancy garnish, carve carrot into flower.

4. Strain carrot and papaya. Squeeze handfuls of them hard and you’ll wring almost a cup of water out. Mix in salt, then sugar, then lemon juice. Mix until you see the papaya start to become more limp. Strain remaining liquid and mix in peanuts.

5. Serve topped with whole leaves of fresh cilantro, basil, or mint, and your decorative carrot-flower

Bulgarian Bean Soup

As Svetla Popova, from Kustenvil, Bulgaria, taught Lindsay Sterling in Portland, Maine. Photos by Lindsay Sterling.

Serves: 6
Cooking time:  30 minutes (using pressure cooker) or 1-2 hours (using regular pot), plus soaking beans overnight
Notes: Svetla says, “Why do you have to put chicken stock in everything?” Good point. This dish goes well with spanikopita for a wonderful vegetarian meal. 

Ingredients

1 1/2 cup dry beans (any kind you like, she used kidney)
1 stalk celery, medium dice
1 medium onion, medium diced
2 carrots, cut into ½-thick rounds
½ green pepper, large dice
1 ½ Tbsp paprika
1 1/2 cups crushed tomatoes
1 Tbsp chopped fresh spearmint
2 cloves garlic, minced
about 2 tsp salt

Instructions (if using pressure cooker)

1. Generously cover beans with boiling water and let soak over night or at least a few hours before cooking.

2. Strain beans, and put into pressure cooker on high with 5 cups water, onion, carrot, green pepper, celery, and paprika. Once safety valve hisses on the pressure cooker turn down heat to medium-low and cook for 20 minutes. If using a regular pot, it could take anywhere from 50 minutes to 2 hours to soften the beans, depending on how old they are.

3. Then put whole pot in clean sink, run cool water over pot until it stops hissing, and open it up to add tomato and salt to taste. Simmer to incorporate, 5 minutes. Turn off heat and add fresh mint and garlic before serving.

Instructions (if using regular soup pot) 

1. Generously cover beans with boiling water and let soak over night or at least a few hours before cooking. 

2. Strain beans, and put into large pot with 6 cups water and paprika. Once boiling, turn down heat to medium-low. Cook for 45 minutes. Add onion, carrot, green pepper, celery and continue cooking until beans and veggies are soft, 15-60 minutes depending on the age and type of beans.

3. When beans are soft, add tomato and salt to taste. Simmer to incorporate, 5 minutes. Turn off heat. Add fresh mint and garlic before serving.