2 pounds skinless chicken legs, 5 tbsp lemon juice, 2 large red onions, finely chopped, 1 1/2 cups berbere (Ethiopian spice mixture which includes chile pepper, garlic, ginger, dried basil, Ethiopian cardamom, black and white pepper, fenugreek, and rue) or chile powder, garlic powder, powdered ginger, and cardamom, 1 cup niter kibbeh (Ethiopian spiced butter) or unsalted butter, 1/2 cup fresh ginger, finely ground, 6 peeled hard-boiled eggs, salt, Injera bread (sourdough-risen flatbread), 6 pounds unsalted butter, 1/3 cup bishop seed (also known as ajwain, similar to thyme), 1/3 cup cardamom seeds, 1/3 cup black cumin, 1/3 cup koseret (dried woodsy flavored herb, dried oregano can be substituted), 1 1/2 pounds teff flour, 1/2 pound barley flour, and 1/4 cup wheat flour.
Pour cold water and lemon juice into a container large enough for the chicken to be completely submerged. If the container is significantly more wide than it needs to be, feel free to add more lemon juice to even out the ratio. This step can be done mainly through estimating. Wash the chicken and place it the lemon and water mixture. Set aside, cover and keep it at room temperature for 30 minutes. Caramelize the red onions on low heat in a large pot for 1 hour, stirring occasionally. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera. Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container. Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment in order to give it it's sour flavor. Mix the teff flour mixture with the barley and wheat flours on the last day of fermentation. Let rest for another 8 hours. Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. The injera is ready to plate when holes have formed on the surface. Place the injera on a plate and serve.
Raw gound beef, mitmita ( a local spice blend containing pili-pili pepper), neter kibbeh (a local clarified butter which is flavored with a large number of spices), and salt.
To make a proper kitfo, fresh, lean meat must be used. This should also be used very soon after purchase, and must be partially defatted. The meat is minced in a meat grinder or mincer because a blender would crush it. Melted niter kibbeh is added. This is a very fragrant clarified butter that will bring a lot of spiciness and gloss to the mince. The dish is then flavored with mitmita, a blend of spices that's very popular in Ethiopia. The meat is also seasoned with a little salt. Raw meat being more susceptible to bacteria, especially after mincing, kitfo should be prepared at the last moment, and eaten immediately to avoid any contamination. The ideal is also to use a very cold grinder, placing it for about 20 minutes in the refrigerator or even in the freezer. If the kitfo is not consumed right away, it can be stored in the refrigerator in an airtight container and cooked very quickly in a pan the next day. The cooking should be very quick in order to just melt the butter. Kitfo is best enjoyed at room temperature.
2 bunches collard greens (1 1/2-1 3/4 pounds), stemmed and finely chopped, 1 cup minced red onion, 2 tablespoons water, ¼ cup extra-virgin olive oil, 2 tablespoons minced fresh garlic, 1 medium tomato, very finely chopped (almost pureed), 1 medium jalapeño pepper, sliced, 1 tablespoon tikur azmud, ground, or 1 teaspoon each ground cardamom and cumin, and ¾ teaspoon sea salt.
Bring a large pot of water to a boil over high heat. Add chopped collards and cook until soft, about 15 minutes. Drain well in a colander. Add onion and 2 tablespoons water to the pot and cook over medium heat, stirring often, until the onion is translucent, 4 to 5 minutes. Add oil and garlic and cook, stirring, for 1 minute. Add tomato and jalapeño; cook, stirring a few times, for 5 minutes. Add collards and stir, cover and cook, stirring once or twice, for 10 minutes. Reduce heat to medium-low. Stir in tikur azmud (or cardamom and cumin), cover and cook for 3 minutes. Remove from heat. Stir in salt.
Milk
Heat milk until steaming and frothy (don't let it boil!), then slowly mix in freshly squeezed lemon juice to separate the curds from the whey. Drain over a cheesecloth-lined colander and allow to rest until most of the moisture has been removed, 20 minutes to 1 hour. Fresh whole milk is best for making the Ayib. Avoid using UHT- milk that has been heated above 275˚F (135˚C). The ultra heated milk will not create curds that stick together as well. After draining, the Ayib can be stored in an airtight container in the refrigerator for up to three days.
1 large red onion, about 2 cups, sliced thin, 1/4 cup niter kebbeh or ghee spiced butter, 2 pounds venison, lamb or beef, cut into bite-sized pieces, 2 tablespoons berbere, 1 teaspoon ground fenugreek, 1/2 teaspoon cardamom (optional), 1/2 teaspoon ground ginger, 1/4 teaspoon cumin, 1/4 teaspoon ground clove, 1 teaspoon black pepper, 3 to 4 garlic cloves, sliced thinly, 2 cups whole peeled tomatoes, broken into bits, 1 to 5 green chiles, such as jalapenos or serranos, and 1/2 cup red wine.
Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan. The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.