In his workshop in Mekele, just 200km from Ethiopia’s border with Eritrea, Azmeraw Zekele is turning burnt-out shells into cylinders used in coffee machines.

Most of the shells are left over from the 1998-2000 war between the two countries.

BBC NEWS | Africa | From weapons of war to great coffee

Ingredients:

• 3 large Onions; chopped
• 3 tablespoons vegetable oil
• 3 tablespoons Chow
• 3 tablespoons Tomato paste
• 1 teaspoon Salt; to taste
• 2 c ups Water
• 1 1/2 pounds Beef chuck; cut into half inch cubes

Directions:

1. In dry pan over moderate heat, stir fry the onions for 4 mins to reduce the bulk, stirring constantly. Add the oil and stir fry for about 1 minute longer.
2. Add the chow and tomato paste and contine to fry.
3. Then add the salt and 1/2 cup of water well.
4. Add the beef cubes and the remaining water.
5. Cover the pan and cook for 45 mins, or until the beef is tender. There should be a moderate amount of sauce.

Technorati Tags: recipes, stew, Ethiopian, beef

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An Ethiopian Spice Mixture

Ingredients:

• 1 tsp Ginger
• 1/2 tsp Cardamom
• 1/2 tsp Coriander
• 1/2 tsp Fenugreek seeds, ground
• 1/2 tsp Nutmeg
• 1/4 tsp Cloves
• 1/4 tsp Cinnamon
• 1/4 tsp Allspice
• 2 tbl Salt
• 1 1/4 cup Cayenne pepper
• 1/2 cup Paprika
• 1 tsp fresh ground Black pepper
• 1 tsp Ground ginger
• 3 tbl Cayenne pepper
• 1/4 tsp Ground cloves
• 1/2 tsp Cinnamon

Directions:

1. In heavy saucepan, toast all spices and then add salt and cayenne, paprika and black pepper.
2. Continue shaking the pan and toasting spices 10 minutes.
3. Cool and store in tightly covered glass container.
4. This will keep in the refrigerator for 6 months.

Technorati Tags: recipes, spices, condiments, Ethiopian

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