Berberé 100g
Le berberé est un mélange d'épices qui est un ingrédient clé de la cuisine éthiopienne.
Ingrédients :
- Oignon (ቀይሽንኩርት)- Ail (ነጭሽንኩርት)
- Gingembre (ዝንጅብል)
- Cardamome noire (ኮረሪማ)
- Evêques Weed / Ajwain (Graine) (ነጭአዝሙድ)
- Cumin noir (ጥቁር አዝሙድ)
- Casher (ኮሰረት)
- Basilic sacré (በሶብላ)
- Romarin (ሮዝመሪ / አዝመሪኖ)
- Rue herb (ጤናዳም)
- Thym (ጦስኝ)
- Clou de girofle (ቅርንፉድ)
- Cannelle (ቀረፋ)
- Cardamome verte (ሂል)
- Noix de muscade (ገውዝ)
- Graine de coriandre (ድንብላል)
- Graines de cumin (ከሙን)
Idée de recette : Doro Wet
Ingredients for 6 people
2kg of onions
6 chicken thighs
30g berbere
6 eggs
50g of kibé
50 cl olive oil
50cl of lemon juice
50cl of tomato paste
10g of ginger Garlic
Core rima
Mekelesha
Cut the onions into small pieces (preferably with a food processor). Add the onions and brown them then simmer over low heat for 40 minutes. Pour in the oil in good quantity.
Add the berberé and mix everything then simmer for 20 min. Make sure the heat is low so that the bottom of the pan does not catch the onions and grill them.
Add the garlic and ginger after peeling and cutting into small pieces. Add the tomato paste and the core rima at the same time.
Remove the skin from the chicken thighs and then create slits by cutting them slightly (so that the thighs can soak up the sauce). Wash the thighs and then marinate them in water with a mixture of 50cl of lemon juice for 15 min.
Cook the eggs then remove their scales. Create slits on each side of the eggs (so they soak up the sauce).
Add the chicken thighs to the sauce and cook for 20min. Once the thighs are well cooked Add the kibé and mix well. Simmer for 10 min. Add salt to your liking and finish by adding the eggs and mix everything very gently, taking care not to break them. Simmer for another 20 minutes over very low heat with the mekelesha.
You are ready for tasting!
You can accompany this sauce with injera (Ethiopian pancake) or simply rice, pasta and why not semolina.