In The Marley Kitchen: Vegan Dorowat

August 11, 2016


For the Niter Kibbeh:Combine in a saucepan:
-½ cup Ziggy Marley Coco'Mon coconut oil
-¼ cup minced onions
-1-inch piece of ginger, grated or minced
-3 cloves garlic, grated or minced
-1-inch piece cinnamon stick
-1 tsp turmeric
-1 tsp grated nutmeg
-3 cloves cardamom


-Place the saucepan over medium heat.
-When it starts to bubble, reduce heat and let the oil simmer for about 20-25 minutes.
-Pass through a sieve and reserve the oil.


For the Berbere:
Place in a blender or spice grinder:
-¼ cup of dry, red chillies
-1 tbsp paprika
-1-inch stick cinnamon
-1 tsp ground ginger powder
-½ tsp coriander seeds
-3 cloves
-2 berries of allspice
-1 tsp grated nutmeg
Process to a fine powder and set aside.


-1 8-oz package of tempeh or tofu, cubed and sprinkled with juice of half a lemon
-1½ pounds of crimini or portabella mushrooms, halved or quartered if large
-3 medium onions, finely chopped
-1 six-ounce can of tomato paste
-1 cup dry white wine (optional)
-1 tbsp grated garlic
-1 tbsp grated ginger


-Heat a large saucepan.
-Add the onions and stir,when the onions start looking dry, add ¼ cup of water and cook until the mixture dries up.
-Keep adding a couple of tablespoons of water each time the onions dry and start to stick, stirring at frequent intervals, until the onions become golden-brown.
-Now add the tomato paste, ginger and garlic and cook, stirring frequently, about 2-3 minutes.Add the Berbere, ½ cup of water, and the Niter Kibbeh.
-Stir to mix and bring the mixture to a boil.Add the mushrooms and tempeh or tofu and stir well.
-Bring the sauce to a boil (add more water if the mixture is very dry), cover with a lid, lower the heat to simmer, and let the mixture cook about 15-20 minutes.Add the white wine and simmer for another 10 minutes.
-Serve hot over rice or with some crusty bread.
*Tip: This tastes even better when you've allowed it to stand for a few hours, or overnight, to let the flavors meld together.

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