INGREDIENTS 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
DIRECTIONS -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.
INGREDIENTS 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.
ADDITIONAL INGREDIENTS -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
DIRECTIONS -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.