Tag Archives: African

How to make an Ethiopian combination plate

Posted on March 12, 2020 by Burnt My Fingers

When you go to an Ethiopian restaurant in the U.S., you likely order a vegetarian Ethiopian combination plate and then a meat dish or two (which tends to be much more expensive) on the side. This is a satisfying and … Continue reading →

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Fun with fonio

Posted on February 6, 2020 by Burnt My Fingers

Chef Pierre Thiam sent me home from the Fancy Food Show with a nice supply of fonio. His Yolélé Foods sources the grain from small farms In West Africa, where Thiam was born. Fonio is a tiny seed related to … Continue reading →

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Recipe: Senegalese Lamb Shank with Peanut Sauce on Fonio Pilaf

Posted on February 6, 2020 by Burnt My Fingers

From From Senegal: Modern Senegalese Recipes from the Source to the Bowl, this recipe is  good way to showcase fonio as the base for a savory stew. Chef Pierre Thian explains that the gremolata is “a twist on our traditional … Continue reading →

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Recipe: Niter Kibbeh (Ethiopian clarified butter)

Posted on September 10, 2019 by Burnt My Fingers

Niter Kibbeh is the cooking medium for many Ethiopian dishes, providing a flavorful undertone to more aggressive spices. It should be fragrant, herbaceous in taste but without the heat of berbere or other red pepper. The recipe is very flexible … Continue reading →

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Recipe: Best Way Ethiopian Tibs

Posted on August 8, 2019 by Burnt My Fingers

There are a LOT of recipes for Ethiopian Tibs (stir fried beef or lamb) on the web, and no two seem to be alike. The essence of the dish is chunks of tender meat in a savory sauce with onion, … Continue reading →

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Recipe: African Cauliflower Curry

Posted on September 29, 2017 by Burnt My Fingers

African Cauliflower Curry is a filling main dish served over rice or quinoa; can also be a side dish with grilled chicken. Inspired by a recipe of the same name in Vegan: The Cookbook; the original is on page 128 … Continue reading →

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