Ethiopian dorho sebhi
Discover the rich flavours of the Tigray region of Ethiopia with this chilli-spiked chicken and egg stew
Ethiopian dilik
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 300g
Skip to ingredients
- 5g ground ginger
- 5g ajwain seeds
- 5g black sesame seeds
- 5g coriander seeds
- 5g cardamom seeds
- 5g korarima(Ethiopian cardamom, available online)
- 8g garlic flakes
- 17g onion flakes
- 170g kashmir or medium chilli powder
- 3 tbsp sunflower oil
Method
step 1
Roast all the dry spice ingredients, except for the chilli powder, in a dry non-stick frying pan over a medium heat for 5 mins until aromatic. Tip out onto a plate and leave to cool completely.
step 2
Grind the spices in a blender or pestle and mortar to a smooth, fine texture. Transfer to a food processor, add the chilli powder and 25g salt, and mix well.
step 3
Add 250ml of water and the oil, and mix until it becomes a firm paste like playdough. Store in a container with a tight-fitting lid. Will keep covered in the fridge for up to one year.
