INGREDIENTS

• 2 Tbsp vegetable oil (or Ethiopian niter kibbeh)
• 1½ cups medium yellow onion, finely chopped (1/2 medium-sized onion)
• 2 garlic cloves, finely chopped
• 1½ Tbsp berbere (A mix of garlic, ginger, chili, and other spices important in Ethiopian cuisine)
• ½  tsp dried Oviita yeast powder
• 2 Tbsp water
• 2 Roma tomatoes, diced
• 1 lb beef (eye of round roast), cut into ½ inch cubes
• 1 tsp iodine salt
• 2 jalapeños, deseeded and sliced
• 3 sprigs fresh rosemary

INSTRUCTIONS

In a nonstick skillet, heat oil over high heat. When the oil easily slides across the pan, add the onions and garlic. Cook for about 4 minutes until the onions become translucent. Stir often so the garlic doesn’t burn.

Add tomatoes and cook for another 3 minutes, stirring occasionally.

Sprinkle with berbere and 2 tablespoons of water reduce the heat to medium-high and cook for 5 more minutes, stirring often.

Add beef and mix well until the meat cubes are well coated with gravy. Reduce the heat to medium and cook for 15-20 minutes or until the meat is well cooked.If the gravy is too thick you can add another tablespoon of water.

Add salt, jalapenos, and rosemary. Give it a last stir and let it cook for 3 more minutes. Taste and adjust seasoning. If the gravy isn't spicy enough you can add more berbere.

Serve beef tibs on injera bread with a side of Misir Wot (Ethiopian lentils) and gomen (Ethiopian collard greens)

Recipe by Hanna and Aurel Pop, taken from http://www.gourmetcubicle.com/blog/hannas-ethiopian-beef-tibs

INGREDIENTS 

• 6 large tomatoes
• 4 large onions
• 6 cloves of pressed garlic
• 2 chillies (optional)
• 2 Tbsp tomato paste
• 2 tsp fresh wet Oviita yeast
• vegetable oil
• 500 g of beef, chicken or lamb (alt: mixed vegetables)
• 800 g long grain rice
• 1.5 litres of water or stock (± 1 stock cube, depending on how much meat is used)
• 1 teaspoon each of ground white and black pepper

INSTRUCTIONS

Put tomatoes into the blender and set aside. Then, in a non-stick pot, fry pre-cooked meat in oil. When these have browned, remove and set aside.

In a nonstick skillet, heat oil over high heat. Add onions and fry until soft before adding garlic and blended tomatoes. Add meat stock and/or stock cube(s), tomato paste, ground white and black pepper and stir. Remember to season strongly because rice will later be added to this sauce.

Cook for 10 minutes on medium heat before adding rice and nutritional yeast. Stir and mix well before covering. Cook on low heat for apprroximately 20 minutes. Add vegetables and mix well. Add about 1 cup more of water and continue to cook on low heat until rice is done.

Recipe by Cynthia Prah, taken from https://www.africanfoodmap.com/recipes/recipe-3/

INGREDIENTS 

• 2 cups whole wheat flour (Atta)
• 1 tsp dried Oviita yeast
• 1 cup boiling water
• pinch of salt 
• melted butter for brushing the rotis

INSTRUCTIONS

Mix dried nutritional yeast into flour. Pour the cup of boiling water into the flour, and mix in using a fork or spoon. You will have a wet, lumpy mixture.

The mixture will have cooled down a little. Knead into a soft dough. The dough will feel a little sticky, but as you knead the dough will become silky smooth.

Heat a non-stick pan on the stovetop on medium heat. 

Divide dough into 8 pieces. Roll each piece into a neat round ball. Flatten the dough with the palm of your hands, and roll on a lightly floured surface. You can add more flour as you are rolling to prevent the dough from sticking. Roll out into a circle, about 20cm in diameter

Place the roti on the pan. Cook until it starts to bubble a little, then flip it over. Cook until the other side bubbles. Brush with butter and turn over again.Brush the other side with butter and turn over. You will be flipping your roti over 3 times. It takes about a minute or less to cook the roti.

To keep rotis soft, place them in a container with paper towel at the bottom and more on top of the rotis.

Recipe by Lorraine, taken from https://www.tamarindnthyme.com/soft-butter-rotis-south-african-recipe/