| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Ethiopian |
Meats |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef (lean) |
| 2 |
c |
Red onions — chopped |
| 1/2 |
c |
Berbere or awaze |
| 2 |
c |
Water |
| 1 |
c |
Niter kebbeh |
| 1/4 |
ts |
Cardamom |
| 1/4 |
ts |
Bishop's weed |
|
|
Salt — to taste |
INSTRUCTIONS
ZIGNI WE'T could I guess be called an Ethiopian "Sloppy Joe". Don't worry
if you can't find bishop's weed. Add a little crushed mint instead.
Fry onions WITHOUT grease in a pan until they are brown. Add berbere or
awaze and water and stir. Add niter kebbeh. Sprinkle ground beef into the
pan while stirring. Add spices and let the stew cook until the meat is
done. Serve hot. Store in refrigerator.
>From "Exotic Ethiopian Cooking" by D.J. Mesfin (ISBN 0-9616345-1-0)
mrarchway@aol.com
Recipe By : Exotic Ethiopian Cooking by D.J. Mesfin
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:04:25 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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