| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Ethiopian |
|
8 |
Servings |
INGREDIENTS
| 3 |
c |
Bermuda onion; chopped finely |
| 3 |
oz |
Butter or olive oil |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Black pepper |
| 1/4 |
ts |
Ginger |
| 1 |
c |
Water |
| 3 |
lb |
Chicken*; cut in 1" pieces |
| 2 |
c |
Water |
| 1/4 |
c |
Lemon juice |
| 8 |
|
Eggs; hard-boiled |
INSTRUCTIONS
* With bones and skin, including neck and gizzards.
In a 4-to 6-quart Dutch oven or heavy stewpot:
Brown onion without fat, until quite dark, stirring constantly. Mix onion,
butter/oil, cayenne, paprika, pepper and ginger. Blend the seasoning into
the onions. Add 1 cup water. Soak chicken in 2 cups water and 1/4 cup lemon
juice for 10 minutes. Drain the water from each piece of chicken. Add
chicken to onion mixture, stirring it through. Cover. Simmer over low heat
until chicken is tender. Add more water, if necessary, to bring to stew
texture(or if Wat is watery, thicken with 2 tablespoons of flour dissolved
in 3 tablespoons of water). Add 8 PEELED HARD-BOILED EGGS a few minutes
before serving.
NOTES : SEGA WAT Ethiopian Lamb Yield: 8 portions Use 2 lbs. of lamb(from
leg) and 1 cup of chopped onoions. The lamb is cut in 1/2 inch cubes, the
water is not added, and the lamb is sauteed on all sides until quite dry
and well done.
Recipe by: http://www.nh.ultranet.com/~wube/Recipes9.html
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
27, 1998
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