When in St. Louis, Eat Ethiopian Food? Part 1

My sister and I love Ethiopian food. So, when my sister moved to St. Louis, we worried she’d have to go without the delightful dishes until her visits with me in D.C. This weekend, as Frankenstorm Sandy neared the East Coast, I left to visit my sister in her new city, hang with her new politically active puppy, Aidan (shown below), and check out the food-scene in St. Louis.

Before boarding my flight, I picked up a copy of this month’s Food and Wine Magazine. While the front featured the expected Thanksgiving ideas, I found the most amazing surprise: A Lesson in Ethiopian Flavors. The feature included not only some of our favorite vegetarian dishes, but also the characteristic Ethiopian Injera Bread. Amazing!

We were able to successfully make a number of great dishes including sauteed cabbage and carrots, spiced red lentils, and timatim salad. We also prepared some sweet collard greens with balsamic, maple syrup, and dates (not Ethiopian flavors, but very yummy). Unfortunately, when we went to the market, we picked up teff grain instead of teff flour and could not prepare the Injera. So, instead, we resolved to try Injera another day and purchased it from my sister’s nearby Ethiopian restaurants (yes, they are there in St. Louis!).

The first step was to buy the ingredients and prepare berbere, a spice commonly used in Ethiopian dishes. While we didn’t find the spice mixture in the store, we found some great recipes and instructions online.

Berbere (from kadirecipes.com)

What You Need

  • 1 tsp of fenugreek seeds
  • 6 dried chilies (I only used 3, because I can’t handle the heat)
  • ½ cup paprika
  • 2 tsp ground ginger (I used fresh)
  • 2 tsp onion powder
  • ½ tsp ground allspice
  • 1 tsp ground nutmeg
  • 1 tsp ground cardamom
  • ½ tsp garlic powder
  • 1 and ½  tbsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp of ground cloves
  • 1 tsp ground cumin

What You Do

  1. Combine all ingredients together in a blender.
  2. Mix!!
  3. Store in a jar in the fridge, the recipe makes approximately one cup.

Stay tuned for more recipes from the wonderful evening, as I continue my extended trip here in St. Louis. All flights have been canceled back to BWI, so I will be here through Thursday at the earliest.

Stay safe, dry and warm to all those effected by Sandy.

Leave a Reply

Your email address will not be published. Required fields are marked *