Etiopian Hot Pepper sauce

Today was one ofthis days , I do not know what to do for dinner. Did not really think I would have had to cook something but I was wrong . So there I was with no ideas and preferably something that goes fast. Then it struck me why not this dish. It was many years ago I had it last time but I still remember it! How can one forget this fantastic old Etiopian woman who cooked this for me? Never. đŸ™‚ Thoroughly recommended ! Quickly moving on to do. Go to freeze if desired but skip the bananas then.
Ethiopian hot pepper sauce
1 chopped yellow onion
400g minced beef
1 chopped tomato
1 tablespoon parsley + 1 tbls raisins
2 teaspoons berbere
salt and pepper
1 egg
1 glass rice
0.5 glass of red lentils
1 sliced banana
Fry the onion until it is brown . Add the ground beef and let it be cooked through. Add the tomatoes and spices and raisins . Let it simmer under closed lids.
Meanwhile , rinse the rice and lenses. And turn on the water so there is about 2 inches above the rice. Salta. Allow the rice to boil, cover and turn off the heat and keep the lid on. Let stand for about 20 minutes so the rice has been drinking all the water and it’s ready.
When the meat sauce simmered clear, so turned the egg into the sauce and stirred constantly until it is thoroughly cooked .
Add the rice and turn the sauce over . Decorate with banana. Serve .


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