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COOKING COMPANION


ETHIOPIAN ‘NITER KEBBEH’ SPICED COOKING OIL


Niter Kebbeh is traditionally a spiced clarified butter. This vegan version is made with oil and is much lighter but just as flavoursome. Niter Kebbeh adds a wonderful spiced flavour to vegetables during the cooking process and it also makes a great base for Indian or African curries.


250ml sunflower, untoasted sesame oil or rapeseed oil


1 shallot, chopped 2 garlic cloves, crushed


1 tbsp fresh ginger root, peeled and diced Quarter tsp turmeric 2 cardamom seeds, crushed Half cinnamon stick Quarter tsp ground fenugreek


1 Heat the oil in a saucepan, add all of the ingredients and simmer very gently for 30 mins.


2 Strain the oil and discard the spices.


3 Store any unused Niter Kebbeh in a sealed container in the fridge - it will keep for a couple of months.


Other Sharing Platter Ideas


Wat: A spicy vegetable stew made with sweet potato, squash, green beans, spinach and various spices.


Ye’abesha Gomen: Ethiopian stir-fried greens made with spring greens, garlic, ginger and Niter Kebbeh cooking oil.


Timatim Salata: A fresh tomato salad made by tossing together ripe tomatoes with cucumber, onion, green chilli, lemon juice and red wine vinegar.


Ye’Misir Wot: Spicy red lentils made with garlic, paprika, ginger and tomato puree.


All our Ethiopian recipes are courtesy of Demuths Cookery School. To find out how to make more Ethiopian recipes, visit demuths.co.uk/rachels-blog


KIK ALICHA


Kik Alicha is a mild thick & creamy yellow pea dish. SERVES 4


200g yellow split peas, rinsed 1 litre water


3 tbsp Niter Kebbeh seasoned oil (see recipe) 1 onion, chopped 4 cloves garlic, chopped


5cm piece ginger, peeled and chopped


1 green chilli, deseeded and chopped finely 1 tsp turmeric Pinch of salt


1 Place the yellow peas and water in a saucepan and bring to the boil, removing any frothy scum that rises to the surface. Lower the heat and place a lid partially covering the pan and cook for about an hour until the peas are tender. Take care


not to let the peas dry out, so top up the cooking water if necessary. Set the pan of cooked peas aside in their cooking water without draining.


2 In another pan, soften the onion in the Niter Kebbeh over a medium heat for about 10 mins until soft and just beginning to colour.


3 Add the garlic and ginger and cook for another minute until it smells aromatic. Add the chilli and turmeric and cook for a few seconds more, taking care not to burn the spices.


4 Pour the yellow peas and the cooking liquid into the onion mixture and bring to a simmer. Cook for 10-15 mins, stirring occasionally until the peas are thick and creamy. Taste and season with a little salt.


56 | THE WEST COUNTRY FOODLOVER


VEGAN


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