1 kg onions chopped finely
1 kg chicken (skinned is better, the cut slits into the meat
to absorb the broth) can be replaced by onions
5 tomatoes chopped finely
1 small can tomato paste
1 cup Ethiopian chilli powder, can be bought a Ethiopian
shops (acroos myseore palace in haddah is one)
½ tsp black pepper
1 tsbp ginger and garlic paste
1 chick stock cube
Oil for frying inions
1 tsp cumin
Boiled water as needed
Njera to eat with
Method:
Chop onions and fry in oil on medium heat, when browned add
tomatoes and cup of chilli powder fry for a few minutes then add enough water
to cook the tomatoes into a sauce. Turn heat down.Add water as needed. Add the tomato paste, cumin, chick stock & pepper & cook more and cook for at least another 10 minutes, remembering to add water as needed. Add chicken and garlic & ginger paste and enough
water to cover the chicken. Cook slowly until chicken is ready.
If the sour Ethiopian style bread is not your style try
shafoot, iit goes wonderfully.
