131 lÀckra spicy-recept frÄn hela vÀrlden
A flavorful and hearty peanut soup made with fish, tomatoes, onions, and a blend of local spices. This dish is a common and beloved part of Equatorial Guinean cuisine, often served with rice or plantains.
A hearty and flavorful stew made from chickpea powder, Shuro Tsebhi is a beloved Eritrean dish, often prepared with a spicy berbere sauce, onions, and garlic.
A hearty and flavorful stew featuring firm white fish cooked with a rich blend of vegetables, often including tomatoes, onions, and bell peppers, seasoned with local spices. It's a staple dish that showcases the importance of seafood in Equatorial Guinean cuisine.
A rich and aromatic Nyonya-style coconut curry noodle soup, featuring a fragrant broth simmered with laksa paste, coconut milk, and chicken stock. It's generously topped with tender chicken, succulent shrimp, absorbent tofu puffs, fresh bean sprouts, and the distinct herbaceous aroma of laksa leaf. A beloved dish with regional variations hotly debated.
A flavorful and comforting Ethiopian breakfast dish made from shredded injera simmered in a rich berbere sauce, often enhanced with caramelized onions and optional eggs.
A rich and flavorful stew made with tender beef, simmered in a spicy berbere sauce with onions and garlic. This version incorporates 'kebech,' referring to the specific preparation of the meat and the depth of flavor achieved through slow cooking.
Ethiopia's quintessential celebratory chicken stew, slow-cooked to tender perfection with the complex, warming spice blend of berbere and infused with aromatic niter kibbeh. Traditionally served with hard-boiled eggs nestled within the rich sauce, this dish is a holiday essential.
Grilled fish, typically a firm white fish, marinated and served with a vibrant and tangy Gindungo sauce, a popular Angolan condiment made from bird's eye chilies.
A popular Ethiopian snack or appetizer made from toasted injera spread with a flavorful berbere-infused spiced butter (niter kibbeh). It's known for its crispy texture and aromatic spices.
Ethiopia's quintessential celebration dish: a rich, deeply spiced chicken stew featuring tender chicken pieces and hard-boiled eggs, traditionally served with spongy, tangy injera bread for scooping.
Tsebhi Derho is a classic Eritrean chicken stew, known for its rich, spicy flavor profile. It features tender chicken pieces simmered in a flavorful sauce made with berbere spice, onions, tomatoes, garlic, and ginger. Often served with hard-boiled eggs, it's a hearty and comforting dish perfect for special occasions or a satisfying meal.
A popular Ethiopian breakfast dish or a way to repurpose leftover injera. Torn pieces of injera are tossed with a fragrant spiced butter sauce, often enriched with sautéed onions and berbere spice blend.
A flavorful Eritrean fish stew featuring tender pieces of fish simmered in a rich, spicy tomato and berbere-based sauce. This dish is a delightful representation of Eritrea's coastal influence on its cuisine.
Gored Gored is a celebratory Ethiopian dish featuring cubes of the freshest raw beef tenderloin, marinated in a vibrant and spicy awaze sauce and coated in warm, spiced niter kibbeh. It's traditionally served immediately, allowing the warmth of the butter to slightly temper the raw meat.
A rich and intensely flavored Ethiopian dish of finely minced organ meats (liver, tripe, lean beef) sautéed with aromatic spices, particularly niter kibbeh and mitmita. It's a celebratory and often spicy breakfast staple.
A hearty and flavorful Ethiopian fava bean stew, perfect for breakfast, infused with the aromatic spices of berbere and the rich flavor of niter kibbeh.
A vibrant and quick Ethiopian dish featuring tender fish fillets sautéed with aromatic onions, tomatoes, and the signature spice blend, berbere. Traditionally cooked in niter kibbeh (spiced clarified butter) for an authentic flavor.
An authentic Ethiopian delicacy, Kitfo is a finely minced raw beef dish traditionally seasoned with niter kibbeh (spiced clarified butter) and mitmita (a fiery chili powder blend). It's a beloved dish for meat connoisseurs, often served with traditional accompaniments. This recipe includes instructions for both the traditional raw preparation and the 'leb leb' (lightly warmed) version.
A rich and spicy seafood stew made with a flavorful tomato and berbere base, featuring a medley of fish and shellfish. It's a hearty dish often served with injera.
Ethiopia's celebratory chicken stew, often called the 'crown jewel' of Ethiopian cuisine. This rich, slow-cooked dish features tender chicken and hard-boiled eggs simmered in a deeply flavorful, spiced berbere sauce. Essential for holidays and special occasions, traditionally served with injera.
Awaze is a vibrant and spicy Ethiopian dipping sauce, traditionally made with berbere spice blend. It's a versatile condiment perfect for enhancing grilled meats, stews, or served with injera bread.
A classic Ethiopian Yebeg Wot, featuring tender lamb simmered in a rich, spicy berbere sauce. This slow-cooked stew is deeply flavorful and traditionally served with injera.
Authentic Ethiopian Shekla Tibs, featuring tender beef or lamb seared and simmered in a traditional clay pot with aromatic spices and herbs, served sizzling hot. This dish is a staple in Ethiopian cuisine, often prepared for special occasions and served family-style.
A quick and flavorful dish made from leftover beef stew (siga wot) and torn injera bread, often enjoyed as a hearty breakfast or a satisfying meal any time of day. The niter kibbeh adds a fragrant, spiced butter richness.
