Ingredients:
• For the Niter Kibbeh:
• 1/2 cup – extra virgin Olive oil
• 1/4 cup – minced Onions
• 1-inch piece of ginger, grated or minced
• 3 Cloves – garlic, grated or minced
• 1-inch piece Cinnamon stick
• 1 tsp – Turmeric
• 1/8 tsp – grated Nutmeg
• 3 Cloves – green Cardamom
• For the Berbere:
• 1/4 cup of dry Red Chillies
• 1 tbsp paprika
• 1-inch stick Cinnamon
• 1 tsp ground Ginger powder
• 1/2 tsp Coriander seeds
• 3 Cloves
• 2 berries of allspice
• 1 tsp grated Nutmeg
• Other ingredients:
• 1 8-oz packet – tempeh, cubed and sprinkled with juice of half a Lemon (or just use vegetables of choice)
• 1.5 pounds of cremini or portabella mushrooms, halved or quartered
• 3 medium onions, finely chopped
• 1 six-ounce can of Tomato paste
• 1 cup dry white wine (optional)
• 1 tbsp grated Garlic
• 1 tbsp grated Ginger
Method:
- For the Niter Kibbeh:
- Combine all the ingredients in a saucepan and place over medium heat.
- When it starts to bubble, reduce heat and let the oil simmer for about 20-25 minutes.
- Pass through a sieve and reserve the oil.
- For the Berbere: Process to a fine powder and set aside.
- Heat a large saucepan. Add the onions and stir.
- When the onions start looking dry, add 1/4 cup of water and cook until the mixture dries up.
- Keep adding a couple of tablespoons of water each time the onions dry and start to stick, stirring at frequent intervals, until the onions become golden-brown.
- Now add the tomato paste, ginger and garlic and cook, stirring frequently, about 2-3 minutes.
- Add the Berbere, 1/2 cup of water, and the Niter Kibbeh. Stir to mix and bring the mixture to a boil.
- Add the mushrooms and tempeh and stir well.
- Bring the sauce to a boil (add more water if the mixture is very dry), slap a lid on, lower the heat to simmer, and let the mixture cook about 15-20 minutes.
- Add the white wine, if you’re using it, and simmer for another 10 minutes. If you’re not adding wine, skip this step.
- Serve hot over rice or with some crusty bread.
- Recipe courtesy: Holy Cow Vegan