Food Lorists

• 1 clove Garlic, crushed.
• 1 Scallion (or spring onion), only the white part.
• 1 tablespoon Red wine vinegar.
• 120ml/ 1/2 cup Water.
• 2 tablespoon Chili powder.
• 2 teaspoon Rock sea salt.
• 1/2 teaspoon ground Black pepper.
• 1/4 teaspoon of fresh, grated Ginger.
• 1/4 teaspoon ground Coriander.
• 1/4 teaspoon ground Fenugreek seeds.
• 1/4 teaspoon ground Nutmeg.
• Seeds of a pod of Cardamon, crushed.
  

For the Wat :

• 225g Raw Peanuts.
• 1 Onion, finely sliced.
• 2 tablespoons tomato purée.
• 1 Egg, beaten.
• 600 ml/ 2 1/2 cups Water.
• Olive oil.
• 2 Cloves, crushed.
• Pinch Cinnamon.
• Pinch Allspice.
• Salt.

First combine the garlic, spring onion, vinegar and water in a blender until smooth. Set aside. Put all the rest of the ingredients for the berberé into a dry heavy pan on medium heat to toast gently for 6 to 8 minutes, stirring all the time. Then add the blend of garlic and scallion to the spices and simmer very gently for 10 minutes. It should get to the consistency of a thick paste (like tomato purée for example). This make enough paste for up to two stews, the left over can be kept for a month in the fridge.

In a heavy pan heat up a tablespoon of olive oil and sauté half of the berberé paste previously done, keep aside. Grind the peanuts into a smooth paste in the blender. Now, in a separate stewing pot, sweat of the onion with a spoon of olive oil, stir in the tomato paste and the sautéed paste. Cook for 2 to 3 minutes while stirring well. Then, spoon in the beaten egg and gradually add the ground peanuts. When it is done pour in the water, a little at the time, stirring constantly to produce an even mixture.

Bring, gently, to the boil and let it simmer for 15 minutes.

Serve warm with rice.

"The discovery of a new dish does more for the happiness of the human race than the discovery of a star"

Jean-Anthelme Brillat-Savarin

Vegetarian/ Gluten free/ Dairy free.
Contains Nuts.