Ethiopian Sunflower Seeds Dipping Sauce Recipes

SOY-SESAME DIPPING SAUCE

Steps:

• Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.

ETHIOPIAN SUNFLOWER SEEDS DIPPING SAUCE

Steps:

• Rinse the sunflower seeds with cold water.
• In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed.
• Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool.
• Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.
• Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.
• Break Injera (Ethiopian flat bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.
• Serve it cold.
• Keep the sunflower sauce in fridge.

YESHIMBRA ASSA -- ETHIOPIAN CHICKPEA "FISH" AND SAUCE

Steps:

• Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.
• Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well.
• Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball.
• If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
• On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.
• With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each "fish" with scales and fins.
• Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
• Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
• As they brown, transfer them to paper towels to drain.
• Once you are done the fish you can make the sauce.
• In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry.
• Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute.
• Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.
• Season with salt and then place the "fish" in the skillet and baste them with the sauce.
• Lower the heat, cover the pan and simmer for 30 minutes.
• To serve, arrange the "fish" on a platter and pour the sauce over them.

AWAZE DIPPING SAUCE

Steps:

• For version one:
• Whisk together the berbere powder and tej in a small bowl until well blended. Store in an airtight container in the refrigerator.
• For version two:
• Whisk the honey into the wine in a small bowl until well dissolved. Add the berbere powder and whisk again until blended. Store in an airtight container in the refrigerator.
• For version three:
• Place the berbere powder in a small bowl and whisk with the pastis, ouzo, or arake until smooth and it pours easily off a spoon. Add a touch more liquid if needed. Store in an airtight container in the refrigerator.