About this Recipe: Habesha T’ibs
Almost 5 years ago, Karyn Bridges [wife of TFC founder, Joe Bridges and current Field Director] shared her infamous T'ibs recipe on the blog for everyone to enjoy. It's a relatively simple recipe that allows everyone to bring a taste of Ethiopia into their own home, if desired.
Now, years later, after more time living in Ethiopia and enjoying their cuisine and perfecting the cooking of it, Karyn and Ethiopian friend, Aster share an updated recipe that is authentic as they come. Karyn notes, "Aster . . . was so happy to help with this project. She can't wait to do another." So keep your eyes peeled for more delicious eats and recipes coming this way!
Most Ethiopian cuisine consists of a spicy vegetable or meat stew served over injera (a wide sourdough flatbread seen in the photo to the left). T’ibs is both an everyday and special dish served in Ethiopian homes.
Ingredients:
- 1 lb of meat of your choice with little to no fat (Beef or Sheep)
- 2 small to medium sized red onions
- Fresh garlic (5 bulbs)
- 2 Hot peppers (red or green)
- 2 Sprigs of fresh rosemary
- 3 Tablespoons of oil
- ¼ teaspoon of Mitmita, Berbere (Ethiopian spices) or even taco seasoning
- ¼ teaspoon of ground ginger
- Pinch of ground cinnamon
- Salt
Directions: Cut meat into cubes and julienne onions. Heat 3 Tablespoons of oil on high for a few minutes and then add cubed meat.
Cook for approximately 5 minutes and stir often. Add crushed garlic. Add ¼ teaspoon of Mitmita, Berbere or even taco seasoning. Add ¼ teaspoon of ground ginger. Add a pinch of ground cinnamon. Continue cooking and stir often.
Add onions and stir again. By this time the T’ibs will smell amazing!!!
Cover with a lid and cook approximately 5 more minutes. Remove seeds from the 2 hot peppers and cut long ways. Check meat to see if it’s completely cooked. If not, let it cook for a few minutes longer, remembering to stir often. Add salt (1/2 teaspoon more or less depending on your taste). Add hot peppers and rosemary sprigs. I usually add a little bit of water to provide some “juice.”
OPTIONAL: Add ½ teaspoon of Habesha butter at the very end. Best served over a plate of fresh injera. Also good eaten with bread or rice and a fork.
COUPLE OF THINGS TO NOTE:
The Ethiopian berbere spice can be found at African or India Marts in most major cities so check your local ethnic market for the spice. If you have a local Ethiopian restaurant then most definitely ask your waiter where they purchase their berbere.
You can also Google “berbere spice” and find an online vendor that sales berbere such as www.spicesinc.com
***I bring home berbere from Ethiopia so I cannot personally comment on the quality or authenticity of the berbere sold online.
To learn more about Ethiopian cooking, recipes, or food talk in general from Karyn, follow our blog.