Ethiopian Chicken And Butter Bean Soup Shorba

Ethiopian Chicken And Butter Bean Soup Shorba Ethiopian Chicken And Butter Bean Soup Shorba

Really super soup, the trick with this is to cook the potatoes until they make a thick gravy. Takes a while but it really is worth it.

 

Ingredients

1 whole chopped chicken

400 grms cooked butter beans

400 grms chopped carrot

400 grms chopped potato

400 grms chopped onion

salt

2 teaspoon turmeric

1 sprig of rosemary – you could used dried

1 cm cube kibe

1 cm cube ginger

4 cloves garlic

Water 1000 – 1200ml

 

Method

In a large pot add the chicken parts with a little touch of oil and cook for 5 or 6 mins to give it a head start.

Now add the onion, garlic, ginger and turmeric cover and cook for 6 mins.

Now add the carrots and the potatoes, again add the lid and cook for 6 mins.

Add the rosemary, the beans and the kibe, stir then cover with cold water.

Bring this to the boil then turn down the heat and cook for 10 mins.

At this stage you will have a set or Kikel type of dish.

We need to cook for another 10 mins or until the potatoes have thickened the soup.

Tagged as:

Dishes, Ethiopian Chicken And Butter Bean Soup Shorba, Ethiopian Foods, Dishes, Traditional Foods

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