Yield: 8 portions
In Ethiopia, about 4 tablespoons of Ber-beri, Ethiopian red pepper, is used in each recipe. It is extremely hot. In our adaptation, we use cayenne pepper and paprika (which is not Ethiopian) to bring it to the characteristic dark color and flavor. Even cayenne pepper should be used sparingly.
In a 4- to 6-quart Dutch oven or heavy stewpot:
Brown 3 cups BERMUDA ONION chopped finely, without fat, until quite dark, stirring constantly.
Add: 3 oz. BUTTER or OLIVE OIL
1/2 tsp. CAYENNE PEPPER
1 tsp. PAPRIKA
1/2 tsp. BLACK PEPPER
1/4 tsp. GINGER.
Blend the seasonings into the onions.
Add 1 cup WATER.
Soak: 1 3-lb. CHICKEN cut in 1-inch pieces, bones left on and including neck and gizzards, in
2 cups WATER to which
1/4 cup LEMON JUICE has been added, for 10 minutes.
Drain the water from each piece of chicken.
Add chicken to onion mixture, stirring it through. Cover.
Simmer over low heat until chicken is tender.
Add more water, if necessary, to bring to stew texture (or if Wat is watery, thicken with 2 tablespoons of flour dissolved in 2 tablespoons of water).
Add 8 PEELED HARD-BOILED EGGS a few minutes before serving.
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