Ethiopian Sunflower Seeds Dipping Sauce Recipes

SUNFLOWER SEED DIPPING SAUCE (YESUFF FITFIT)

Steps:

• 1. Rinse the sunflower seeds with cold water.
• 2. In a saucepan, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• 3. Drain and place the cooked sunflower seeds in a food processor. Add 3 cups of cold water; blend until all the seeds are crushed.
• 4. Strain the sunflower sauce into a container; discard the sunflower sediments. Cover the container and keep it in the refrigerator to cool.
• 5. Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and pepper; mix well.
• 6. Add the vegetable mixture into the sunflower sauce container. Mix well and keep in the refrigerator.
• 7. Break injera into small pices; dip the pieces in the sunflower-vegetable sauce.

FLAX SEEDS DIPPING SAUCE

Steps:

• Grind the flax seeds into fine powder; sift if needed.
• Combine the flax powder with garlic, salt, black pepper, chili pepper, cold water and oil; whisk it well; if needed add more water; whisk it again until smooth and thick;.
• Cover tightly and keep it in the fridge. Serve it cold with injera or bread of your choice.
• P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.
• If preferred, you may add 1 tablespoon of honey and ½ teaspoon cinnamon instead of the chili powder.

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.

ETHIOPIAN SUNFLOWER SEEDS JUICE

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.
• Strain in colander and discard the liquid; place the sunflower seeds in a food processor (blender), add 4 cups of cold water; grind and mash until all the seeds are crushed.
• Strain and pour the sunflower juice into a container; add a branch of rue or ginger root; cover and keep it in fridge.
• For one glass of sunflower juice, add 1 teaspoon of honey or 1/2 teaspoon of sugar; mix it well and drink.
• Always shake the container to mix the sunflower juice before pouring into a glass.

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.