Ethiopian Dabo food is a kind of food indigenous to ancient Ethiopia. Ethiopia is a heroic and historic country in Africa. Officially known as the Federal Democratic Republic of Ethiopia, it is the second oldest country to be officially Christian with about 61% of Christian citizens today. The capital of Ethiopia is Addis Ababa which is also the headquarters of the African Union.
The country has different forms of terrain, starting from the high Semien and Bale Mountain and runs towards the Danakil depression which is the lowest region of the country. Likewise, the eastern border of the country is characterized by deserts and tropical forests towards the south.
Ethiopia contains a diverse population and so their cuisine. Ethiopian cuisine is one of the unique international cuisines known. More so, their local spice mix, berbere, is popular and used I almost every meal.
The majority of the Ethiopian meals are based on local flatbreads Injera or Dabo. These pieces are usually used to scoop the main stew from the communal vessel.
Ethiopian Dabo food recipe with a classic Ethiopian stew
- 1 tablespoon of corn oil
- 1 tablespoon of dry, active, yeast
- 1tablespoon of salt
- 1 tablespoon of sugar
- 2 egg yolks
- 2 tablespoon of baking powder
- 700ml water, lukewarm
- 800g flour
Dissolve the baking powder and yeast in water and then mix the solution with egg yolks, sugar, salt, and oil. Leave for about 15 minutes to cool and then pour into a large bowl. Add flour to it and stir together until you achieve smooth dough by kneading for about 5 minutes. Place the dough in a greased bowl and cover it with a cloth. Keep in a warm place and allow it to rise for about 6 hours.
Knock the dough back and put it in a lightly-oiled round frying pan. Cover the pan and leave the dough to rise for an hour. Cook the dough while it is still covered in the cooker for about 25 minutes. At this point, turn the loaf to the other side and bake for about 5 minutes.
Withdraw the cooked loaf from the fire and allow it to cool at room temperature before serving.
Also called Ethiopian Beef Stew, SigaWot goes with the Ethiopian Dabo food above or white rice
- 1 tablespoon of salt (or to taste)
- 3 large onions, chopped
- 3 tablespoon of chili chow-chow
- 3tablespoon of corn oil
- 3 tablespoon of tomato paste
- 500ml water
- 650g stewing steak, cut into 1.5cm cubes
Pour the chopped onions in a dry pan and eat over the medium heat until they become softened. Add oil and then fry for about 1 minute. Add tomato paste and the chow-chow and continue to fry for about another minute. Then, add about ¼ of the water and salt, stir to mix, add the beef cubes, and the rest water. Cover up the pan and leave it to simmer for about 45 minutes (or till the beef becomes tender). Serve your SigaWot warm together with Dabo or white rice.
We hope you will enjoy your Ethiopian Dabo food and SigWot recipe!