Directions:
- For the berbere, combine the spices and roast in a dry skillet on low to moderate heat, stirring constantly, for about 5-10 minutes, or until roasted.
- Keep in a tight jar.
- For the stew, fry the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.
- Add the tomatoes with their liquid and boil slowly until the meat is tender and the stew has thickened (30-60 minutes).
- Garnish with coriander and serve hot on Injera (Ethiopian flat bread).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.45 Kcal (1166 kJ) | ||
| Calories from fat | 173.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.27g | 30% | |
|---|---|---|---|
| Cholesterol | 19.65mg | 7% | |
| Sodium | 1756.04mg | 73% | |
| Potassium | 531.52mg | 11% | |
| Total Carbs | 22.59g | 8% | |
| Sugars | 6.35g | 25% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 7.88g | 16% | |
| Vitamin C | 12.3mg | 20% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.1mg | 23% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 114.1 Kcal (478 kJ) | ||
| Calories from fat | 71.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.9g | 30% | |
|---|---|---|---|
| Cholesterol | 8.05mg | 7% | |
| Sodium | 719.6mg | 73% | |
| Potassium | 217.81mg | 11% | |
| Total Carbs | 9.26g | 8% | |
| Sugars | 2.6g | 25% | |
| Dietary Fiber | 2.07g | 20% | |
| Protein | 3.23g | 16% | |
| Vitamin C | 5mg | 20% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 23% | |
| Calcium | 21.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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