Tsebhi Derho

Tsebhi Derho Recipe from Eritrea | Authentic and Flavorful

Region / culture: Eritrea | Servings: 4

Introduction

Tsebhi Derho is a traditional Eritrean and Ethiopian dish that consists of spicy chicken stew served with hard-boiled eggs. This flavorful dish is a staple in the cuisine of the region and is often enjoyed with injera, a type of sourdough flatbread.

History

Tsebhi Derho has been a popular dish in Eritrea and Ethiopia for centuries. It is often served during special occasions and celebrations, as well as on regular days as a comforting and satisfying meal.

Ingredients

3 medium-sized onions, chopped
50 cc chili paste (berbere)
50 cc Tegelese Tesmi
1 tsp chopped ginger
1 tsp chopped garlic
2 spoons lemon juice
2 spoons tomato paste
2 tsp salt
4 large tomatoes, peeled
1 kg chicken
6 hard-boiled eggs (peeled)
pepper and salt to taste

How to prepare

Cut the chicken into pieces and drain them well.
Sprinkle the pieces with a mixture of lemon juice and salt, and marinate for 30 minutes.
Lightly fry the onions on low heat in a frying pan. Do not use butter or oil.
Add water if necessary to prevent burning or sticking.
Once the onions are done, add the berbere and fry briefly.
Add the tegelese tesmi and fry this mixture for 5 minutes.
Add the tomato paste, skinned and sliced tomatoes, garlic, and ginger. Simmer on low heat for 20 minutes, stirring regularly to prevent sticking.
Add some water and the chicken pieces. Simmer until the chicken is cooked through.
Shortly before serving, add the eggs to the sauce.
Serve with injera.

Variations

Substitute chicken with beef or lamb for a different flavor.
Add vegetables such as carrots, potatoes, or bell peppers for added texture and nutrition.

Cooking Tips & Tricks

Make sure to marinate the chicken in lemon juice and salt to enhance the flavor.

- Fry the onions slowly on low heat to bring out their sweetness without burning them.

- Stir the sauce regularly while simmering to prevent sticking and ensure even cooking.

- Add the hard-boiled eggs at the end to prevent them from becoming overcooked.

Serving Suggestions

Tsebhi Derho is traditionally served with injera, a sourdough flatbread. It can also be enjoyed with rice or couscous for a different twist.

Cooking Techniques

Marinate the chicken for added flavor.

- Slowly simmer the sauce to allow the flavors to meld together.

Ingredient Substitutions

Use paprika or cayenne pepper as a substitute for berbere if unavailable.

- Substitute lemon juice with vinegar for a tangy flavor.

Make Ahead Tips

Tsebhi Derho can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Tsebhi Derho in a large platter with injera on the side for a traditional presentation. Garnish with fresh herbs or lemon wedges for a pop of color.

Pairing Recommendations

Pair Tsebhi Derho with a side of traditional Ethiopian or Eritrean salads such as timatim salad or gomen for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin A: 20% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains eggs

Summary

Tsebhi Derho is a balanced dish that provides a good source of protein, vitamins, and minerals. It is relatively low in carbohydrates and calories, making it a healthy choice for a satisfying meal.

Summary

Tsebhi Derho is a flavorful and comforting dish that is perfect for special occasions or everyday meals. With a balance of protein, carbohydrates, and fats, it is a nutritious and satisfying option for anyone looking to enjoy the flavors of Eritrean and Ethiopian cuisine.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Tsebhi Derho. It was many years ago, during a trip to Ethiopia where I had the pleasure of sampling the rich and aromatic dishes of the country. The flavors were unlike anything I had ever tasted before, and I knew that I had to learn how to recreate them in my own kitchen.

I had the opportunity to visit a local market in Addis Ababa, where I met a kind woman who was selling spices and herbs. She told me that she had been cooking traditional Ethiopian dishes for her family for many years and offered to teach me how to make one of her favorite recipes, Tsebhi Derho.

Tsebhi Derho is a spicy chicken stew that is typically served with injera, a spongy flatbread that is a staple in Ethiopian cuisine. The key to making this dish is in the spices, which give it its rich and complex flavor. The woman showed me how to blend together a mixture of berbere, a fiery spice blend made with chili peppers, garlic, ginger, and other aromatic ingredients.

She also taught me how to make niter kibbeh, a spiced clarified butter that is used in many Ethiopian dishes. The niter kibbeh adds a depth of flavor to the stew, giving it a rich and buttery taste that is truly irresistible.

As we cooked together, the woman shared stories with me about her family and the traditions that have been passed down through generations. She told me that food is a way to connect with others and to share love and joy with those around us. I felt grateful to be able to learn from her and to experience a taste of Ethiopian culture through her cooking.

After a few hours of simmering on the stove, the Tsebhi Derho was finally ready. The aroma that filled the kitchen was intoxicating, and I couldn't wait to dig in. I served the stew with injera and some traditional sides, such as lentils and greens.

The first bite of Tsebhi Derho was like nothing I had ever experienced before. The flavors danced on my tongue, the spice of the berbere mingling with the richness of the niter kibbeh and the tender chicken. It was a truly unforgettable meal, and I knew that I had found a new favorite recipe to add to my collection.

Since that day, I have cooked Tsebhi Derho many times for my family and friends, sharing the story of how I learned to make it and the memories of my time in Ethiopia. Each time I prepare the dish, I am transported back to that kitchen in Addis Ababa, learning from a kind stranger who opened her heart and her home to me.

I have made a few adjustments to the recipe over the years, adding my own personal touch to make it truly my own. But the essence of the dish remains the same, a celebration of flavor and tradition that brings people together around the table.

As I sit here now, writing down this story, I am filled with gratitude for the experiences that have shaped me as a cook and as a person. I am grateful for the people who have shared their knowledge and their recipes with me, allowing me to create meals that nourish both body and soul.

And so, I will continue to cook and to share my love of food with others, passing down the recipes and the stories that have brought me so much joy. For in the kitchen, as in life, there is always something new to discover and something delicious to savor.