Tsebhi Shero

Introduction

History

Tsebhi Shero has been a staple in Eritrean and Ethiopian cuisine for centuries. It is a dish that is often enjoyed during special occasions and celebrations, as well as for everyday meals. The combination of green peas and spices creates a rich and satisfying flavor that is loved by many.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Soaking the peas before cooking helps to soften them and reduce the cooking time.

- Sautéing the onions and garlic until golden adds depth of flavor to the dish.

- Adjust the amount of spices to suit your taste preferences.

- Stir the stew occasionally while cooking to prevent sticking to the bottom of the pan.

Serving Suggestions

Tsebhi Shero is best served with injera, a traditional sourdough flatbread. It can also be enjoyed with rice or bread.

Cooking Techniques

The key to making delicious Tsebhi Shero is to cook the peas until they are soft and tender. This may take some time, but the end result is well worth it.

Ingredient Substitutions

If you don't have green peas, you can use other legumes such as lentils or chickpeas. You can also substitute the spices with your favorite seasonings.

Make Ahead Tips

Tsebhi Shero can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Tsebhi Shero in a large bowl with injera on the side. Garnish with fresh herbs or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Tsebhi Shero pairs well with a side of salad or pickled vegetables. It also goes well with a glass of traditional honey wine.

Storage and Reheating Instructions

Store any leftovers of Tsebhi Shero 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

Each serving of Tsebhi Shero contains approximately 300 calories.

Carbohydrates

Each serving of Tsebhi Shero contains approximately 40 grams of carbohydrates.

Fats

Each serving of Tsebhi Shero contains approximately 15 grams of fats.

Proteins

Each serving of Tsebhi Shero contains approximately 10 grams of proteins.

Vitamins and minerals

Tsebhi Shero is a good source of vitamin C, iron, and fiber.

Alergens

Tsebhi Shero may contain allergens such as garlic and onions.

Summary

Tsebhi Shero is a nutritious dish that is rich in carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Tsebhi Shero is a flavorful and nutritious dish that is perfect for sharing with family and friends. With its rich blend of spices and hearty green peas, this dish is sure to become a favorite in your home.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Tsebhi Shero. It was many years ago, during a trip to Eritrea, where I had the pleasure of meeting a kind elderly woman who graciously invited me into her home to share a meal. As we sat down at her table, the aroma of spices filled the air, and I knew I was in for a treat.

The woman, whose name was Azeb, explained to me that Tsebhi Shero was a traditional Eritrean dish made with a rich and flavorful sauce, served over a base of toasted barley flour. She had learned the recipe from her own grandmother, who had passed it down through the generations. As Azeb cooked, she shared stories of her childhood, of family gatherings and celebrations where this dish had always been a central part of the feast.

I watched intently as Azeb deftly seasoned the sauce with a blend of spices that were unfamiliar to me – fenugreek, cardamom, and berbere, a fiery red pepper paste that gave the dish its distinctive heat. She explained that the key to a good Tsebhi Shero was in the careful balance of flavors, each ingredient playing its part to create a harmonious whole.

After hours of simmering, the sauce was finally ready, thick and fragrant, the colors deep and rich. Azeb ladled it over the toasted barley flour, creating a dish that was both comforting and complex, with layers of flavor that unfolded with each bite. I savored every mouthful, marveling at the depth of taste that could be achieved with just a few simple ingredients.

As I bid farewell to Azeb, I knew that I had to learn how to make Tsebhi Shero for myself. I asked her for the recipe, and she gladly shared it with me, along with a sack of barley flour and a jar of berbere to take home. I promised to honor her teachings and carry on the tradition of this beloved dish in my own kitchen.

Back home, I set to work recreating the flavors of Eritrea in my own way. I sourced the best quality spices and practiced toasting the barley flour to perfection, until I could replicate the dish with confidence. Each time I made Tsebhi Shero, I felt a connection to Azeb and her family, to the long line of cooks who had passed down this recipe through the ages.

Over the years, Tsebhi Shero became a staple in my own culinary repertoire, a dish that I would prepare for special occasions and family gatherings. I shared the recipe with friends and loved ones, spreading the flavors of Eritrea to all who would listen. And each time I cooked it, I would think back to that first taste in Azeb's kitchen, to the sense of wonder and discovery that had sparked my love for this dish.

Now, as I sit in my own kitchen, surrounded by the aromas of spices and simmering sauce, I am grateful for the journey that led me to Tsebhi Shero. It is more than just a recipe to me – it is a connection to a culture and a tradition that has enriched my life in ways I could never have imagined. And as I take my first bite of the dish, I am filled with a sense of gratitude for the kind woman who shared her knowledge with me all those years ago.

Categories

| Eritrean Recipes | Eritrean Vegetarian | Garlic Recipes | Ginger Recipes | Onion Recipes | Pea Recipes |

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