Ethiopian Beef and Peppers RecipeOrigin: Ethiopia Period: Traditional |
Ingredients
6 green scotch bonnet chillies, seeded and chopped 
Ethiopian Beef and Peppers Preparation:Method:Purée the chillies, ginger, garlic, spices and wine to a smooth paste either in a blender or a pestle and mortar. Brown the beef in hot oil and when evenly browned remove and set aside. Fry the onions in the remaining oil until soft, but not browned. Add the bell peppers and fry for an additional three minutes. Add the chilli purée and bring the mixture to the boil, stirring constantly. Add the beef and mix thoroughly until the strips of meat are coated with the sauce. Reduce the heat and simmer for 10 minutes more. Then serve over a bed of rice. |
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