| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 2g | 36g |
| sugars | fibre | protein | salt |
| 20g | 7g | 4g | 0.8g |
There’s something about my Ethiopian Berbere Stew with Korarima that transports me straight back to my home in the heartland of Nebraska. It’s not a traditional Midwest fare, quite the opposite. But it’s the earthy, fresh ingredients and the sensation of warmth filling the kitchen that connects it to my roots. There’s a fragrant explosion waiting here — much like our favorite corn casseroles or beef stews, but with an unexpected, tropical twist.
Transcending Borders, One Spoon at a Time
The recipe for this stew brings together a melange of influences. It’s reminiscent of the hearty, slow-cooked, ‘stick to your ribs’ comfort foods we associate with Midwest cuisine, but with a decidedly international flavor profile. And it’s not just about taste. This Ethiopian Berbere Stew with Korarima offers some significant health benefits as well. The stew offers a boatload of vitamins and minerals, thanks to the rich array of mixed fruits and bell peppers. Plus, it has heart-healthy ingredients like olive oil and onions which offer antioxidants and fiber.
A Family Recipe with a Twist
I love sharing this recipe because it’s the type of dish I can imagine growing to become a staple in my future large family, much like the way our traditional dishes have been passed down through generations. And with the unique blend of Berbere and Korarima spices, it truly stands out and provides a meal that’s both hearty and health-conscious. And speaking of those spices, the Korarima — a beautiful type of cardamom native to Ethiopia, is known to support digestion and reduce inflammation.
If you’re looking for similar dishes, you might enjoy exploring more of Ethiopian cuisine, with spicy stews called ‘wats’ and dishes like Doro Wat are particularly well-loved. You could also pair this stew with a simple, sour flatbread called Injera, which serves as a wonderful, spongy vehicle for all that delicious stew!
So whether you’re looking to introduce new flavors into your repertoire or want to enjoy a comforting, nutritious meal, don’t hesitate to give this Ethiopian Berbere Stew with Korarima a try. After all, gourmet food is a global journey, and it’s about time we savor each delectable step.
What You’ll Need
- 2 lbs of Mixed Fruit (such as bananas, mangoes, pineapples, apples)
- 2 tablespoons Olive Oil
- 2 Onions, finely diced
- 3 cloves of Garlic, minced
- 1 inch Fresh Ginger, grated
- 2 Green Bell Peppers, diced
- 3 tablespoons Berbere spice mix
- 1 tablespoon Korarima (Ethiopian Cardamom), ground
- 1 cup Vegetable Stock
- Salt, to taste
- Fresh Cilantro leaves, for garnish
Method
Step One
Begin by preparing the mixed fruit. In a bowl, combine 2 lbs of mixed fruit such as bananas, mangoes, pineapples, and apples. You can either cut them into small chunks or slices, depending on your preference. Set the bowl aside.
Step Two
Proceed to heat 2 tablespoons of olive oil in a large pot. Once the oil is hot, add 2 finely diced onions, 3 cloves of minced garlic, and an inch of grated fresh ginger. Sauté these until the onions become translucent.
Step Three
To this pot, add the 2 diced green bell peppers and sauté further until the peppers softened.
Step Four
Now, add the berbere spice mix and korarima, which is an Ethiopian cardamom. You’ll need about 3 tablespoons of the spice mix and 1 tablespoon of the ground korarima. Stir and cook on a low flame for a few minutes until the spices release their aroma.
Step Five
Next, pour in 1 cup of vegetable stock and add the prepared mixed fruit to the pot. Let this simmer on a low heat for about 30 mins.
Step Six
Season the stew with salt as per your taste. If the stew seems too thick, add a little more vegetable stock. The consistency of the stew should be thick yet pourable.
Step Seven
Afterwards, turn off the heat, and let your Ethiopian Berbere Stew sit for about 10 minutes to allow the flavors to marry together.
Step Eight
Finally, spoon the stew into serving bowls, garnish with some fresh cilantro leaves and serve warm. Enjoy your tantalizing Ethiopian Berbere Stew with Korarima!
