Black eyed pea stew recipe (egwein)
- Cuisine: Ethiopian
2 cups black-eyed peas
1 generous splash of palm oil
1 tbspn okogolo (like a kidney bean in shape, roasted and pounded before use)
Wash and sort the black-eyed peas then boil till soft (about one hour).
Stir in palm oil and spice with tart, lemony okagaloo (another uniquely African spice), a stock cube and a touch of habanero chilli.
Simmer for another 30 minutes to consolidate the flavours.
Displaying 10 of 19 Ethiopian Restaurants.
|1.||De Bortoli Winery and Restaurant||Dixons Creek|
|3.||Fekerte's Ethiopian Cuisine||Dickson|
|4.||Ethiopia Down Under||Pearce|
|7.||The Abyssinian Restaurant||Kensington|
|9.||Made In Africa Ethiopian Restaurant||Moorooka|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
What rice for what dish
Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
A spicy sausage sometimes used to fill pide bread.