Chef Genet Ousho,
Gojo Ethiopian Restaurant
Cooking grand meals for weddings and other events prepared Genet for the pace of running a restaurant. Since opening six years ago, Gojo has seen a steady increase of customers trying Ethiopian cuisine for the first time. Spices are used liberally in traditional dishes, whether to add depth of flavour or fiery heat. Chili powder mix berbere is a must for many dishes, and Genet’s choice blend, imported from Ethiopia, can be purchased at Gojo for home cooking. This must-have spice is a great pantry addition and an easy hack to boost flavour.
1 whole chicken, broken down into drumsticks, thighs and breasts
2-3 Tbsp butter (or nitter kibbeh)
3-4 onions, finely chopped
1 Tbsp finely minced garlic
1 Tbsp finely minced ginger
1 Tbsp cardamom
1 Tbsp coriander
1/4 cup Ethiopian berbere
1 1/2 tsp salt
2 cups water
hard boiled eggs, one per person
- Heat the butter in a Dutch oven. Add the onions and sauté, covered, over low heat until they are golden, stirring occasionally.
- Add garlic, ginger, cardamom, coriander, berbere, salt and continue to sauté, stirring occasionally for another 20 minutes.
- Place chicken pieces in a pot of water. Bring to a boil and cook for 10-15 minutes.
- Add the chicken and 2 cups water to spice mixture
- Reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
- Taste and add more berbere according to heat preference.
- Add hard boiled eggs and simmer on low heat, covered, for another 15 minutes.
- Serve hot with rice or injera bread.
Yield 6-7 servings