Ethiopian Spiced Beef Jerky Quwanta Food

ETHIOPIAN SPICED BEEF JERKY (QUWANTA)

Ethiopian Spiced Beef Jerky (Quwanta) image

Make and share this Ethiopian Spiced Beef Jerky (Quwanta) recipe from Food.com.

Provided by yewoinfamilycooking

Categories Lunch/Snacks

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs beef tenderloin or 4 lbs boneless sirloin
2 tablespoons chili powder (berbere) or 2 tablespoons chili paste (Awaze)
3 tablespoons dry wine or 3 tablespoons sherry wine
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/4 teaspoon false cardamom
1/2 teaspoon black pepper
1 pinch salt

Steps:

Remove fat; cut the meat in long strips with zigzag shapes.
Mix the chili powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt.
Marinate the meat with the mixed dressing.
Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
Break the dried meat in small pieces; keep the pieces in a tight glass jar. Serve it at room temperature.

ETHIOPIAN SPICED BEEF JERKY (QUWANTA)

Ethiopian Spiced Beef Jerky (Quwanta) image

Make and share this Ethiopian Spiced Beef Jerky (Quwanta) recipe from Food.com.

Provided by yewoinfamilycooking

Categories Meat

Time 1h

Yield 15 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs beef top round steak
2 tablespoons mild chili powder (Awaze)
3 tablespoons dry wine or 3 tablespoons sherry wine
1 tablespoon olive oil or 1 tablespoon vegetable oil
1/4 teaspoon cardamom powder (Korerima)
1/2 teaspoon ground black pepper
1/8 teaspoon salt

Steps:

Remove fat and cut meat in long strips with zigzag shapes.
Mix awaze, wine, oil, cardamom, black pepper and salt.
Marinate meat with mixed dressing.
Place meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
Break dried meat in small pieces; keep pieces in a tight glass jar.
Use as snack or appetizer.

ETHIOPIAN BEEF JERKY AND SPLIT LENTILS STEW (QUWANTA-MISER WOT)

Ethiopian Beef Jerky and Split Lentils Stew (Quwanta-Miser Wot) image

It is a delicious dish with Injera (Ethiopian flat bread). I like it because it was my grandfather's favorite dish.

Provided by yewoinfamilycooking

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup split red lentils
1 lb beef (top or bottom round) or 1 lb beef jerky
2 tablespoons chili peppers (Berbere)
1 red onions (thinly chopped) or 1 shallot (thinly chopped)
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
2 tablespoons clarified butter (Nitir kebe)
4 garlic cloves (diced) or 1 teaspoon garlic powder
1/4 teaspoon cardamom powder (if available)
salt and black pepper

Steps:

Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.
2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.

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