Ethiopian Sunflower Seeds Dipping Sauce Food

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SUNFLOWER SEED DIPPING SAUCE (YESUFF FITFIT)



Sunflower Seed Dipping Sauce (Yesuff Fitfit) image

This Ethiopian dipping sauce is usually prepared during Lent. It is used with Injera normally.

Provided by Lynette !

Categories     Other Snacks

Time 30m

Number Of Ingredients 13

2 c sunflower seeds
3 c water (may need more)
2 tomatoes, finely chopped
1 hot green pepper, finely chopped
2 green onions, finely choped
1 Tbsp extra-virgin olive oil
1/4 tsp garlic powder
1 Tbsp fresh lemon juice
184 tsp ginger root powder or 1 teaspoon ginger juice
1/2 tsp fresh basil, minced
salt, to taste
pepper, to taste
injera, for dipping

Steps:

  • 1. Rinse the sunflower seeds with cold water.
  • 2. In a saucepan, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
  • 3. Drain and place the cooked sunflower seeds in a food processor. Add 3 cups of cold water; blend until all the seeds are crushed.
  • 4. Strain the sunflower sauce into a container; discard the sunflower sediments. Cover the container and keep it in the refrigerator to cool.
  • 5. Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and pepper; mix well.
  • 6. Add the vegetable mixture into the sunflower sauce container. Mix well and keep in the refrigerator.
  • 7. Break injera into small pices; dip the pieces in the sunflower-vegetable sauce.

ETHIOPIAN SUNFLOWER SEEDS DIPPING SAUCE



Ethiopian Sunflower Seeds Dipping Sauce image

Sunflower Seeds Dipping Sauce (Yesuf Fitfit) is one of the side-dishes of Ethiopia, usually prepared during Lent. It is used with Injera (Ethiopian flat bread). There are many ways of preparing a dish from the sunflower seeds and this is one of my recipes.

Provided by yewoinfamilycooking

Categories     Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups sunflower seeds
3 cups water (or more)
2 tomatoes (finely chopped)
1 hot green pepper (finely chopped)
2 scallions (finely chopped) or 2 green onions (finely chopped)
1 tablespoon extra virgin olive oil
1/4 teaspoon garlic powder
1 tablespoon fresh lemon juice
1/4 teaspoon ginger powder or 1 teaspoon ginger juice
1/2 teaspoon fresh basil (minced)
salt and black pepper

Steps:

  • Rinse the sunflower seeds with cold water.
  • In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
  • Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed.
  • Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool.
  • Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.
  • Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.
  • Break Injera (Ethiopian flat bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.
  • Serve it cold.
  • Keep the sunflower sauce in fridge.

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