Tips and Recipes General Uses and Tips The Hot and Savory Pastes are excellent with many standard dishes. Try them in sandwiches—spread judiciously the paste you desire on one side of your bread, roll or toast, and presto! your favorite sandwich is revitalized. They are equally good with chilled, hardboiled eggs: slice the egg lengthwise and spread a licking of Hot Paste or our cayenne-free Savory Paste directly across the open face, or mix a bit with the yolk and refill. Or try our pastes with your breakfast ham, omelette, fried or scrambled eggs, with Canadian bacon and home fries. One friend we know has it every morning on fresh-baked, whole-grain bread with strawberry jam! The Peanut Sauces are great with grilled fish, chicken, or pork. Delightful with noodles, fettucini, and for stir frying. If you have had Thai dishes, or Indonesian satay, you will enjoy this sauce. Too hot? The Hot Pastes are highly concentrated, so start small. If you find the portion too hot for your palate, we suggest a few slices of fresh tomato with salt, plain yoghurt, or cottage cheese to mitigate the heat. Milk or beer can also help. Water will not! Non-Traditional Recipes Enjoy contemporary dishes spiced up with the sauces and pastes from Tektonic Palates using recipes both we and our customers have created: TektonicPalates-Gourmet.pdf. Classic Recipes Here are some recipes for a few classic Ethiopian dishes to compliment your personal repertoire. All recipes serve approximately six people.       Basic Ethiopian Wat Chop 6 good-sized onions and the cloves of one head of garlic. Put them into a heavy, 12-inch covered casserole without oil or water. At high heat, stir constantly until the onions appear translucent. Add one cup of olive oil. Lower heat to medium, and simmer uncovered about 10 minutes. Add 1/2 Tablespoon of Tektonic Hot Paste, or 1 Tablespoon of Tektonic Savory Paste, and stir until completely blended. Stirring all the while, add: 1 Tablespoon salt 1 Tablespoon curry powder 1 Tablespoon ground cardamom 1 teaspoon ground cloves 1 teaspoon oregano 1 teaspoon sweet basil 1 teaspoon ground cinnamon Reduce heat to low and simmer 10 minutes. Add a 12-oz can of tomato paste and stir until completely blended. Simmer 10 minutes. By now your wat has a rich, red color and a flavor to match! All in all, about 1 hour may have been expended in the preparation. Below are some dishes you may produce using this wat.       Doro (Chicken) Wat Cut up one whole chicken into 8 to 10 pieces and discard all skin and fat. Make a few lengthwise slits in each piece, and marinade about 6 hours, in fresh lemon juice and white wine. Add the pieces one by one to the basic wat, a very low heat, turning often to coat each thoroughly. Slow cooking will help give rich flavor to the meat. Hard boil 10 eggs. Shell and make 4 or 5 lengthwise slits around each egg, being careful not to cut into the yolk. Add the eggs to the wat, turning them gently among the chicken pieces. Cook about 1 hour, stirring from time to time, until the chicken is cooked through.       Siga (Beef) Wat Turn OFF the heat under your basic wat. Add 1-1/2 lb. lean, ground beef, a little at a time, mashing thoroughly until it's completely integrated with the wat. Turn the heat to very low and continue mashing to ensure the ground meat does not clump. You want your siga wat to be thick and smooth, not grainy. Stir until well blended, then turn off heat and let stand. Before serving, rewarm at very low heat. Sometimes we add bite-sized chunks of bottom round, to cook lightly at this stage.       Atakilt (Vegetable) Wat This is a delicately flavored dish. When preparing the basic wat for this dish, we suggest you substitute Tektonic Savory Paste for the Tektonic Hot Paste, and do not add tomato paste. Cut 6 large potatoes and 6 large carrots into bite-sized chunks. Stir in your modified basic wat, and cook at medium heat, about 25 minutes. Cut 1 head of cabbage in half, lengthwise, and separate the leaves from the core. (You may cut the core into chunks and add these to the carrots and potatoes.) Carefully layer the cabbage leaves over the potatoes and carrots. Don't worry if the lid does not close—in time, as the cabbage leaves stem, it will. Continue cooking at medium heat. As the leaves begin to wilt, gently push them toward the bottom with a wooden spoon, and bring the potatoes and carrots to the top. The leaves should be limp but not broken. Reduce head to very low and simmer, still carefully turning the wat through the cabbage leaves. Cook another 10 minutes, or until the potatoes and carrots are cooked through but still firm.       Kik (Split Peas) Wat Here is a hearty, protein-rich vegetarian dish that will delight meat-eaters too! Rinse 1 lb. of dried, yellow split peas in cold water. In a separate pot , cover the peas with cold water, bring to a hard boil, and turn off heat. Drain and add to your basic wat. This dish must be cooked at very low heat. stirring frequently. Turn off heat when peas are cooked through but still chewy. If necessary to rewarm, do so at very low heat to prevent sticking and burning.

| Home | History | Mission | Ethiopia | Products | Recipes | Order | Contact Us |