This is a basic Ethiopian sauce. You can add to it – fish, beef, vegetables, legumes, eggs and serve it over rice or flat bread.
5 tablespoon vegetable oil
1 large onion chopped fine
2 tablespoon chopped ginger
10 cloves of garlic chopped fine
2 tablespoon Ethiopian Berber Spice
2 tablespoon Chili California Powder
1 teaspoon Salt
½ teaspoon Chili Cayenne Powder (optional)
¼ teaspoon Black Pepper Ground
3 medium size fresh tomatoes chopped
½ bunch fresh cilantro leaves chopped fine
Heat olive oil in a large, deep skillet over medium heat.
Add chopped onion and sauté for 4 minutes or until light brown.
Add Garlic and ginger and sauté for 4 minutes.
Then add spices: Ethiopian Berber, chilies, salt, black pepper and stir for 2 minutes.
Add fresh tomatoes and stir together cover the pan and simmer over low heat for 30 minutes.
Stir frequently to prevent burning.
Once sauce is fully cooked add fresh cilantro leaves.