ERITREA ~ Zesty Chicken Stew
Eritrea is located in northern East Africa and borders on Sudan, Ethiopia and Djibouti. The east and northeast have an extensive coastline along the Red Sea, right across from Saudi Arabia and Yemen. Traditional foods include tsebhis {stews}, served with injera/taita {flatbread made from teff, wheat or sorghum} and hilbet {a paste made from legumes, mainly lentil, fava beans). Eritrean and Ethiopian cuisine are similar as the countries share a common history. Most Eritreans like their food hot and spicy. Berbere, a kind of dried chili pepper paste, accompanies almost all dishes. Diners generally eat from a commonly used large tray placed in the center of a low dining table.
ERITREAN ZESTY CHICKEN STEW
Doro Zigni
Serves 4
1 whole chicken, cut in 8 pieces
3 large onions, chopped
3 tablespoons olive oil
5 teaspoons Berbere or other Hot Sauce
1 can tomato paste
1 teaspoon salt
6 medium hard-boiled eggs, peeled
6 cups chicken broth
Saute onions in oil for 5 minutes. Add berbere sauce or other hot sauce and chicken. Saute for 10 minutes. Add broth, tomato paste, and salt. Simmer for 20 minutes. Add eggs and simmer for another 20 minutes. Serve with injera or pita bread.
Source: "Taste of Eritrea" by Olivia Warren