Soy ground is seasoned to perfection next to lemon-garlic brown rice. |
Also, I watched the delightful Life Is Fare at the Blackstar Film Festival this past summer-- it stars a first generation Eritrean, artist Sephora Woldu, who also wrote and directed.
I quite enjoyed the process of making the nit'r kibbeh and prepping the overall meal. It is time consuming, a learning curve that ups the value of how we see our pantry ingredients (some of which we probably rarely use). Plus, it amazed me that one could get so much flavor into soy ground, enhance its properties into complex and intriguing to consume.
Kulwha Ingredients and Preparation
coconut nit'r kibbeh
1 cup coconut oil
1 tablespoon minced garlic
1 tablespoon ginger
1 teaspoon black pepper
1 cinnamon stick
1 teaspoon cardamom
6 whole cloves
1 teaspoon fenugreek
1 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
1 tablespoon olive oil
1 cup Lightlife Soy Ground
1/4 cup onion, sliced
1/4 cup diced tomatoes
1 tablespoon coconut nit'r kibbeh
1 tablespoon berbere
1 teaspoon spice pulp*
pinch of salt
This coconut nit'r kibbeh is modeled after My Darling Gourmet's recipe with slight alterations to make less. |
Simmer coconut oil with ingredients for thirty minutes, stirring to keep from burning. Separate with sieve or strainer into an air-tight container, and place in refrigerator for four hours or longer until it becomes a golden yellow solid. Retain the spice pulp. But discard the cinnamon stick.
In a skillet, combine olive oil with soy ground, onions, coconut nit'r kibbeh, spice pulp, and salt.
Dinner is served. |
Very tasty. |
I really love your Mofo posts! I feel like I'm learning so much, plus being introduced to many new to me dishes!!!
ReplyDeleteThank you!!!! I'm feeling the same way. It's been an amazing experience composing dishes, repurposing constantly used ingredients in a new, refreshing light.
DeleteThis looks amazing and certainly sounds like it was worth the time it took to prepare!
ReplyDeleteI've made nit'r kibbeh in the past! There's a recipe in Vegan Eats World, and I just used Earth Balance. I should try the coconut oil, because I love that stuff. It made simple stir-fry meals so much more flavorful. Before my husband went vegan, he would use it when making scrambled eggs and loving it.
ReplyDeleteThis is so informative! I seriously love your posts.
ReplyDeleteThank you, Monique! I appreciate it! :)
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