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An Ethiopian restaurant recipe Barcelona

Qaiyoat. Wet with berbere
Yessga
Tips: Makes 6 servings (will keep well for several days and gives much better job as h acer lot and freeze it just in case.) Put the quantities indicated without fear. Wear apron and rubber gloves to remove chips and tomatoes for burning. Doing it in a tall pan to splatter less. Serve with white rice, if you have some hand injera.

• 2 kg onion (3 bags of frozen chopped onion)
• 8 cloves of garlic
250 cc oil 3 tablespoons berbere
• (Substitute cayenne pepper)
• 1 tablespoon ground cumin 1 teaspoon
• chopped fresh ginger
• 2 teaspoons minced garlic 2
• maggi soups
• 10 eggs salt, pepper
2 cans tomato
• crushed ½ kilo of fresh tomatoes

1 kg stewing beef cut into blocks (or chicken or lamb)

1. boil eggs 10 minutes.
2. Chop the onion and fry the garlic over high heat 8 in the oil, stirring for half an hour.
3. Pouring 3 tablespoons of berbere and sautéing is always a high heat and stirring so that it does not stick. (If you're not you can take berbere chili powder, coriander and cumin).
4. When you go "dry" (approx. 10 minutes), gets the tomato paste and boil over high heat and, stirring constantly. As pairs to remove stick. Browse
5. cumin, cinnamon, salt, pepper and Maggi cubes. Crush the chopped ginger and garlic chopped. Crush it and throw it into the stew. Browse
cut meat
7. Cook, stirring over high heat always at least one and preferably two.
8. Peel the boiled eggs, make 3 incisions vertical and throw them before the final 15 minutes, being careful removing that will not break. If the sauce is too dry, add a little water.