Tag Archive for: 07.17.2021
Doro WatMissionary John and Nancy Roebke - One Africa Team
- 10 skinless, bone-in chicken thighs/drumsticks
- 1/2 cup berbere blend
- 1/2 cup sunflower or olive oil
- 1/3 cup niter kibe (clarified spiced butter)
- 2 juice of 2 lemons
- kosher salt
- 10 eggs at room temperature
- 6 large red onions finely diced
- 2 tsp minced garlic
- 1 1/2 tsp minced fresh ginger
- 1 tbsp tomato paste
- 1/4 tsp freshly ground pepper
- 1/4 tsp freshly ground black cardamom
- 2 1/2 cups chicken stock or water
- Injera, for serving
For niter kibbeh
- 4 tbsp butter infused with garlic, ginger, onion, black pepper, oregano, fenugreek, and turmeric
For berbere blend
- 1/2 tsp fenugreek
- 1/2 cup ground dried New Mexico chiles
- 1/4 cup paprika
- 1 tbsp salt
- 1 tsp ground ginger
- 1 tsp onion powder
- 1 /2 tsp ground cardamom
- 1/2 tsp ground coriander
- 1/4 tsp ground nutmeg
- 1/4 tsp garlic powder
- 1/8 tsp ground cloves
- 1/8 tsp ground cinnamon
- 1/8 tsp ground allspice
- Put the chicken in a bowl and toss with the lemon juice and 1 teaspoon salt. Let stand at room temperature for 30 minutes.
- While the chicken is marinating, prepare a bowl with cold water. Bring a medium saucepan of water to a boil and salt generously, making sure there is enough water to cover the eggs by 1 inch. Carefully add the eggs, bring back to a gentle boil and cook for 10 minutes.
- Transfer the eggs to the cold water, and shake or tap gently to crack the shells. Remove the eggs from the water and, when cool to the touch, peel. Set aside.
- Put the onions in a large skillet over medium heat. Cook, stirring constantly, until the onion pieces soften and the excess water is dried.
- Add the oil and caramelize the onions until the mixture turns golden brown in color.
- Add berbere, garlic, ginger, tomato paste, black cardamom and black pepper, and cook, stirring, for 10 minutes. The berbere will have a much better flavor if cooked longer.
- Add the clarified butter (niter kibe) and continue cooking for s minutes
- Add the chicken, turning to coat well with the sauce mixture.
- Add the chicken stock/ water and bring to a simmer, cover, reduce the heat to medium low and cook at a gentle simmer until the chicken is very tender, about 40 minutes. Remove the lid, increase the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is very thick, about 45 minutes.
- Remove the pan from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let rest for 5 minutes.
- To serve, place the chicken pieces and eggs on injera or serving plates, and spoon the sauce over.
African NsimaVivien K Gierach
- 3 cups water
- 1 1/2 cups mealie meal can substitute with corn meal
- 2 cups water
- Boil the 2 cups of water.
- In a sauce pan using a wooden spoon make a paste from 2-3 tbsp of the mealie meal or corn meal and one cup cold water.
- Add the boiling water and stir until the mixture boils again.
- Cover and boil ten minutes.
- Add the rest of the mealie meal or corn meal a little at a time and mix thoroughly.
- Reduce heat.
- Cover and leave to steam for ten minutes.
Malawian SamosasKatherine Waldek - Former Missionary Wife in Malawi, Africa
- 1 lb hamburger
- 2 tbsp butter
- 1 can green chilis
- 4 cloves of garlic finely minced
- 2 tsp ground coriander
- 1 onion finely chopped
- 1 tsp ginger
- 3 tsp curry powder
- 1/2 tsp salt
- 1 finely chopped seeded tomato optional
- 2 tbsp flour
- 2 tbsp water
- 1 package wonton wrappers
- oil for deep frying
- Saute onions and chili in butter, add and brown hamburger in very fine pieces, add spices and tomato if desired, simmer.
- All moisture should be evaporated.
- Place approx. 1-2 tsp of meat on inside of wonton wrapper and fold into triangle shape and secure edges with flour and water paste.
- Once all wrappers are filled deep fry until golden brown about 4 minutes drain on paper towel.
- Serve warm (you can reheat a tray of them in warm oven)
Swedish Oven-baked Salmon with Caviar SauceAnna Karlsson - National pastor's wife in Sweden
For the Salmon:
- 2 pounds salmon filet
- 2 Tbsp. olive oil
- 1 1/2 tsp salt
- 2 pinches black pepper
- 1 lemon juiced
- 1 lemon sliced
For the Caviar Sauce:
- 1 1/4 cups cups sour cream
- 1/4 cup mayonnaise
- 1 small jar red caviar
- 1 small red onion finely chopped (optional)
- 1 Tbsp. lemon juice
- Salt & Pepper
- Chopped dill
- Pre-heat the oven to 350° F.
- Grease a baking dish or line it with parchment paper. Place the salmon in the baking dish.
- Mix together olive oil, lemon juice, salt and pepper. Rub this mixture on the salmon.
- Place lemon slices on the fish. Bake the salmon for about 20 minutes or until done.
- Mix together the caviar sauce ingredients.
- Serve the salmon with the caviar sauce, boiled potatoes and a good fresh salad.
Indonesian Fried BananaSion - National Church Member in Indonesia
- 200-250 grams whole wheat flour
- 150 grams rice flour If you don't have rice flour you can use wheat flour
- 800 grams banana about 8 medium bananas
- 1 tsp salt
- 2 tbsp palm sugar
- 1 2/3-2 1/4 cup water
- 1/2 cup of milk optional
- cooking oil for frying
- Cut bananas into small pieces (not too little) 2-3 inches wide is recommended, but slice to your preference
- Mix all flour + salt + palm sugar + water (+milk) and stir until mixture
- Add banana into flour dough
- Add oil to wok or frying pan, and heat to 325 degrees F. Wait until the oil in the pan is hot.
- Drop bananas into the pan, a few at a time, to avoid overcrowding.
- Fry for about 3 - 5 minutes or until lightly brown and repeat with the rest of bananas until finished.
- Serve with hot tea.
Taste of Missions
This annual hybrid event, hosted by WELS Missions, will provide all WELS members an opportunity to connect with brothers and sisters in Christ from around the globe and be a part of the important gospel outreach occurring through our synod.