The kitchen of one of the restaurants we stopped at for lunch in Ethiopia. They were somewhat taken aback when we asked to photograph here. Clearly not something they’re used to.
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We ordered chicken tibs, the latter word applied to any meat cooked in this way. The chicken pieces are dredged in a mix of teff flour and Berbere spices. The Berbere is some combination of chili, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek depending on what is available. It always contains lots of chilli.
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This young man is dropping the tibs into raging hot oil. I had expected them to come out fairly quickly as they would surely have been cooked in seconds. But no. The small chicken pieces stayed in the smoking hot oil for about ten minutes.
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I wondered if the cook was leaving the chicken in the oil for my benefit, so that I could take more photos. I was really starting to worry that the chicken would dry so much that they would clatter onto my plate like cinnamon sticks. So I deliberately walked away to find other subjects to photograph.
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After about five minutes I walked back into the kitchen finding my lunch still in the cauldron.
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“Oh well,” I thought “I have some nice photos, even if I have inadvertently spoiled my lunch.”
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So, I was very surprised by how delicious it turned out to be. The flour/spice rub was crispy and the chicken was moist, tender and full of flavour. Go figure!
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