Introducing Ethiopian Ghondar – An African Delight!
Ethiopian cuisine is vibrant, flavorful and steeped in history. It has many influences, including Indian, Arabic and Mediterranean cultures, reflecting the country’s long trade connections. Ethiopian Ghondar, also known as Gonder, is a delightful spaghetti dish, named after the city of Gondar. It is served with a variety of vegetables, sauces, and spices.
Ethiopian Ghondar is a light, healthy and flavorful dish. As with all Ethiopian cuisine, it’s a great way to get a good source of vegetarian proteins and vitamins. The dish is traditionally served with kiesappel (Ethiopian flat bread), which helps to absorb some of the sauce and makes it much more flavorful.
Ghondar has a unique combination of flavors which combine sweet, sour, and spicy flavors. The sauce is made from a mixture of tomato puree, parsley, ginger, garlic, onion, berbere (an Ethiopian spice blend), and sugar. These ingredients are then simmered together with vegetable broth or stock to create the flavor.
The dish traditionally uses spaghetti, however it can be served with other types of pasta, such as penne or fusilli. It’s a great way to use up left over pasta that you have in the cupboard.
Ghondar can be served vegetarian, or with chicken or fish. It can also be topped with feta, or crumbled and fried cottage cheese. With so many ingredients and spices, it can be customized to suit every palate.
If you’re looking for a quick and easy meal, this is the perfect recipe for you. The sweet and spicy sauce, combined with crunchy vegetables, will make your mouth water. So, let’s get cooking!
Ethiopian Ghondar Recipe
– 2 tablespoons vegetable oil
– 2 onions, diced
– 2 cloves garlic, minced
– 1 teaspoon ginger, minced
– 2 carrots, sliced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 2 cups tomato puree
– 5 tablespoons parsley, chopped
– 1 teaspoon berbere (Ethiopian spice blend)
– 1 cup vegetable broth or stock
– 2 tablespoons sugar
– 1 tablespoon lemon juice
– 1lb spaghetti
– Feta or fried cottage cheese, for topping (optional)
1. Heat the oil in a large pan. Add in the onions, garlic, and ginger, and cook for 2-3 minutes until softened.
2. Add in the carrots and bell peppers and cook for a further 5 minutes until softened.
3. Pour in the tomato puree, parsley, berbere, vegetable broth or stock, sugar and lemon juice, and mix together until combined.
4. Simmer for 15 minutes until the mixture has reduced and thickened.
5. In the meantime, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions.
6. When the spaghetti is cooked, drain and add to the Ghondar sauce. Mix together until the sauce is evenly distributed.
7. Serve the Ghondar with feta or fried cottage cheese, if desired.