As an german ethiopian, who just managed to cook Ethiopian food few weeks ago, I have to say I am beyond IMPRESSED. Like I messed up so many times even tho I had all spices ready to use at hand 😂🤷🏽♀️
Ethiopian restaurants are heaven for vegetarians! I'm lucky enough to live in a city with a ton of Ethiopian immigrants (Minneapolis) so the injera flows like honey here. I've been meaning to learn to cook my favorite Ethiopian dishes forever and this is giving me inspiration to visit my local East African grocer and finally make some nice shiro wat
I'm in St. Paul, hi twin!! Penzeys spices (with locations is Mpls and Stp) sells Berbere so if you don't want to wait for shipping or try to make your own you can do curbside pickup. It's ahhhhhmazing and I use it in lentil stews and on various veggies all the time 😊
I'm usually a terrible carnivore and I'm not a fan of alcohol or sourdough bread, but I will drop everything for Ethiopian vegetable dishes and injera, and the only drink I've really enjoyed was the house made honey wine from a local restaurant.
Hey this was really interesting, thank you! One suggestion: for completeness in future videos could you also mention the original ingredients? I know you did for ethiopian cardamom but it'd be nice to quickly see or hear about the others!
For the butter you have the Ethiopian cardamom (korerima) and also koseret (Lippia abyssinica) which are the 2 main ingredients. The cardamom I think gives the most flavour and is very unique (as in mixing green and black does not taste at all like that). This one is important also for meat meals like kitfo. In addition, Ethiopia is a very diverse country so another common ingredient in some areas is besobela. The first two korerima and koseret you should be able to get from any Ethiopian restaurant but besobela I never have managed to find. Also they would never put garlic in some areas but would in other. Though there might be slight variation between families the big difference is between regions/ethnicities. Best is always when you go in a restaurant and like the food, ask about the butter and if you really want to detect the flavours of the butter in a restaurant order kitfo (if you are not vegetarian) and if you are not comfortable raw say lebleb, which means rare. Then if you like it ask for the main butter ingredients. The butter is very important for dishes in Ethiopia ranging from vegetarian to meat and is present probably in more dishes than berbere. It is not even used really as butter is used in western cooking (at the beginning ) or in French (the whole way through ;)) but actually often is added at the end more akin to a spice.
@@johnnymnemonic6703 I looked up ethiopian cardamom and it took me to amazon. At the bottom it showed that the cardamom was frequently bought with besobela and kosseret. I ended up finding all three things right there and am very seriously considering buying it (about $35 for 3 decent bags but the cardamom isn't whole :( ). Give it a look if you're vying for a more traditional taste
I'm Eritrean and I eat shiro with sourdough bread whenever my family runs out of injera. Also you should try Eritrean/Ethiopian porridge called Genfo (Ga'at in Eritrea). It's really simple, you only need flour, water, niter kibbeh (tesmi), and berbere. Serve it with a side of yoghurt and sprinkle some salt for taste.
Hey Andong, 2 things, being i native we put yogurt on almost everything, so the yogurt is not 100% untraditional, and you can find wheat injera in most Arab stores, at least here in the US, and its not too far off from the authentic thing. A small warning, if it is sour then that is a method to preserve the injera. If you don't mind, could you make more videos on Ethiopian cuisine, if I may suggest, shüro , or hulbut (I'm not 100% sure how to spell them). Shüro it contains many different powders and hulbut is made of many different seeds and is an acquired taste, at least from where I come from, I'll leave the rest of the research to you ;)
Cannot find anything on "shüro" on the internet (apart from a lone mention of a dish with ground beans in, yet nothing beyond that), would you care to elaborate a little bit? ^^
supermassivedwarf I am not 100% sure on how to say it in English but it’s an orange powder that is a blend of many many other ground beans, primarily chickpeas (a yellow variant is made with only chickpeas) but it is a very common Ethiopian dish, it’s not popular on TH-cam with more meaty dishes overtaking it but if you search hard enough you are bound to find it. (Also try searching Ethiopian street food it might help)
@@deangutu8897 Thanks so much for the description; it sounds delicious. Yet, I may have to wait for a trip to Ethiopia for a taste of it - still having no luck finding it whatsoever. Have you thought about starting an Ethiopian street food TH-cam channel yourself?
@@deangutu8897 Hi dean, I thought the video was about "Shuro (shiro) wat". I even have the orange Shiro powder at home and I think the Andong showed how we got the final powder by mixing the "berbere" spice with the original cream color chickpea powder. I am native but I had no idea how exactly the berbere and "nitir kibe" was made. :)
@@samsam2093 if you have family back in Ethiopia ask them to send you the berbere, and i originally thought he would make shiro too, also if you want to make a traditional simply saute onions, tomatoes, garlic puree, pepper, and whatever other spices you have. Then pour in the shiro powder and water until you get your desired consistency, from where my parents came from (the northeast) we don't add much water because a thick shiro. Also, everyone has their own recipe, this is just one you can make in a pinch, and don't skimp on the garlic or onions.
I've never been to Ethiopia, but near Nollendorfplatz (Berlin) there is a great Ethiopian restaurant, and everything I tried there so far is extremely delicious and comforting. One of the most consistently great cuisines out there!
The "brown" cardamom is pretty widely available at Indian grocery shops, and they usually call it "black" cardamom or "badi elaichi" (literally, big cardamom). Also, my understanding is that the Ethiopian basil is a cultivar of tulsi or Holy Basil. Again, something widely used in India as well as in Thai cooking. In India as much as we might cook with it, it probably sees equal or even greater use in religious contexts and in the cultural formalization of old wives' tales called Ayurveda.
I know it from tulsi tea, like the pukka tea brand sells tulsi tea (I sort of assume onboarding the natural food Ayurvedic trend that came up following the yoga)
Yes, it is different, but I've seen plenty of Thai recipes that call for "Holy Basil" rather than the usual Thai basil or purple basil. And yeah, fresh tulsi is hard to find, but the seeds actually aren't, so it's almost always easier to grow yourself than to buy.
@@yip3303 My family is in Tigray I didn't know that was the reason why we couldn't contact them, I thought it was because everything was still shut down. From what I know there is still conflict going on in Tigray but it is dying down I think so I am grateful 🙏🏾 I just want to rebuild now and get rid of ethnic federalism
Wawww thank you for this beautiful video Brother. I'm Eritrean,it is also eritrean food the Culture and foods is almost the Same and Shiro is my favourite traditional food I eat This delicious and healthy food 4 times a week 😋😋
I must say that Andong seems such a nice, positive and clever guy. He dives deep into his explanations which is very interesting for us, home cooks, who want to upgrade our cooking skills all the time and add a lot of flavors to our dishes.
Awesome! Nice to see some TH-camrs bringing attention to Ethiopian food which is sorely underrepresented in the larger culture as a whole, but especially their food culture which is pretty much all phenomenal.
When I visited Ethiopia, I was given the Berbere to bring home, but that was way before my cooking adventures began! so now that I am more adventuresome, I am so grateful for this Berbere recipe... even if it's not authentic! :)
It's kinda sad the African cuisine is so unknown (at least here in Europe). There are Asian foodstores everywhere, but African ingredients are really hard to get, while the food is absolutely amazing.
In the US, I typically associate East African cuisine with the greater DC metro area and several midwestern cities (e.g. Minneapolis and, to a lesser extent, Columbus).
This also has to do with marketing. Several Asian countries have spent lots of money to promote their local cuisine in the West to generate interest in the respective country.
@@lasseb5612 I believe that good food is spread by the migration of people and not by marketing campaigns. I didn't think much of Mexican food until I had a good taco made by someone who cared what he was doing. The same is true with Korean food, which clicked for me when I first had an assortment of Banchan in front of me, or Ethiopian food, which Immediately stood out to me for its injera bread. The problem with African food (particularly West African food) in the Western Hemisphere is actually not one of influence. It's that we often don't acknowledge its African origins. I've watched Nigerian cooking videos and immediately recognized the dished as incredibly similar to ones used in the US, Caribbean, and Brazil. Then I came to the conclusion that the story about the dish being of French or Portuguese origins was BS.
love your channel. i am Ethiopian and you did great by the ingredients you have. the only thing Ethiopians might cringe at is eating Shiro like a soup.
hey Andong! loved this, but I would really enjoy a brief explanation on what is included in the authentic versions that are missing, just so we know. you're truly one of my fave youtubers and I have been loving all the types of content you work on!
11:40 very important information here. Always mix flour that contains proteins (e.g. gluten) with COLD water, not warm. The warm water will immidietly develop the protein structure and form lumps. Always mix flour with cold fluids.
@@geekchick4859 You should publish a paper then. If you seriously can prove that proteins don't lump mixed with hot ionized fluids, you could get famous. No sarcasm.
Totally. This is usually a pretty good call with most regional spice blends too. Garam Masala, Chinese 5 spice, you name it. Just make some plain old Mac and cheese and chuck some spice blend in it.
As an Ethiopian, I really appreciate your effort in making your own ingredients to substitute for the real thing. I wish someone who lives in your area gets you some! Most ingredients we use in Ethiopia are very complex. E.g., shiro is a mix of several spices apart from the chickpea and paprika powder... the same is true for berbere...and the preparation takes meticulous processes. It's interesting how you prepared the niter kibe (clarified butter) with ingredients not commonly used in Ethiopia. The defining ingredients you couldn't find are esential to get the Ethiopian kibe flavor. I can imagine the taste of the kibe you prepared would be good, still different from the typical one. Again, I am impressed by how far you went to improvise and prepare Ethiopian food!
Hey Andong, not sure if you’ll see this but anyways just wanted to say keep up the great work. You have one of the best cooking shows on TH-cam. It’s so interesting to find out the origins of a dish and how to make them, even if that dish isn’t 100% authentic they still look dope. Keep up the great work! I’m loving soup season, Can’t wait for the next one.
Andong: “And I know you guys are not going to order them to just use them once.” Me: **sees flashes of all the spices I have in my cupboard that I have used only once**
CIAO ANDONG! hey man loving the soup season! my wifes hungarian and im half italian and we both want to recommend a soup to you ;D shes going for the beef gulyás "gulasch" and im recommending zuppa di ceci e castagne "chickpea&chestnut soup from toscana" feuer frei du geila schnitzl du!
Whoever chose your soup-spot has an amazing eye for blocking. The color vs weather vs modernity vs a very classical dish. There is a lot of symbolism going on there. (Also I love street art)Thanks for sharing your vids.
@@oliviercantin5926 I've made the first turkish one tho :D it was delish ate it in turkey but his way way a lot better had to buy a hand mixer as well xD
If you don't care about the ethiopian cardamom pods, you can buy the seeds only instead. The seeds can be bought online and are usually called grains of paradise. The ethiopian cardamom is called korerime
Our neighbors for many years was a family who came from Eritrea. Our kids fell in love with the Injera that their mother made. Several stores in town now sell her Injera.
Hey man us Africans are just happy to get recognized, I have a idea for a video aswell maybe try Sadza/Ugali it's sold in alot of Indian shops even in Europe, I have family in the UK and Denmark so I know it's sold there it's basically corn meal but it's not any cornmeal it's close to polenta but more firm and is so easy to make for viewers and I'm 100% they will like it as it's also eaten with your hands and really makes it feel African, much love from South-Africa/Zimbabwe ❤️
Wow, I never realized until now, but…shiro wot (no, I didn’t mean “shirt wit”, stupid auto-correct!) is a dal! Lentil stew, using ground rather than whole, and a finishing splash of spice-infused ghee. And your idea of using rye sourdough instead of crappy fake injera is fascinating! I’ll definitely be making this - I’ve loved Ethiopian food for years, but never made any myself.
i'm indian and i was thinking the same thing! injera also looks and sounds similar to dosa - which is eaten with sambar, which hey, also sort of resembles dal. though dosa is made from fermented batter and not dough
This is really yummy, have eaten it on an Ethiopian restaurant here. I also always have a jar of the Ethiopian spice mix berbere in my kitchen. Thanks for a great video, as always💚
Simply loved the soup series, you managed to make me try some incredible recipes. I've already added many of them to my repertoire, thanks for making me grow as a chef!
There is a wonderful Ethiopian restaurant near my home, and they have some hot dishes with very potent berbere. The burning within your mouth can easily last for a good fifteen minutes after finishing your meal. I love it.
I was salivating throughout the video. I know what flavor profile you were referring to and also love stews/ dishes made with chickpea flour/ besan. Gatta da saag is one of my favorite stews and sattu is my favorite drink.
There is an Ethiopian restaurant in Detroit MI I've eaten at several times. It's served the traditional way on injera bread exactly as you have pictured. I now have moved far from the area and miss it so much! The food is very healthy and was delicious.
Thank you for making this. I've been curious about making ethiopian cuisine for a long time, and this video brought me over the edge. Have my Shiro wat boiling right now. Your videos are great!
Can you please make a video about Georgian Kharcho? Delicious thick spicy-sour beef, tomato and rice soup. Georgian food is the best in the former Soviet Union
I lived for five years with an Eritrean family in Southern Germany (love you Abeba and Kifle!) For their Injera, they used millet (Hirse) and the same sour dough method. Not sure if they had a live culture to begin with but for the time I was there, it was always made in the same bucket with a starter from the previous batch
As usual a fantastic episode! Great work Andong. This one seems a bit much to prep all the spices/butter just for it, but trust me, Ethiopian food IS worth it.
This is my first time coming across your channel. I really like how you actually set a table and tasted the food. So many cooking channels neglect the fact that you actually eat the food you made.
We use grains of paradise "ethiopian cardamom" all the time at home cooking different Middle Eastern, Western, and Indian inspired dishes. if you love to cook they are worth seeking out. oh and they taste sort of like black pepper and faint cardamom but more complex.
absolutely hyped to try this dish, i love fenugreek and i also still have some authentic berber spice i got when i was in the Atlas Mountains in Morocco. We got to eat dinner with this lovely Berber family who just whipped out a big bag of the stuff (and also a Berber tea blend which was INCREDIBLE) and gave it to us - i've not really known how to use it till now great video as always my guy ~
You add the spice mix to the chickpea flour. I wonder if it would increase the effect of the spice mix if you add it to the oil before you add in the onions to sautee. It would temper the spices a little before you add in the chickpea slurry. But super interesting recipe. Can't wait to try this out.
You should try "Bulgarian bean soup". Traditionally cooked in clay pot with a ton of spearmint and nice creamy white beans. I am more than sure that you will love it!
Sorry to hear your channel's not getting as much viewership anymore :( your more commercially-available takes on traditional and niche foods has always interested me and you're clearly a very talented cook. If you feel you can, please, keep up the excellent work, I'm sure TH-cam's algorithm will stop hating you soon.
andong - if you're going to make more episodes for soup season, please consider sambar or rasam from south india! rasam is what you'd traditionally have if you have a cold and need a pick-me-up, but sambar is so similar to shiro wat that i think it qualifies for your series too.
We all know that juicy meat dishes get the most views, but I think they get boring after a while. That's why I love your content Andong. You regularly broaden my horizon and it always looks like you're having mountains of fun! Greetz from the Ukraine :-)
I hope you feature more ethiopian food in the future. I love it but I have a hard time remembering what is what when I'm at the restaurant (because of the combo plates). Would be nice to learn more about each kind.
It looks so simple yet so good. I think I'll definitely try it out even thought I might change some of the spices, but the concept of a soup made with chickpea flour appeals to me a lot. Thanks for the idea!
i used to live in wiesbaden and there is(or was, idk) a super small ethiopean food place near platz der deutschen einheit that was really awesome. i can't remember what i had there, i would usually get a mixed plate as shown in 1:32, with the injera. i really want to try this recipe now. thanks for the video andong!
Yes! If you use a good bread knife, it doesn't shred the bread at all. And especially for crusty bread it is so much easier to produce good slices. Of course, it is impossible to sharpen it yourself, so maybe that's why he doesn't like it.
Haha he was pretty bad with it but you can still cut perfect slices of bread with a sharp knife. Bread knives are completely unnecessary. It's like cosmetic companies trying to sell you different creams for your face, eyes, neck, body etc.
bruv im eritrean and i never even thought of making my own berbere. andong never fails to teach something new :^)
Shout out to Eritrea and their awesome food!! 🇪🇷
@@mynameisandong danke 😭 großes lob an dich! deine videos sind mega gut strukturiert und werden einfach nie langweilig :)
As an german ethiopian, who just managed to cook Ethiopian food few weeks ago, I have to say I am beyond IMPRESSED. Like I messed up so many times even tho I had all spices ready to use at hand 😂🤷🏽♀️
Ethiopian restaurants are heaven for vegetarians! I'm lucky enough to live in a city with a ton of Ethiopian immigrants (Minneapolis) so the injera flows like honey here. I've been meaning to learn to cook my favorite Ethiopian dishes forever and this is giving me inspiration to visit my local East African grocer and finally make some nice shiro wat
Im in Owatonna...Hi neighbor!
I'm in St. Paul, hi twin!! Penzeys spices (with locations is Mpls and Stp) sells Berbere so if you don't want to wait for shipping or try to make your own you can do curbside pickup. It's ahhhhhmazing and I use it in lentil stews and on various veggies all the time 😊
@@lizlorenzsonn9999 I'll have to try that!
Neat! I’ll be (possibly)moving to St Paul sometime in the fall for college, so that’s good to know!
I'm usually a terrible carnivore and I'm not a fan of alcohol or sourdough bread, but I will drop everything for Ethiopian vegetable dishes and injera, and the only drink I've really enjoyed was the house made honey wine from a local restaurant.
Hey this was really interesting, thank you! One suggestion: for completeness in future videos could you also mention the original ingredients? I know you did for ethiopian cardamom but it'd be nice to quickly see or hear about the others!
yes please, I would also prefer that!
+
For the butter you have the Ethiopian cardamom (korerima) and also koseret (Lippia abyssinica) which are the 2 main ingredients. The cardamom I think gives the most flavour and is very unique (as in mixing green and black does not taste at all like that). This one is important also for meat meals like kitfo. In addition, Ethiopia is a very diverse country so another common ingredient in some areas is besobela. The first two korerima and koseret you should be able to get from any Ethiopian restaurant but besobela I never have managed to find.
Also they would never put garlic in some areas but would in other. Though there might be slight variation between families the big difference is between regions/ethnicities. Best is always when you go in a restaurant and like the food, ask about the butter and if you really want to detect the flavours of the butter in a restaurant order kitfo (if you are not vegetarian) and if you are not comfortable raw say lebleb, which means rare. Then if you like it ask for the main butter ingredients.
The butter is very important for dishes in Ethiopia ranging from vegetarian to meat and is present probably in more dishes than berbere. It is not even used really as butter is used in western cooking (at the beginning ) or in French (the whole way through ;)) but actually often is added at the end more akin to a spice.
@@johnnymnemonic6703 I looked up ethiopian cardamom and it took me to amazon. At the bottom it showed that the cardamom was frequently bought with besobela and kosseret. I ended up finding all three things right there and am very seriously considering buying it (about $35 for 3 decent bags but the cardamom isn't whole :( ). Give it a look if you're vying for a more traditional taste
I'm Eritrean and I eat shiro with sourdough bread whenever my family runs out of injera.
Also you should try Eritrean/Ethiopian porridge called Genfo (Ga'at in Eritrea). It's really simple, you only need flour, water, niter kibbeh (tesmi), and berbere. Serve it with a side of yoghurt and sprinkle some salt for taste.
Hey Andong, 2 things, being i native we put yogurt on almost everything, so the yogurt is not 100% untraditional, and you can find wheat injera in most Arab stores, at least here in the US, and its not too far off from the authentic thing. A small warning, if it is sour then that is a method to preserve the injera. If you don't mind, could you make more videos on Ethiopian cuisine, if I may suggest, shüro , or hulbut (I'm not 100% sure how to spell them). Shüro it contains many different powders and hulbut is made of many different seeds and is an acquired taste, at least from where I come from, I'll leave the rest of the research to you ;)
Cannot find anything on "shüro" on the internet (apart from a lone mention of a dish with ground beans in, yet nothing beyond that), would you care to elaborate a little bit? ^^
supermassivedwarf I am not 100% sure on how to say it in English but it’s an orange powder that is a blend of many many other ground beans, primarily chickpeas (a yellow variant is made with only chickpeas) but it is a very common Ethiopian dish, it’s not popular on TH-cam with more meaty dishes overtaking it but if you search hard enough you are bound to find it. (Also try searching Ethiopian street food it might help)
@@deangutu8897 Thanks so much for the description; it sounds delicious. Yet, I may have to wait for a trip to Ethiopia for a taste of it - still having no luck finding it whatsoever. Have you thought about starting an Ethiopian street food TH-cam channel yourself?
@@deangutu8897 Hi dean, I thought the video was about "Shuro (shiro) wat". I even have the orange Shiro powder at home and I think the Andong showed how we got the final powder by mixing the "berbere" spice with the original cream color chickpea powder. I am native but I had no idea how exactly the berbere and "nitir kibe" was made. :)
@@samsam2093 if you have family back in Ethiopia ask them to send you the berbere, and i originally thought he would make shiro too, also if you want to make a traditional simply saute onions, tomatoes, garlic puree, pepper, and whatever other spices you have. Then pour in the shiro powder and water until you get your desired consistency, from where my parents came from (the northeast) we don't add much water because a thick shiro. Also, everyone has their own recipe, this is just one you can make in a pinch, and don't skimp on the garlic or onions.
Andong's personality is coming out more and more in each video and I'm so here for it
Seems like a very fun and down to earth person.
As we say in germany: "Er ist ein Mann von Welt."
@@M1NDCR4WL3R was bedeutet das? ich studiere Deutsch aber ich habe das nie gehört :)
@@alanbralan9670 Es bedeutet ungefähr das er charismatisch und selbstsicher ist.
No cap this guys personality and recording quality is so good
Totally agree with that.
What does "no cap" mean?
@@solchapeau6343 no lies
@@solchapeau6343 slang for being serious or not joking
I've never been to Ethiopia, but near Nollendorfplatz (Berlin) there is a great Ethiopian restaurant, and everything I tried there so far is extremely delicious and comforting. One of the most consistently great cuisines out there!
The "brown" cardamom is pretty widely available at Indian grocery shops, and they usually call it "black" cardamom or "badi elaichi" (literally, big cardamom). Also, my understanding is that the Ethiopian basil is a cultivar of tulsi or Holy Basil. Again, something widely used in India as well as in Thai cooking. In India as much as we might cook with it, it probably sees equal or even greater use in religious contexts and in the cultural formalization of old wives' tales called Ayurveda.
Tulsi is horrifically hard to source, at least here in the UK!
Nice to know!
I know it from tulsi tea, like the pukka tea brand sells tulsi tea (I sort of assume onboarding the natural food Ayurvedic trend that came up following the yoga)
Tulsi is different from thai basil
Yes, it is different, but I've seen plenty of Thai recipes that call for "Holy Basil" rather than the usual Thai basil or purple basil. And yeah, fresh tulsi is hard to find, but the seeds actually aren't, so it's almost always easier to grow yourself than to buy.
It is interesting....very different mix from the typical Ethiopia recipes but love your creativity and effort. Love from Ethiopia 🇪🇹
really cool, i like the cultural diversity youre covering with this series
The more the better I would say.
@@TheSlavChef agreed
Greetings from Ethiopia
I hope you're safe from the Tigray thing!
Hello there.
@@yip3303 It's not like worldwide media tells about it. Could you please tell more about outcomes? Maybe a link to a decent article?
@@yip3303 Thank you! I was expecting something like this, just didn't know any timelines.
@@yip3303 My family is in Tigray I didn't know that was the reason why we couldn't contact them, I thought it was because everything was still shut down. From what I know there is still conflict going on in Tigray but it is dying down I think so I am grateful 🙏🏾 I just want to rebuild now and get rid of ethnic federalism
Wawww thank you for this beautiful video Brother.
I'm Eritrean,it is also eritrean food the Culture and foods is almost the Same and Shiro is my favourite traditional food I eat This delicious and healthy food 4 times a week 😋😋
I must say that Andong seems such a nice, positive and clever guy. He dives deep into his explanations which is very interesting for us, home cooks, who want to upgrade our cooking skills all the time and add a lot of flavors to our dishes.
Using Shiro flour in the dredge is my "secret" for a lot of fried food. A true multitasker.
Awesome! Nice to see some TH-camrs bringing attention to Ethiopian food which is sorely underrepresented in the larger culture as a whole, but especially their food culture which is pretty much all phenomenal.
When I visited Ethiopia, I was given the Berbere to bring home, but that was way before my cooking adventures began! so now that I am more adventuresome, I am so grateful for this Berbere recipe... even if it's not authentic! :)
It's kinda sad the African cuisine is so unknown (at least here in Europe). There are Asian foodstores everywhere, but African ingredients are really hard to get, while the food is absolutely amazing.
Europe have more nothern African/western african foods than east african..
In the US, I typically associate East African cuisine with the greater DC metro area and several midwestern cities (e.g. Minneapolis and, to a lesser extent, Columbus).
This also has to do with marketing. Several Asian countries have spent lots of money to promote their local cuisine in the West to generate interest in the respective country.
@@lasseb5612 I believe that good food is spread by the migration of people and not by marketing campaigns. I didn't think much of Mexican food until I had a good taco made by someone who cared what he was doing. The same is true with Korean food, which clicked for me when I first had an assortment of Banchan in front of me, or Ethiopian food, which Immediately stood out to me for its injera bread.
The problem with African food (particularly West African food) in the Western Hemisphere is actually not one of influence. It's that we often don't acknowledge its African origins. I've watched Nigerian cooking videos and immediately recognized the dished as incredibly similar to ones used in the US, Caribbean, and Brazil. Then I came to the conclusion that the story about the dish being of French or Portuguese origins was BS.
bro It's Ethiopia not Africa and Ethiopia wasn't colonized
love your channel. i am Ethiopian and you did great by the ingredients you have. the only thing Ethiopians might cringe at is eating Shiro like a soup.
hey Andong! loved this, but I would really enjoy a brief explanation on what is included in the authentic versions that are missing, just so we know. you're truly one of my fave youtubers and I have been loving all the types of content you work on!
11:40 very important information here. Always mix flour that contains proteins (e.g. gluten) with COLD water, not warm. The warm water will immidietly develop the protein structure and form lumps. Always mix flour with cold fluids.
Garbage. I do it all the time and NEVER have issues with it
@@geekchick4859 You should publish a paper then. If you seriously can prove that proteins don't lump mixed with hot ionized fluids, you could get famous. No sarcasm.
I've been waiting for the next episode of soup season and here it is!
Me 2, with the cold weather, these are great!
I like Berbere added to mac and cheese, a delicious addition.
Totally. This is usually a pretty good call with most regional spice blends too.
Garam Masala, Chinese 5 spice, you name it. Just make some plain old Mac and cheese and chuck some spice blend in it.
As an Ethiopian, I really appreciate your effort in making your own ingredients to substitute for the real thing. I wish someone who lives in your area gets you some! Most ingredients we use in Ethiopia are very complex. E.g., shiro is a mix of several spices apart from the chickpea and paprika powder... the same is true for berbere...and the preparation takes meticulous processes. It's interesting how you prepared the niter kibe (clarified butter) with ingredients not commonly used in Ethiopia. The defining ingredients you couldn't find are esential to get the Ethiopian kibe flavor. I can imagine the taste of the kibe you prepared would be good, still different from the typical one. Again, I am impressed by how far you went to improvise and prepare Ethiopian food!
This series changed my whole diet. Now I am eating a lot of soups thanks to you! I always have a tupper filled of lentil soup
I got a Video of you recommended 2 Days ago and I cant stop watching them! Your amazing dude!
Greetings from Austria!
They are addictive, binge watched all of them a while ago.
Berbere is the most addictive spice. It is on DUNE level.
"...a really small amount of nutmeg." Townsend is disappointed.
I see you are a man of culture as well (watching Townsend :D )
We needed at least a tablespoon to satisfy our 18th century palates.
@Ashvin Vaidyanathan Yes, we care.
lol I thought so as well
Didn't think I'd find Townsend lovers here!
Hey Andong, not sure if you’ll see this but anyways just wanted to say keep up the great work. You have one of the best cooking shows on TH-cam. It’s so interesting to find out the origins of a dish and how to make them, even if that dish isn’t 100% authentic they still look dope. Keep up the great work! I’m loving soup season, Can’t wait for the next one.
Andong: “And I know you guys are not going to order them to just use them once.”
Me: **sees flashes of all the spices I have in my cupboard that I have used only once**
CIAO ANDONG! hey man loving the soup season! my wifes hungarian and im half italian and we both want to recommend a soup to you ;D
shes going for the beef gulyás "gulasch" and im recommending zuppa di ceci e castagne "chickpea&chestnut soup from toscana"
feuer frei du geila schnitzl du!
Whoever chose your soup-spot has an amazing eye for blocking. The color vs weather vs modernity vs a very classical dish. There is a lot of symbolism going on there. (Also I love street art)Thanks for sharing your vids.
Berbere is my favourite spice mix! I put it in everything. I have to try this soup, it looks amazing
Really cool videos man! It really makes me wanna make this soup
are you gonna do it tho
@@oliviercantin5926 I've made the first turkish one tho :D it was delish ate it in turkey but his way way a lot better had to buy a hand mixer as well xD
@@oliviercantin5926 problem is this spice man xD idk how to find half of the things I need
@@AnimeBrosAMV Yup, the spice stops me too, but will try to find it arround or combine and replace some stuff if i can't find everything.
@@AnimeBrosAMV what part is hard to find look in Indian stores if you have those
If you don't care about the ethiopian cardamom pods, you can buy the seeds only instead. The seeds can be bought online and are usually called grains of paradise. The ethiopian cardamom is called korerime
Our neighbors for many years was a family who came from Eritrea. Our kids fell in love with the Injera that their mother made. Several stores in town now sell her Injera.
Always happy to see a vegetarian dish! Thank you Andong I'm definitely going to try it
this is the BEST WINTER SERIES ON TH-cam. the soups youve featured have all looked soooo delicious and satisfying!
was that a Scarce reference in the beginning there? 😁
Yo, did not know Ranton is watching Andong. Loving your content bro!
Germans supporting Germans. Nice
It wasnt but HI RANTON 😁✌️
collab when
i was wondering if the "get to know each other" at 11:18 was a reference to Binging with Babish :D
Hey man us Africans are just happy to get recognized, I have a idea for a video aswell maybe try Sadza/Ugali it's sold in alot of Indian shops even in Europe, I have family in the UK and Denmark so I know it's sold there it's basically corn meal but it's not any cornmeal it's close to polenta but more firm and is so easy to make for viewers and I'm 100% they will like it as it's also eaten with your hands and really makes it feel African, much love from South-Africa/Zimbabwe ❤️
Just wanted to let you know that I watch your videos for a very long time and I just feel an urge to say a huge THANK YOU FOR EVERYTHING YOU DO!
Wow, I never realized until now, but…shiro wot (no, I didn’t mean “shirt wit”, stupid auto-correct!) is a dal! Lentil stew, using ground rather than whole, and a finishing splash of spice-infused ghee. And your idea of using rye sourdough instead of crappy fake injera is fascinating!
I’ll definitely be making this - I’ve loved Ethiopian food for years, but never made any myself.
i'm indian and i was thinking the same thing! injera also looks and sounds similar to dosa - which is eaten with sambar, which hey, also sort of resembles dal. though dosa is made from fermented batter and not dough
Loving the "DON'T FORGET TO STIR YOUR X!" meme! Great soups, keep em coming
ohhh making injera is like a bucket list thing for me!! Everyone who has had it seems to love it
Same here! I’m HUGE into fermentation so am doubly inspired to make! Hope we both do it!
❤️
This is really yummy, have eaten it on an Ethiopian restaurant here. I also always have a jar of the Ethiopian spice mix berbere in my kitchen. Thanks for a great video, as always💚
Simply loved the soup series, you managed to make me try some incredible recipes. I've already added many of them to my repertoire, thanks for making me grow as a chef!
There is a wonderful Ethiopian restaurant near my home, and they have some hot dishes with very potent berbere. The burning within your mouth can easily last for a good fifteen minutes after finishing your meal. I love it.
I was salivating throughout the video. I know what flavor profile you were referring to and also love stews/ dishes made with chickpea flour/ besan. Gatta da saag is one of my favorite stews and sattu is my favorite drink.
There is an Ethiopian restaurant in Detroit MI I've eaten at several times. It's served the traditional way on injera bread exactly as you have pictured. I now have moved far from the area and miss it so much! The food is very healthy and was delicious.
Thank you for making this. I've been curious about making ethiopian cuisine for a long time, and this video brought me over the edge. Have my Shiro wat boiling right now. Your videos are great!
"regular ass basil" *spits out coffee* well that came out of nowhere
I've spit out tea. :D
Lotta folks gonna be walking around Whole Foods looking for Ass Basil.
Are you American per chance? :D
@@user-zj8jn3hs6f why yes i am
@@wakjagner congrats on the heart man!
Please make tscholent next!!!
I know it's technically not a soup, but it would be really interesting to see your way of making it!
Love your videos!👏
Andong be like: "Fuck bread knives, all my homies hate bread knives.
he speaketh the truteth
Bread knives are a blasphemy. Cut my finger once, it bled for hours.
you guys just have dull bread knives but its very understandable as they are hard to sharpen
@@kugel7c true, they're inherently bullshit by design
@@kugel7c That is my main problem with them :D And they make a mess, most of the time.
Can you please make a video about Georgian Kharcho? Delicious thick spicy-sour beef, tomato and rice soup. Georgian food is the best in the former Soviet Union
‘Food is colourful’, proceeds to show a plate with 5 shades of brown 😆 great video as always though! Always come back to your pretzel video!
I made this today!! It was great!
Bro.....your videos are awesome, thanx for the great content, love from Australia!!!!!!
“You’re not going to order them just to use them once!”
[looks sheepishly at kitchen pantry]
BF: We're out of butter. Had to remind him about the ghee in the pantry. (He wanted to cook eggs).
I feel so blessed to live near the largest Ethiopian diaspora community
very much loving these international soup episodes, keep 'em coming
I lived for five years with an Eritrean family in Southern Germany (love you Abeba and Kifle!) For their Injera, they used millet (Hirse) and the same sour dough method. Not sure if they had a live culture to begin with but for the time I was there, it was always made in the same bucket with a starter from the previous batch
Injera is soooo good!! Would love to see you make a video about how to make it from scratch.
I've eaten injera in Ethiopia too, and I know that German bread so, yeh, touch of genius there!
I recently found tons of chickpea flour while dumpster diving. Finally I have a great recipe for it to use a lot of it! 😉
As usual a fantastic episode! Great work Andong. This one seems a bit much to prep all the spices/butter just for it, but trust me, Ethiopian food IS worth it.
i love the lighting in this! a pleasure to watch
You are the most Berlin guy I know. And I don't even know you. Love all the subtle Irony. Thank you for the amazing recipe!
Love ethiopian food!
I love the basket you have. It reminds me of my balkan grandma and her cooking, in a very cosy way!
You my friend is very creative 👌 👏 I can have your shero all day long. I love it
This is my first time coming across your channel. I really like how you actually set a table and tasted the food. So many cooking channels neglect the fact that you actually eat the food you made.
it's amazing how muuch work you put in each and every of your videos, thank you for the free knowledge and company ^_^
This soup came out absolutely delicious. Thank you for sharing!
oh also sorry to do this again Andong but as a Scot, i will NOT rest until you make cullen skink
i was planning to make my first sourdough bread tomorrow and this will be the perfect companion. thanks!
We use grains of paradise "ethiopian cardamom" all the time at home cooking different Middle Eastern, Western, and Indian inspired dishes.
if you love to cook they are worth seeking out. oh and they taste sort of like black pepper and faint cardamom but more complex.
Hello Andong. Thanks for your effort to present the food. Ur positively crazy :)
Some new filming choices there and I like the new layout in the cooking space 👍👍
Why hasn't this channel blown up its crazy
Love this idea. Soup season💜yummy! Count me in!
absolutely hyped to try this dish, i love fenugreek and i also still have some authentic berber spice i got when i was in the Atlas Mountains in Morocco. We got to eat dinner with this lovely Berber family who just whipped out a big bag of the stuff (and also a Berber tea blend which was INCREDIBLE) and gave it to us - i've not really known how to use it till now
great video as always my guy ~
You add the spice mix to the chickpea flour. I wonder if it would increase the effect of the spice mix if you add it to the oil before you add in the onions to sautee. It would temper the spices a little before you add in the chickpea slurry. But super interesting recipe. Can't wait to try this out.
You should try "Bulgarian bean soup". Traditionally cooked in clay pot with a ton of spearmint and nice creamy white beans. I am more than sure that you will love it!
Sorry to hear your channel's not getting as much viewership anymore :( your more commercially-available takes on traditional and niche foods has always interested me and you're clearly a very talented cook. If you feel you can, please, keep up the excellent work, I'm sure TH-cam's algorithm will stop hating you soon.
loving the soup season! keep them coming!
andong - if you're going to make more episodes for soup season, please consider sambar or rasam from south india! rasam is what you'd traditionally have if you have a cold and need a pick-me-up, but sambar is so similar to shiro wat that i think it qualifies for your series too.
Excellent video Andong!! I love Ethiopian food so much and this year was learning how to make it. Could I please request a mushroom tibs video? 😊🍄🌶 🍅
We all know that juicy meat dishes get the most views, but I think they get boring after a while.
That's why I love your content Andong. You regularly broaden my horizon and it always looks like you're having mountains of fun!
Greetz from the Ukraine :-)
Meine Mutter weint beim zugucken wie du das Berbere und die Butter machst :')
9:03 I'm just going to imagine Andong just went and ate that spoonful and nothing anyone says otherwise will change my mind.
I hope you feature more ethiopian food in the future. I love it but I have a hard time remembering what is what when I'm at the restaurant (because of the combo plates). Would be nice to learn more about each kind.
Just out of excitement and curiosity, how many episode of this series are you trying to put out???
ALL OF THEM! I hope. :D
Well, there is so much more. Borscht for one.
@@dmitrynutels9340 Оne of my favorites. There are so many versions of Borscht though.
I'm sure he is souper busy making more episodes.
"I know your not gonna order one just to try it once"
Me: ohh ya?
It looks so simple yet so good. I think I'll definitely try it out even thought I might change some of the spices, but the concept of a soup made with chickpea flour appeals to me a lot. Thanks for the idea!
Definitely enjoyed his interpretation of Shiro.
i used to live in wiesbaden and there is(or was, idk) a super small ethiopean food place near platz der deutschen einheit that was really awesome. i can't remember what i had there, i would usually get a mixed plate as shown in 1:32, with the injera. i really want to try this recipe now. thanks for the video andong!
I think rosól is my favourite: Polish chicken soup. My Mum used to make it for me when I was ill. It was the only good bit about being ill...
"i never use bread knives, it doesnt make any sense" *proceeds to chop the bread into wedges*
Exactly 😂
Yes! If you use a good bread knife, it doesn't shred the bread at all. And especially for crusty bread it is so much easier to produce good slices. Of course, it is impossible to sharpen it yourself, so maybe that's why he doesn't like it.
Haha he was pretty bad with it but you can still cut perfect slices of bread with a sharp knife. Bread knives are completely unnecessary. It's like cosmetic companies trying to sell you different creams for your face, eyes, neck, body etc.
@@hederahelix4600 i can respect that, i sometimes use a regulsr knife for soft breads as well
This was so incredibly tasty!!! Thank you so much for the receipe