Chefs share traditional recipes you can do in your own kitchen.
On campus, senior Sofia Villalón invites guest chefs who hail from other countries and now live in the United States to share their stories — and favorite dishes from their country — with students. The Credo Kitchen series sparks discussion, and cultural appreciation.
Chef Habiba Boru shares her recipe for spicy red lentil stew from Ethiopia, and Alex Nnamdi Obinatu shares how to make traditional Nigerian stew so you can try it at home.
Ethiopia: Misir Wot
(Spicy Red Lentil Stew)
Compliments of Habiba Boru
1 ½ cups of dry split red lentils
3-4 tablespoons olive oil
1 tbsp Berbere spice
1small/ medium onion
3 cloves fresh garlic
2 ½ cups of water
½ can tomato paste
Finely dice the onion and cook on medium heat until translucent and aromatic. Then add 3 to 4 tablespoons of olive oil to fry the onion until golden. After, add your 1 tablespoon of berbere spice, 3 cloves of fresh garlic, 1/2 can of tomato paste and mix well. Make sure to add a little bit of water (2-3 tablespoons) as you mix so that berbere doesn’t burn. Lastly, add 1.5 cups of nicely washed red split lentils! You will need 2.5 cups of water for lentils.
Nigeria: African Stew
Compliments of Alex Nnamdi Obinatu
“This traditional West African Stew was often prepared for a holiday meal, and has evolved into an everyday meal, cooked with different cuts of meat, and seafood. It’s always present on restaurant menus. Here is my take on this mouth-watering stew. Feel free to add vegetables such as carrots, green beans or green pepper. In Nigeria, it most often paired with African yam -fried or boil. Rice and fried plantain is another good side dish option.” — Chef Alex
1-2 pound stew beef cut in small pieces
1- 1 1/2 cup oil Canola, Vegetable or Corn
4 roma tomatoes they are less acidic
1 medium yellow onion
1 canned tomatoes sauce 14 ounce
4 peeled garlic cloves
¼ cup chopped parsley
3-4 Tablespoon celery leaves
1- teaspoon fresh thyme
½ -1 scotch bonnet pepper optional
1 teaspoon white pepper
½ teaspoon curry powder
1 tablespoon Maggi powder or beef bouillon powder
Salt to taste
Boil beef with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 20 -45 minutes or more, depending the cut of beef and how you like your beef cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
Add 1 cup oil to the pot/pan and brown the beef for about 5-10 minutes. Remove and set aside
In a blender blend the onions, tomatoes, garlic, parsley, and celery, scotch bonnet pepper and basil and fresh thyme until puree.
Gently pour the blend of puree ingredients, and tomatoes sauce in the saucepan, add curry powder, white pepper and smoked paprika and bouillon powder bring to a boil, reduce heat and simmer for about 30 minutes. Then add the beef and simmer for another 10 to 15 minutes.
Stir the pot frequently to prevent the sauce from sticking to the pot. Add beef stock or water as needed to prevent burning.
Finally, add the green onions. Adjust seasonings and sauce consistency with water/stock and salt.
Serve warm with desired side dish