Tibs Recipe | How to make Tibs | Ethiopian food

 How to make Ethiopian food Tibs

 

Tibs

Tibs is a beef dish that is sliced into small cubes and sautéed in a pan with Niter Kibbeh (clarified butter), vegetables, herbs, garlic, ginger, and Berbere spice to make a flavorful sauce.

There are several variations in Ethiopia. Onions, tomatoes, and green peppers are the most regularly utilized vegetables and herbs. Beef, lamb, venison, and mutton are the most popular meats.

This, like many other Ethiopian meals, is served with Injera, a traditional Ethiopian sourdough pancake made with teff flour. It is traditionally eaten with the fingers by dipping a piece of Injera into the dish and using the bread as a spoon to gather a piece of meat and sauce.

Tibs was traditionally provided to pay someone a compliment or demonstrate respect. It's still considered a special meal today, which explains its appeal as a way to commemorate important occasions and holidays. On the other hand, if you stroll into a loud pub in Ethiopia's raucous capital, Addis Ababa, on a Friday afternoon, it's probable that the majority of the patrons will be ordering and eating tibs.

 

Ingredients needed to make Tibs:

• Meat (beef) chopped into small cubes
• A bit of oil
• A half spoon minced garlic
• One spoon of Berbere (Ethiopian spicy ingredient)
• One sliced onion
• One sliced tomato
• Salt (as per your need)
• Niter Kibbeh (clarified butter)
• One fresh sliced green chili

 

Steps

Step 1: Start by chopping the meat into small cubes.

Step 2: Then turn on the stove and add the meat (beef) into the pot. Cook the meat at a high temperature and once the color is changed add it to a bowl.

Step 3: On the same pot (you don't have to wash it), add a bit of oil and a half spoon of minced garlic and stir. Wait for a minute till the garlic is cooked.

Step 4: Add the meat from the bowl back to the pot. And mix them all.

Step 5: Add one spoon of Berbere (Ethiopian spicy ingredient) and mix well.

Step 6: Lower the heat level and add one sliced onion and mix.

Step 7: Add one sliced tomato and mix again.

Step 8: Next, add salt (as per your need) and Niter Kibbeh (clarified butter) and mix.

Step 9: Add one fresh sliced green chili and mix slowly.

Step 10: Congratulations you have made your first Tibs. You can now turn off the stove and start serving.

Source 

 

How do you serve Tibs?

Tibs can be eaten with cooked green vegetables and a thick bread called "kocho" (outside of Ethiopia, "Injera" bread is more common because it is simpler to come by). You eat a slice of meat with some cheese on a piece of bread. The cheese helps to cool down the chili's spiciness.

 

What is Berbere (Ethiopian spicy ingredient)?

Berbere is a spice blend made out of chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It's an important element in Ethiopian and Eritrean cuisines.

Berbere can also refer to plants and spices that aren't well-known outside of Africa. Korarima (Aframomum corrorima) and long pepper, for example, are both cultivated and wild plants that thrive in Ethiopia.

 

What can I use instead of Berbere?

As a replacement, cayenne pepper is sometimes employed. It's commonly seen in stews and soups. If you can't find it at local grocery shop or specialized store, it's fairly simple to manufacture your own.

 

What does Berbere taste like?

Berbere is a spicy chili combination with a rich taste that isn't overly hot. Berbere is mellowed by sweet, lemony notes, while it isn't precisely light. Berbere has no uniform flavor characteristic since it comprises several components, each with its own distinct flavor and scent.

 

What is Niter Kibbeh?

Niter kibbeh, or niter qibe, is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine. It is also known as tesmi (in Tigrinya). It's made in the same way as ghee, but before filtering, it's boiled with spices such besobela (Ethiopian sacred basil), koseret, fenugreek, cumin, coriander, turmeric, Ethiopian cardamom (korarima), cinnamon, or nutmeg, giving it a unique, spicy scent. Yeqimem zeyet is the variant that uses vegetable oil instead of butter.

 

What can I substitute for Niter kibbeh?

Niter kibbeh (spice-infused clarified butter) is a common cooking medium in Ethiopian cuisine that gives meals an unrivaled taste. If you don't have time to produce niter kibbeh, you may replace plain butter or oil in Ethiopian dishes, but something unique will be lacking.

 

What makes Ethiopian cousins special?

Did you realize that Ethiopian cuisine has long included vegetarian dishes? Ethiopian cooking culture has long used a variety of rich and colorful vegetables, fruits, beans, and pulses as the main components in many of their exquisite vegan-friendly recipes. Veganism has been fashionable in the West in recent years, but Ethiopians have long enjoyed vegan foods and the health benefits of a plant-based diet.

Ethiopians aren't afraid to use a lot of spices. Berbere, an Ethiopian spice blend including up to 16 constituent parts such as chili powder, fenugreek, ginger, garlic, cardamom, and cinnamon, is one of the most popular accompaniments.

Another advantage of eating Ethiopian food is that injera is made from teff, the world's tiniest grain, which Ethiopians have grown for millennia and are obsessed with. It is increasingly being referred to as a "super grain" in the United States and Europe, alongside quinoa and spelt, because it is high in protein and calcium and gluten-free.

All of the above will make your taste buds perform somersaults while also being beneficial to your health. The majority of Ethiopian recipes are high in nutrients and low in fat.