Ethiopian Spiced Beef Jerky Quwanta Recipes

Steps:

• Remove fat; cut the meat in long strips with zigzag shapes.
• Mix the chili powder (berbere) or (Awaze), wine, oil, false cardamom, black pepper and salt.
• Marinate the meat with the mixed dressing.
• Place the meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
• Break the dried meat in small pieces; keep the pieces in a tight glass jar. Serve it at room temperature.

Steps:

• Remove fat and cut meat in long strips with zigzag shapes.
• Mix awaze, wine, oil, cardamom, black pepper and salt.
• Marinate meat with mixed dressing.
• Place meat on food dehydrator or jerky maker; cover and dehydrate until crisp dry.
• Break dried meat in small pieces; keep pieces in a tight glass jar.
• Use as snack or appetizer.

Steps:

• Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.
• 2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
• To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
• Meanwhile, bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
• Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
• Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
• Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.

Steps:

• Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
• Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.