Yesterday, MarcusSamuelsson.com visited Saveur Magazine's test kitchen to make traditional Ethiopian food. My wife Maya and I made kitfo, a raw minced meat dish that is similar to steak tartare, as well as gored gored, smoked collards, and aib.
The first step in making kitfo is to mince the beef. I use sirloin for its rich flavor, but in Ethiopia, kitfo could also be made with goat or lamb.
We made our own quick cottage cheese for the aib. You bring buttermilk to a boil, then drain the whey so that you have just the curds left.
This is a common method of perserving greens in Ethiopia.
It was really fun sharing Ethiopian food with the Saveur team. One of my favorite parts was preparing the traditional Ethiopian coffee ceremony with Maya.
Then, pan-roast the dried coffee beans until they start popping like popcorn. They will be very dark, but that is how you get good flavor.
Maya put a little of the spiced butter into the cups with the coffee, which adds rich flavor to the drink.
While pouring the coffee, we played the video from our wedding in Ethiopia.
I had a really great time yesterday, and I loved being in Saveur's kitchen and getting to talk about food and the magazine. The BBQ issue was truly fantastic, it's an honor to give back with a gift of food.
Photos: Lindsay Hunt