June 25, 2015 (GMN) - An Ottawa startup is letting customers order food from people cooking out of their homes, and CBC Radio's visited one of the cooks to see how the process unfolds.
Kiros Nirea, who was born and raised in Ethiopia and moved to Canada 20 years ago, is one of several cooks in the eCelery roster.
She's sharing her recipe for doro wet, an Ethiopian and Eritrean chicken leg stew that's served with injera, a spongy sourdough flatbread.
?You can hear the interview with Nirea and her son Abe Abadi?? on Wednesday between 3 and 3:30 p.m. on CBC Radio One, 91.5 FM in Ottawa.
- 4 tablespoons nit'r qibe (Ethiopian spiced butter) or unsalted butter.
- Large onions, roughly chopped.
- 1 tbsp. freshly chopped garlic.
- 1 tbsp. peeled and finely chopped fresh ginger.
- 1-2 tbsp. berbere spice mixture (to taste).
- 2 chicken legs (previously soaked in lemon juice overnight).
- 1 hard-boiled egg.
- 2 cups water.
- Injera (a sourdough risen flatbread) for serving.
- Heat butter in a large straight-sided skillet over medium to low heat.
- Add onions and cook, stirring occasionally, until deeply caramelized, about 30-40 minutes.
- Add garlic and ginger and cook, stirring until softened, about six to eight minutes. Add berbere and cups water; stir well.
- Season the chicken (previously soaked in lemon juice overnight) with salt and nestle the pieces in the skillet.
- Reduce heat to low and simmer, covered, turning occasionally until chicken is cooked through, about 40 minutes.
- Uncover skillet and raise heat to medium to high heat; simmer to reduce the liquid until it has a thick, gravy-like consistency, about five minutes.
- Add eggs; stir to warm through. Taste and season with more berbere and salt, if necessary. Serve hot with the injera.
Sourec: CBC Radio's