Ethiopian BBQ'd Ribs (Goden) with fried collard potato balls

[gracoman]

I've always been a fan of Ethiopian food so I've been fooling around with it quite a bit lately. The herbs and spices used are very different, and the final products are usually pretty darned good.

Goden simply means Ribs or Chops. Start by making a dry rub of:
Besobela - Sacred basil. Not the basil one would expect. It smells, and tastes quite different.
Mitmita - Hot chili pepper blend
Koseret - Described as sage like herb. This smells unbelievable. Unlike anything I have come across. Quite a strong perfume even dried.
Salt -
Nech (Nich) Azmud - Described as Ethiopian caraway seed. I don't see any resemblance to the caraway I know.
Turmeric -



Combine these ingredients into a rub and massage deep into the meat. When it will accept no more, heavily coat the ribs for an overnight rest in the fridge, or cooler.



Next day the BB ribs look like this



Spiced BB's on the cooker



Assemble the brushing sauce. Garlic, small hot green chilies, freshly grated ginger, red onions, and rosemary. Process into a paste and mix with Niter Kibbe (seasoned ghee), lemon juice and Araki. Araki is an Ethiopian liqueur described as Ethiopian Ouzo. Since Araki is unavailable, I went with the Ouzo.



Ribs with added brushing sauce



Start the collard potato balls by getting some flavor into previously steamed collard greens by frying in oil, mitmita, garlic, freshly grated ginger, and salt.



Mix the collards into mashed potato. 2 parts potato to 1 part collards.

Roll potato mixture into balls. Sprinkle with a flour/turmeric mix to add color. Refrigerate for at least 30 minutes or the balls may break apart when fried.


Finished ribs



Plated with collard potato balls, lemon wedges, fresh tomato, and sliced jalapenos. Squeeze lemon onto ribs and go to town.

The bark was one spicy meatball! Just how we like things. The ribs had a flavor that was new to me. Spicy and very good. I deep fried the collard potato balls just long enough to brown since they were already cooked. To me, the collard potato balls were the star of this show, just like colcannon is for me when plated with corned beef.

All in all, I was pretty happy with the outcome.

[HawgHeaven]

Fabulous post! Nice plate and great pics!!

[dsgarner06]

Wow, that looks like a very interesting method! I love seeing different ways of preparing food and appreciate a spicy result! This would be something fun to try! Thanks for sharing!

[HawgHeaven]

Might I ask, where did you obtain the herbs and spices?

[barkonbutts]

Well that is definitely different! I bet the flavors were quite nice!

[gracoman]

Might I ask, where did you obtain the herbs and spices?

The problem with authentic Ethiopian herbs and spices is the initial expense. Because I plan on cooking in this style for years and years the investment was a requirement I can live with. I've been using BRUNDO.

[1buckie]

That looks just plain PHENOMENAL !!!!

All parts of that cookup are special......I have delved, in my own whimpy way, into these flavorings.....these were coated a few hours ahead with a pre-made bottle mix called "Ethiopian Berber Spice".....I researched some & found there's a whole other world to their cooking....




Good Show !!!!

[HawgHeaven]

The problem with authentic Ethiopian herbs and spices is the initial expense. Because I plan on cooking in this style for years and years the investment was a requirement I can live with. I've been using BRUNDO.

Thanks for the link... this is interesting stuff!

[1buckie]

Here's a site that I found in the researching of this stuff.....don't know if it compares on price or would help for these particulars, but it's a kinda cool place, more wide-ranging than the Brundo one.....you can customize what you're searching for easily:

http://www.myspicesage.com/berbere-s...tml?cPath=1_11

That Brundo place is sweet !!!

Thanks for the info & the cookup !!!!

[HawgHeaven]

Here's a site that I found in the researching of this stuff.....don't know if it compares on price or would help for these particulars, but it's a kinda cool place, more wide-ranging than the Brundo one.....you can customize what you're searching for easily:

http://www.myspicesage.com/berbere-s...tml?cPath=1_11

That Brundo place is sweet !!!

Thanks for the info & the cookup !!!!

I've ordered stuff from myspicesage... Squirrel turned me on to it awhile back... great site and decent prices.

[curious aardvark]

definitely an unusual spice blend

Never heard of half that stuff - where do you get it ?

[CoffeeCreek]

Amazing level of quality

[1buckie]

definitely an unusual spice blend

Never heard of half that stuff - where do you get it ?

Curious....see here:

The problem with authentic Ethiopian herbs and spices is the initial expense. Because I plan on cooking in this style for years and years the investment was a requirement I can live with. I've been using BRUNDO.

....in the post up above


I've looked at this cook 6 times now & it gets better every time !!!!

[gracoman]

Here's a site that I found in the researching of this stuff.....don't know if it compares on price or would help for these particulars, but it's a kinda cool place, more wide-ranging than the Brundo one.....you can customize what you're searching for easily:

http://www.myspicesage.com/berbere-s...tml?cPath=1_11

That Brundo place is sweet !!!

Thanks for the info & the cookup !!!!

Authentic Ethiopian spices are a bit different. You need to look at exactly what you are buying. For example, Ethiopian cardamon is black cardamom indigenous to the area, not the green Indian we are used to. One of the ingredients in the Ethiopian berbere spice mix is cardamom. It should be listed as Ethiopian black.

There are 3 dominant ingredients in this style of food. Berbere, Niter Kibbe, and mitmita. Each of these made up of a combination of ingredients. If Americanized versions are used, the dishes will be different.

[gracoman]

My growing Ethiopian herb and spice collection