Recipes From
The Horn of Africa
Music From The horn of Africa
Tibs
(ጥብስ)
Tibs is an Ethiopian delicacy and historically was reserved for showing respect or honoring someone and for special events and holidays. It is wildly popular throughout the country but no more so than with the 1.4 million people of Addis Ababa.
Tib’s opulent aromatics are intoxicating. The dish itself is deep, exotic, and meaty and can have anywhere from a slight bight up to spicy as hell but is always totally addictive.
Local vegetables are sautéed with the mysterious Berber spices and herbs and spices of the horn of Africa. This blend is worked up to be a hearty sauce that surrounds and then cooks into the beef or lamb
Servings:
8
Yield:
1.2 – 1.4 lbs
Prep Time:
30 minutes
Cook Time:
2 to 3 hours
Total Time:
2.5 to 4 hrs
Imperial
Metric
Ingredients
2lb Beef (sirloin or ribeye, something with some marbling and a bit of fat.)
3 TBS Garlic paste **
4 tsp Ginger paste **
3 TBS Merkato Spice
2 cup Onion
1/2 cup Oil
5 TBS Niter kibeh
1 TBS Korarima
1 tsp Cumin
2 ea Tomato
4 ea Birdseye Chili pepper
4 sprig Rosemary
⅓ cup Water
1 TBS Salt
Ingredients
2lb Beef (sirloin or ribeye, something with some marbling and a bit of fat.)
3 TBS Garlic paste **
4 tsp Ginger paste **
3 TBS Merkato Spice
2 cup Onion
1/2 cup Oil
5 TBS Niter kibeh
1 TBS Korarima
1 tsp Cumin
2 ea Tomato
4 ea Birdseye Chili pepper
4 sprig Rosemary
⅓ cup Water
1 TBS Salt
Mise en place (Preparation) Click here
• Cut meat into 1/2 to 3/4 inch thick strips/slices
• Half and slice Onion to medium
• Skin and then Half and slice Tomatoes to 1/4 inch thick or less
• Slice or dice Chili peppers
• Measure out Garlic paste
• Measure out Ginger paste
• Toast and grind Korarima and Cumin
• Measure out Oil
• Measure out Niter Kibbeh into three equal portions
• Measure out Water
Directions
Mix the garlic and onion paste with Korarima, merkato spice, salt, and cumin into a well incorporated and consistent paste.
Place a cocotte or Dutch oven on the stove on med-high to high heat. Fill a pot with oil to the depth of ½ deep. Once the oil is hot (350-400 F), add the meat in small batchedand begin to brown until the a caramelized red brown. Remove meat from pan and set aside to drain. Rub the browned meat with the spice, garlic, and ginger mixture.
Put two tablespoons of the oil back into the pot and heat on medium-high. Add the onions and sauté the onions until they start to Carmelize (brown) just a little on most edges. Add the first of the niter kibbeh cook until lightly caramelized (the whites of all the onions are golden to tan).
Add the tomatoes and chili peppers and sauté for 10-15 minutes. the tomatoes should be breaking down and coming together into an almost sauce like consistency. Reduce to medium heat and cook for 3 to 4 minutes more. Add the next third of the Niter Kibbeh and stir together well. Add the meat and toss until well coated and sauté for 5 minutes or until fragrant. Do not let it scorch. Add the water, Rosemary, and the next third of the niter kibbeh. Reduce the heat to medium-low and simmer, uncovered, for about 5-10 minutes until the sauce has thickened and has coated all of the meat. Raising the temperature to medium-high. Add the last of the Niter Kibbeh and cook away most of the liquid. Stir constantly. Test for seasoning and sauté for another minute or so. Remove from heat. place into a serving bowl or dish and sprinkle with a touch of finishing salt.
Serve with a slices of lemon on the side.
Customize:
Give the final dished Tibs a light dusting with Merkato spice.
Substitute:
Note:
Tibs is a quick-cooking dish and as such you need to use better quality and more tender cuts of beef. It makes all the difference to the quality of this dish.
Back to African Merkato Spice
Return to the Horn of Africa
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