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Ethiopian BBQ'd Ribs(Goden)w/ fried collard balls

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gracoman View Drop Down
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    Posted: 17 January 2015 at 20:59
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.

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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 18 January 2015 at 11:34
    I'm always interested in new ways to prepare ribs, or shoulder.  This recipe sounds incredibly good...and reading the description you have for the spices...I can only imagine the depth of flavors in there with the pork!  I'll definitely be trying this one.

      I'll check and see if you posted the recipe for the collard potato balls, but if you haven't...would you mind posting just a bit more information on them?

   Awesome recipe...thanks!
Enjoy The Food!
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gracoman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 18 January 2015 at 15:01
Not a problem. 

The original recipe for ribs uses goat ribs.  Not something readily available around these parts so I used baby backs.  The Ethiopian bbq chef also cooked his goat ribs directly over an open fire.  I wasn't about to go there so I used my usual indirect method.  The flavor was something I'd never come across.  Very different.  Some of the younger participants were not impressed with something so unfamiliar.  Let's not forget spicy.  And while you're eating your spicy ribs, don't forget to chew on a few jalapeno slices.  Uncored and unseeded of course.

For the collard potato balls you will need
-Potatoes – Peeled, boiled in salt water and mashed
-Collards  – Chopped and steamed.
Note 2 parts Potato to Collards.
-Garlic 3 cloves, or to taste
-Ginger 1sq cm
-Salt
-Mitmita – 2 teaspoons, or to taste
-Turmeric – 2 teaspoons
-Flour – i cup
-Oil for frying

In a hot pan with a touch of oil add the garlic, ginger, salt, mitmita and collards.
Cook this for 2 to 3 mins.
Now in a large bowl mix the collards mix with the mashed potato.
Give it a good mix and let it cool down.
We will be using our hands at the next stage.
Mix the flour and turmeric together.
Once cooled roll small balls of the mixture and dust with the flour mix.
It is very important that we now fridge these for at least 30 mins.
This will prevent them breaking in the hot oil.
Note – if you do not need these to be vegan you could add a beaten egg to the mixture, this would bind the mixture a lot more.
Get your oil very hot and slowly place in the chilled balls.
This dish is already cooked so we are only browning them now.
Remove once a golden brown and serve.

Goden Video   
Potato Collard Ball Video

Both of these recipes came from How To Cook Great Ethiopian Food


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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 18 January 2015 at 17:11
    Both sound really good...thanks for posting!
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 January 2015 at 19:21
Good grief, those ribs look great! I love the colour, and you can see how the spices pentrated into the meat. The brushing sauce and the collard green potato balls look incredible as well ~ Bravo!

For the rub, would you suggest equal amounts of each spice? Other than the tumeric, none are familiar, but I might see about ordering them. As Dan said, it's always worth looking for new ways to cook meat over fire!

Full of heat? Maybe, but with the right flavours, the heat becoemes - to me - an extension of the goodness. I'd love to try them.... 

Thanks for posting!
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