What Ethiopian food is high in protein?

 There are many tasty, high-protein alternatives to choose from in Ethiopian cuisine. Here are a few of the leading candidates:

Doro Wat: 

Protein lovers should not miss Doro Wat, the King of Ethiopian food. Savory chunks of chicken are slow-cooked in a fragrant berbere spice combination in this stew. Doro Wat's spicy intensity comes from berbere, a complex blend of chiles, fenugreek, ginger, garlic, and other spices that is a staple in many Ethiopian meals. Herbs, diced onions, and garlic give even more flavor. The rich, flavorful berbere sauce seeps into the chicken, making it extremely tender. To mop up the aromatic stew, injera—a spongy flatbread made from teff flour—is the ideal side dish. 

In order to reduce cooking time and let the appropriate flavors seep in, this step is essential. It's not difficult to cut a chicken into twelve pieces, but it will take some experience.

The traditional components needed to make Doro Wat are as follows:

Chicken: Traditionally, bone-in chicken parts, such as drumsticks or thighs, are utilized. It's your choice whether it's skin-on or skinless. Although boneless chicken can also be used, the stew gains richness from the bones.

Berbere: This aromatic Ethiopian spice combination is the essence of Doro Wat's taste. Chilies, fenugreek, ginger, garlic, cloves, korarima (African rue), and other spices are commonly used in berbere. Some specialized stores sell pre-made berbere; otherwise, you can try blending your own at home.

Onions: The stew's foundation is made up of finely chopped onions, which provide body and sweetness.

Ginger and Garlic: Freshly minced ginger and garlic give the meal a pungent, fragr

Tomato Paste: Tomato paste gives the sauce a hint of acidity and richness.

Lemon Juice: Squeezing some lemon juice into food enhances its tastes and gives it a slight tang.

Water or chicken stock:A liquid is required to cook the chicken and make the delicious sauce. Water can be substituted, but chicken stock gives the dish greater depth.

Hard-boiled Eggs: These are added at the end of cooking and absorb the flavor of the berbere sauce, giving the stew a posh touch.

Shiro Wat: Are you yearning for a filling vegetarian dish? You only need to look at Shiro Wat. Simmered in a fiery berbere sauce, protein-rich chickpeas provide the foundation of this hearty stew. A distinct richness is added to the meal by Niter Kibbeh, which is clarified butter laced with turmeric. Shiro Wat has a milder, cozier spice character than Doro Wat, which is more intense. Deeply gratifying, the aromatic berbere pairs well with the creamy smoothness of the mashed chickpeas. Once again, injera is the perfect vehicle for enjoying this high-protein treat—one serving provides around 15 grams of protein.

Beef Tibs

 All you carnivores out there! Bite-sized, marinated beef chunks called "beef tiks" are sizzling with a symphony of Ethiopian spices. The beef acquires a distinct taste profile from being marinated, usually in spiced butter, mitmita (a spicy combination of chili peppers), and awaze (a pungent Ethiopian mustard paste). 

The meat is perfectly seared till the outside becomes crispy and the inside stays moist and soft. Beef Tibs is a real Ethiopian classic because of the way the textures interact and because of the dish's robust, spicy flavor. About 20 grams of protein per serving makes it the ideal way to start the day.

Gomen Wat (Collard Greens & Vegetables): Simmer chopped collard greens in a sauce flavored with berbere to create this colorful green stew. It has a decent quantity of plant-based protein and essential vitamins and minerals, although it's not as protein-dense as lentil or animal meals. You may want to consider adding chickpeas or tofu to the stew to increase its protein value.

Kitfo: This distinctive cuisine consists of minced raw beef seasoned with spiced butter (mitmita) and served on injera bread. While protein-rich (about 25 grams per serving), the dish's raw nature necessitates that the meat be extremely fresh and handled correctly.

Tips to Maximize Protein:

Nitr Kibbeh (Clarified Butter): When adding fat, a small amount of nitter kibbeh can improve nutritional absorption and provide a layer of richness to stews.

Shiro (Spiced Chickpea Flour): This adaptable flour may be used to thicken stews, giving them a delicate nutty taste and a protein boost.

Hard-boiled eggs are a popular complement to Ethiopian dishes and a quick and easy protein source.