Yeqey Qedus

Yeqey Qedus, a traditional Ethiopian dish, combines the earthy richness of spices with the vibrant flavors of Ethiopian cuisine. Known for its historical significance and cultural value, this dish is often prepared during special occasions and celebrations. Yeqey Qedus translates to "spicy red stew" and features a harmonious blend of spices and ingredients to create an unforgettable culinary experience.

History of Yeqey Qedus

Ethiopia is renowned for its diverse culinary heritage, and Yeqey Qedus holds a special place within it. Rooted in the traditions of Ethiopian Orthodox Christianity, this dish is often prepared during festivities and fasting days. The use of berbere, a spice blend quintessential to Ethiopian cooking, is a practice steeped in history, resonating through generations to define the character of this dish.

Ingredients

• Berbere spice
• Chicken - 1 whole, cut into pieces
• Red onions - 3 large, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Clarified butter (Niter Kibbeh) - 1/2 cup
• Tomato paste - 2 tablespoons
• Water - 3 cups
• Salt - to taste
• Lemon juice - 2 tablespoons
• Eggs - 4, hard-boiled
• Coriander - for garnish

Preparation

Before diving into the cooking process, it's crucial to gather and prepare all the ingredients. Ensure that the chicken is cut into manageable pieces suitable for stewing. Finely chop the red onions and mince the garlic, as these will form the aromatic base of the stew. Hard-boil the eggs and set them aside for later use.

Cooking Process

1. Begin by heating the clarified butter (Niter Kibbeh) in a large pot over medium heat. Add the chopped red onions and cook until they become soft and translucent.
2. Add the minced garlic and grated ginger to the pot. Sauté until fragrant, ensuring they do not brown.
3. Incorporate the berbere spice into the mixture. Stir continuously for about 2 minutes to toast the spices and enhance their flavors.
4. Stir in the tomato paste, coating all the ingredients thoroughly. Allow the mixture to cook for another minute.
5. Introduce the chicken pieces to the pot. Stir to coat them with the spice mixture, browning them slightly on all sides.
6. Pour in the water and bring the stew to a gentle simmer. Season with salt to taste.
7. Cover the pot and let the stew cook on low heat for about 45 minutes to one hour. Make use of a cooking timer to keep track.
8. Add the hard-boiled eggs into the stew during the last 10 minutes of cooking to absorb the flavors.
9. Finish the dish with a drizzle of lemon juice and garnish with fresh coriander before serving.

Enjoying Yeqey Qedus

Yeqey Qedus is traditionally served with injera, a spongy Ethiopian flatbread that complements the richness of the stew. Place the stew in the center of the dish and surround it with pieces of injera to soak up the flavors and juices. Enjoy this dish with family and friends as a celebration of Ethiopian culture and history. The balance of spicy, savory, and aromatic elements makes each bite a joyful experience.