Cuisine : Tsebhi Derho: Steps to prepare this popular African dish

 

Tsebhi Derho: An Introduction

Tsebhi Derho is a traditional Eritrean and Ethiopian chicken stew renowned for its rich, spicy flavor and deep red color. It’s a staple dish often enjoyed on special occasions, gatherings, and family meals. Like many dishes from the Horn of Africa, Tsebhi Derho is seasoned with a blend of spices that give it a robust taste. The primary ingredient in this dish is berbere, a spiced chili paste or powder integral to Ethiopian and Eritrean cuisine, which infuses the stew with heat and complex flavors. Tsebhi Derho is typically served with injera, a soft and tangy flatbread, which helps balance the heat of the stew and complements its flavors.

How Tsebhi Derho is Made

Making Tsebhi Derho is a multi-step process that involves marinating the chicken, creating a flavorful base, and cooking it to tender perfection. Here’s a detailed guide to making this classic dish:

Ingredients:

1. For the Marinade:

1 whole chicken, cut into pieces (skin on or off, depending on preference)

2-3 tablespoons lemon juice

Salt, to taste

2. For the Stew Base:

2 large onions, finely chopped

1/4 cup oil (traditionally, niter kibbeh or clarified butter is used, but vegetable oil can also work)

3-4 cloves of garlic, minced

1 tablespoon ginger, minced

1/4 - 1/2 cup berbere spice mix (adjust to taste)

2-3 cups chicken stock or water

2-3 large tomatoes, finely chopped or pureed

Salt, to taste

3. Additional Seasoning:

1-2 teaspoons mekelesha spice mix (optional, a finishing spice blend used in Ethiopian and Eritrean cooking)

Hard-boiled eggs (optional but traditional in some recipes)

Instructions:

1. Marinate the Chicken:

Start by marinating the chicken pieces with lemon juice and salt. Let the chicken sit for at least 30 minutes to enhance flavor and tenderize the meat.

2. Prepare the Onion Base:

In a large pot or mitad (traditional clay pot), add the chopped onions without oil and cook over medium heat. Stir frequently to let the onions release their moisture and soften without browning. This step is key in Eritrean and Ethiopian cooking, as it deepens the flavor.

Once the onions are soft and translucent, add the oil or niter kibbeh. Sauté for a few more minutes until the onions start to turn golden.

3. Add Garlic, Ginger, and Berbere:

Add the minced garlic and ginger, stirring for another 2-3 minutes until fragrant.

Add the berbere spice mix. Be generous with the berbere, as it’s the primary flavor in Tsebhi Derho. Stir thoroughly, allowing the spices to cook with the onions, garlic, and ginger until the mixture becomes a paste-like consistency and turns a rich, deep red.

4. Incorporate the Tomatoes:

Add the chopped or pureed tomatoes and stir well, letting the mixture cook down for about 10 minutes. The tomatoes will add body and acidity, helping balance the spices.

Continue stirring and cooking until the sauce thickens and the oil begins to separate from the paste. This indicates that the flavors are fully blended and the base is ready.

5. Add the Chicken:

Add the marinated chicken pieces to the pot. Stir to coat them evenly in the berbere sauce.

Let the chicken cook in the sauce for about 5-10 minutes to absorb the flavors.

6. Simmer with Chicken Stock:

Pour in the chicken stock or water until the chicken is just covered. Bring the stew to a gentle boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour.

Stir occasionally, making sure the chicken is fully immersed in the sauce and cooking evenly.

7. Add Finishing Touches:

Season the stew with salt and, if desired, a sprinkle of mekelesha for an additional layer of aromatic flavor. Mekelesha is added at the end to preserve its fragrance.

Optional: Add hard-boiled eggs into the stew, letting them simmer in the sauce for the last 10-15 minutes to absorb the flavors.

8. Serve the Tsebhi Derho:

Tsebhi Derho is traditionally served over injera, which soaks up the flavorful sauce and provides a contrasting texture. To serve, place the chicken pieces and boiled eggs on a bed of injera and pour the sauce over the top.

This hearty and spicy stew highlights the depth of Eritrean and Ethiopian cuisine, bringing warmth and robust flavor to the table. The berbere spice mix is central to the dish, giving it its characteristic heat and complexity, while the long simmering time melds all the ingredients into a rich, vibrant stew perfect for sharing.