SARAHI’S
REFLECTION
Each recipe has a story, an
origin. Learning about others’
nationality and traditions
helps us learn more about
ourselves. When we share
the meaning of our culture’s special foods, we
learn about cooking techniques, ingredients,
and seasonings. The food from some cultures
is similar, and sometimes it is very distinctive
and different. Even though we are different in
appearances, thoughts, and opinions, we all
share an appreciation for food.
Tibs (Ethiopian Beef Dish)
INGREDIENTS
1/2 onion
2 pounds Delmonico beef
4 cloves garlic
Jalapeño peppers
Olive or canola oil
PREPARATION
It’s helpful to prep all ingredients before cooking.
Cut onion into vertical pieces that are big enough to be visible in the
dish but not so large that this looks like an onion dish.
Dice garlic into very tiny pieces.
Cut jalapeño peppers into a similar shape as the onions.
Cut beef into medium bite-size pieces.
Set all ingredients aside on a plate, making sure they are all separated.
Pour enough oil into a wide pan to cover the bottom surface.
Turn stove to medium heat.
Add meat to pan and stir until fully cooked.
Once beef is fully cooked, add onions, jalapeños, and garlic.
Stir until the onions are a brown color.
Add salt, pepper, cumin, and berbere. Stir until well mixed.
Let dish cool down for about 3 minutes.
This is originally served with injera, an Ethiopian bread. Can also be
served with slices of other bread.
Tibs
SARAHI DELGADO PREPARES SEMHAL ABERAʼS
TIBS RECIPE
Sarahi participates in a community beautification activity in her neighborhood.
3 teaspoons salt
1 teaspoon pepper
2 teaspoons cumin
2 tablespoons berbere (Ethiopian
spice) or to taste
44 FROM A KITCHEN IN THE WORLD HOUSE