INGREDIENTS:6 lbs., 4 oz. large Spanish onions, cut into small dice 30 cloves garlic, peeled, chopped 1 cup vegetable oil 6 lbs., 4 oz. crushed tomatoes 1 ½ gals. + 1 cup water 3 ¼ cups Berbere spice mix (see recipe) 8 whole chickens, cut into eighths* *Chicken thighs or duck also work well for this dish 36 eggs, hard boiled, cooled, peeled 1 bunch parsley, chopped, for garnishBerbere Spice Mix 2 Tbsps. + ½ tsp. ground whole cumin seed 5/8 tsp. ground cloves 1 5/8 tsps. whole cardamom, ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.