Spice Road to…..Ethiopia.


We all have to have day jobs, and I have two, for this blog is just not going to keep me in the manner I am accustomed to. My first and primary business is Jagger fine foods in the Adelaide Central market. The second is Spice Road, my new born. At just two months old, Spice Road is a new range of  ten Spice Pastes to be used as flavour bases or marinades. The range includes the familiar Asian countries- China, Thailand, Malaysia and India as well as Spice Road to Lebanon, Syria, Morocco, Spain, Mexico and shown here, Ethiopia. I have included recipe cards in the packets as well as a web site with more recipes and information and a link to this blog for some step by step photos on how to cook the duck recipes (the recipes are not all duck though as that would, unfortunately, not be as marketable) So bear with me while I do a little promotion.

Ethiopian duck wat (stew)

6 duck legs


80g butter

1/2 tblsp olive oil

2 onions, sliced

4 cloves garlic, chopped

2 tsp ginger, chopped

2 tblsp Spice Road to Ethiopia paste

1 tin chopped tomatoes or 3 tomatoes, peeled and chopped

2 tblsp coriander, chopped

It is not essential but I chop the knuckle off the leg for better presentation and to fit the legs a bit easier into the pot. Turn the leg skin side down and in one good swing with a heavy cleaver or knife, chop it.

Heat a heavy based pot over a low to medium heat and fry duck legs, skin side down, for 10 minutes until browned.

This is called rendering the duck legs which means melting the fat out from under the skin.

Sprinkle with salt then turn and brown the other side for 2 minutes. Remove from pot and tip out the duck fat.

The golden rule (a golden rule anyway), if they are stuck to the pot they are not ready to be turned yet.

In the same pot heat the butter and oil and cook the onions slowly until quite soft but not coloured, about 15 minutes.

Well cooked onions are an essential start to any sauce, particularly Ethiopian sauces.

Add the paste and tomatoes and an extra half a tin of water.

Bring to a simmer and add the duck, cook for 1 1/2 hours or until the duck is just coming off the bone, adding more water if necessary.

Keep the duck at a gentle simmer checking regularly that the sauce has not reduced too much.

Alternatively put a lid on the pot and cook the duck in a 180 degree oven until the meat is tender.

Skim any fat from the surface and stir through the coriander.

Serve with injera, Ethiopian bread (this is not injera it is roti).


6 thoughts on “Spice Road to…..Ethiopia.

  1. I’m sending Elvin into the market this morning to shop and will get him to buy the ingredients for this one and for the duck salad from your first post – we’re going to go duck crazy this week!

  2. I made the Malaysian Chicken Curry with the SpiceRoad to Malaysia flavour base for dinner last night. It was so easy to make and absolutely delicious.

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