How to Make Traditional Ethiopian Food With Marcus Samuelsson • Tasty

Hey, everybody, my name
is Chef Marcus Samuelsson

from the Red Rooster.

Today, I'm really honored to be here

as part of Black History Month.

We're going to do tibs!

Tibs is a traditional Ethiopian dish

that can be made
with either beef or lamb.

Tibs is also a great dish
you can find late at night.

So a couple of main components
that you need with tibs.

First of all, you need injera bread.

It's like a sourdough pancake.

This goes on the bottom of the plate,

stir fry goes on top of it,

and then you break small pieces
like this,

and you scoop it all up.

As I cook it,
it's gonna all make sense.

Spiced butter is something that we used

almost in all Ethiopian cooking.

The key thing with spiced butter
is obviously butter, right?

But it's the ingredients
that we add to it.

So, onion that we cook off,

I have garlic,

I have ginger, cumin....

You get the point, we're really going
to flavor this butter.

Have both oregano and cardamom,

turmeric and fenugreek,

and make lots of it.

This butter will never go bad.

It can flavor enhance any dish you make.

Sometimes people put it in their hair.

Some people put it on their skin,

and sometimes people
even put it in coffee.

As the butter is separating,

to clarify it, you want to skim it,

and it looks like this.

This is basically the milk product here

that you want to separate.

This allows it for you to cook it
on much higher heat.

The color should look really bright
and yellow.

Older this butter gets,

just like a wine,

it gets better and better.

To make this tibs,
you need a little bit of greens.

We're just going to chop it down.

You want something that stands up

against the rich beef
and the rich butter.

I'm Ethiopian,
but I'm really "Swediopian," right?

Because I was born in Ethiopia

but raised in Sweden,

so I actually learned Ethiopian food
very late in life.

And most of Ethiopian cooking I know

are through-- I know through my wife.

When her sisters found out
that I do Ethiopian food they fly in,

like, ah!
Are you going to do Ethiopian food?

No no no no, don't embarrass us.

Do that other food that you do.

So this, my friend,
is a tenderloin of beef,

and we're actually using the head,

because it's actually separated here

into two different parts, right?

But for tibs it doesn't matter,
we're not going to cook it whole,

so it actually helps us.

In Ethiopia, eating meat is a luxury.

It's something that you eat
on big holidays,

whether it's weddings
or spiritual holidays.

Very often when you have a big party,

you give away a goat.

You have to call your goat pimp.

Have that in your phone,
I'm not joking.

The tibs that you see late night

is very often, in Ethiopia,
right around bars.

That's where the cab drivers are,

that's where the good eats are,

so that's where I go.

So I'm cutting into cubes like this,

very simple pieces,

and there's really no bad parts of this,
but it's super lean.

You can do this
with flank steak as well,

much more affordable.

But why not? It's Black History Month,
let's celebrate.

Now it's time to sear it;
we're going to pour a little oil in.

And again, I have little bits

of leftover pieces,
we're not going to throw them out.

The fat, the good flavor is going come
from that, all right?

We're just going to put that in
and season our pan, right?

So we're using everything.

You know who would be happy?
Your grandmother.

The pan is hot.

And salt, a little bit of pepper,

and this guy, this is the berbere.

Berbere is used--
it's our salt and pepper.

It's used in everything.

Berbere is an Ethiopian spice blend.

Chili pepper, cardamom,

salt, dried garlic, dried ginger,
all in there.

And it's really the thing that,

when you've had Ethiopian food,

this is what you're going to remember.

This is actually
even a currency in Ethiopia.

So I'm putting a good amount of it
on top.

I'm keeping this on a high heat
and I'm just going coat my meat.

Oh, the smells and aromas
are absolutely amazing, right?

I smell home.

When I've been away on a trip

and I opened my door
and I miss something,

it's very often the smell of berbere.

And now, do not clean up the pan.

We're gonna use the same pan

because all the juices
and flavors are in here.

I'm going to add in my broccoli rabe,

and this could be kale, mustard green.

Bottom of the pan
has all the flavorings, right?

It has the meat,
it has the meat drippings.

It has the berbere.

We're just going
to cook it pretty quick.

Now we're actually going
to start building up this dish.

And we're going
to put a little bit of oil

and the kibbeh;
it's yellow, it's delicious.

So this adds flavor,

and we're going to start with onions,

nice beautiful red onion sliced,

garlic and ginger.

The flavor is just going to build here.

So this combination
between onion, ginger, garlic

is also in so much of Ethiopian cooking.

So this is just gonna caramelize,
it gets nice.

I'm gonna add in rosemary,

time to add in a little bit of cumin.

I love making Ethiopian,
especially Ethiopian-American food,

because my food, then I'm very often
taking Ethiopian stew

and, you know, adding in,
like, pasta into that

or doing a stir fry like this

and maybe put an egg on it
and put it on the toast.

I start very often
with Ethiopian ingredients,

but end up somewhere else.

You see all this good stuff?

It's caramelizing, the onions,
the chilies.

As we're doing that,

we're just going to start adding
some of the wetter stuff.

So this is going
to be our crushed tomatoes,

vinegar, mustard,

berbere.

Berbere goes in everything,
it really is a way of life.

The greens that we cooked off,

all of that's just going
to simmer together now.

The key here
is to be building this, right?

The onions,
the garlic needs to cook off,

the rosemary, all of that

is cooking and simmering together.

I'm going to add in the beef now,

so now we got to work pretty quick.

So the meat is in.

I'm going to fold in
the nice chopped tomatoes.

The last ingredient I'm going to put in

is a little bit of chopped cilantro,

and now
it's just giving it a quick stir.

The whole process of making tibs
is around 20 minutes right.

And we're making food here now
for 6 to 8 people.

It's a lot of food, it's rich.

I suggest you have it with a good beer.

And the cool thing with a dish like this

is that this will also be

what we're going to eat it from.

So I'm just going to put a little bit
of berbere here.

So this is kind of like,

if people want more
they can go back and get that.

I'm going to give them
two different places to do that.

Same thing with the fresh cheese.

So this is like a--
think about this as a ricotta.

This is a fresh cheese,
it's called ayib.

It's buttermilk and milk.

So we're going to put that
on a couple of places on the plate.

So it's like your different islands.

So if you want heat, you go over here.

If you want to take off heat,
you take it over here, right?

So look at this, your tibs is ready.

It looks delicious,

and we're just going to serve this
on the center of the plate.

And, la-la-la-la-la-la!

Your Ethiopian dinner is almost served.

All right, so this is our tibs.

It's absolutely delicious.

Guys, jump in.

You literally want
to break bread here, right?

So you take your piece,
so you just break a small piece off

like that, right?

And then you just take your piece.

Go for it, you got to be fast
because Jason's going to go in.

Jason's going in hard.
(speaker 1) I love this.

I love this, see, all the guys
are aggressive, they go big.

The women are more elegant.