Recipes Spicy Ethiopian Stew Africa Epcot Food & Wine Festival 2017

Serves 4


Ethiopian Stew

2 tablespoons olive oil, divided
2 medium yellow onions, julienned
6 cloves garlic, minced
4 cups vegetable stock
2 cups red lentils, rinsed
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon ground ginger
1/8 teaspoon cardamom
1/8 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon ground cayenne pepper
1 cup parsley, chopped

Vegan "Sour Cream"

1/4 cup vegan mayonnaise
4 tablespoons lemon juice


1 cup cooked quinoa


Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add onions and garlic and sauté 8 minutes, until onions are tender.

Increase heat to high. Add vegetable stock and bring to a boil.

Stir in lentils, chili powder, paprika, salt, coriander, ginger. cardamom, nutmeg, allspice, cloves and cayenne pepper.

Reduce heat to simmer and cook for 30 minutes until lentils are soft and stew is thickened. Stir in parsley and remaining 1 tablespoon of olive oil.

Keep warm until ready to serve.

To Serve

Place Stew in 4 bowls. Top each bowl with quinoa and 1 tablespoon of vegan "sour cream".

What to Drink

Try a medium body Pinotage with red fruit aromas and a touch of cmokiness.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary slightly from the restaurant's version.