i and i heart silsi.

Not much blogging going on, it's true. Usually that means something not so good, but it's not like that this time. Not sure what it is, maybe the actual vacations we had this summer? Spending money we didn't have? Or maybe it's an unusual amount of upcoming gigs? I don't know, but whatever: my mood is proving uncharacteristically resilient and chilled out.

Below: I meant to include this with the tej post but I was too hungover to think straight. This is Emma's silsi recipe, transcribed by her in Ethiopia and translated and healthified a tiny bit by me (oil reduction). Even though we haven't officially tested this recipe, Emma has made a couple of mindblowing versions of it when we've been over there for parties, so yeah. It should work.

And here's Emma:

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silsi.

1.5 kg onions
a bunch of garlic, at least 1 head

sunflower oil (this is the way they do it in Ethiopia, but olive oil is also fine)
small can tomato puree
1 to 2 healthy tbsp berbere, maybe more

1/2 tsp rosemary, minced

a pan with a thick bottom

1 tbsp lemon juice

salt to taste

Peel the onions and process them to a fine dice in a food processor. Peel garlic and add to onions, giving them a couple of pulses in the processor. Caramelize the onion garlic mixture in a good bit of oil, for at least an hour. When onion mixture is soft and golden-brown, add the berbere, tomato puree, and a bit of minced rosemary. Simmer for at least 30 minutes, making sure it doesn't burn. When it's done, stir in a tbsp of lemon juice. Serve with injera.

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