Ethiopian Sunflower Seeds Dipping Sauce Recipes

Steps:

• 1. Rinse the sunflower seeds with cold water.
• 2. In a saucepan, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• 3. Drain and place the cooked sunflower seeds in a food processor. Add 3 cups of cold water; blend until all the seeds are crushed.
• 4. Strain the sunflower sauce into a container; discard the sunflower sediments. Cover the container and keep it in the refrigerator to cool.
• 5. Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and pepper; mix well.
• 6. Add the vegetable mixture into the sunflower sauce container. Mix well and keep in the refrigerator.
• 7. Break injera into small pices; dip the pieces in the sunflower-vegetable sauce.

Steps:

• Rinse the sunflower seeds with cold water.
• In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
• Strain in colander and discard the liquid; place the sunflower seeds in a food processor (blender), add 4 cups of cold water; grind and mash until all the seeds are crushed.
• Strain and pour the sunflower juice into a container; add a branch of rue or ginger root; cover and keep it in fridge.
• For one glass of sunflower juice, add 1 teaspoon of honey or 1/2 teaspoon of sugar; mix it well and drink.
• Always shake the container to mix the sunflower juice before pouring into a glass.

Steps:

• Grind the flax seeds into fine powder; sift if needed.
• Combine the flax powder with garlic, salt, black pepper, chili pepper, cold water and oil; whisk it well; if needed add more water; whisk it again until smooth and thick;.
• Cover tightly and keep it in the fridge. Serve it cold with injera or bread of your choice.
• P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.
• If preferred, you may add 1 tablespoon of honey and ½ teaspoon cinnamon instead of the chili powder.