Ethiopian Sunflower Seeds Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Sunflower Seeds Dipping Sauce (Yesuf Fitfit) is one of the side-dishes of Ethiopia, usually prepared during Lent. It is used with Injera (Ethiopian flat bread). There are many ways of preparing a dish from the sunflower seeds and this is one of my recipes. Ingredients:
2 cups sunflower seeds |
3 cups water (or more) |
2 tomatoes (finely chopped) |
1 hot green pepper (finely chopped) |
2 scallions (finely chopped) or 2 green onions (finely chopped) |
1 tablespoon extra virgin olive oil |
1/4 teaspoon garlic powder |
1 tablespoon fresh lemon juice |
1/4 teaspoon ginger powder or 1 teaspoon ginger juice |
1/2 teaspoon fresh basil (minced) |
salt and black pepper |
Directions:
1. Rinse the sunflower seeds with cold water.
2. In a cooking pot, 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 three 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 fridge to cool.
5. Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.
6. Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.
7. Break Injera (Ethiopian flat bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.
8. Serve it cold.
9. Keep the sunflower sauce in fridge.
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