Trout spaghetti from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on May 18, 2016

    The ingredient list here is combining multiple recipes. This recipe uses nit'r qibe (spiced butter) and berebere, and many of the ingredients are for those sub-recipes. You can use plain butter in a pinch, though Samuelsson's spiced butter is easy to make, especially if you start with ghee instead of clarifying your own butter. And personally, I would buy berbere rather than make it. The trout is treated like ceviche in the recipe. I usually don't have the time to marinate the fish long enough to "cook" it, so I'll add it to the pan right before adding the spaghetti so it gets gently cooked through. You must treat berbere amounts in the recipe as suggestions and adjust based on whether your berbere is hotter or milder and your personal spicy-heat level preferences. (For example, the berbere I have right now is VERY hot and I would use only 1/3 or maybe 1/2 as much as the recipe.)

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