Deb On Fare

Independence Day

The Eritrean War of Independence took place from September 1, 1961 to May 24 1991. It was Eritrean’s long struggle against the then government of Ethiopia which started even before the Ethiopian Civil War took place. The latter began on September 12, 1974. The march to Eritrea’s liberation was long – from 1971 and ending in 1991. The 30 year battle was a product of the bravery and hard work of an armed group in Eritrea called Eritrean People’s Liberation Front (EPLF) and its mother organization, Eritrean Liberation Front (ELF). Both fought courageously against the Ethiopian military forces and demanded for the liberation of the country and its people. The war ended on May 24, 1991 (de facto) and technically gained the country’s formal march towards its complete independence from Ethiopia. The referendum backed up by UN was conducted in 1993 with the resulting decision of making Eritrea an independent and sovereign state.

Snapper with Berbere

Serves 4

Ingredients:

• 3 cloves garlic minced
• 1/2 cup fresh squeezed orange juice
• 1/2 cup fresh squeezed lemon juice
• 4 fillets of snapper, bones removed
• 3 teaspoon ground paprika
• Salt and pepper
• 1/3 cup berbere (recipe below)
• 2 cups jasmine rice
• 1 lemon cut in 4
• 1/4 cup toasted almonds

Method:

In a large glass bowl mix together first 3 item add snapper and marinade for 2 hours, drain and dry fish then rub with paprika, salt and pepper to taste. You can then BBQ or broil 5 minutes per side, when done sprinkle almonds, lemon juice and berbere serve on rice or with Injera (It’s like sourdough bread).

Try with:

Siwa or Riesling from Thorny Vines Vineyards  BC       T’ Chen Chen