Curried Swedish Meatball Saag Wat, in an Instant Pot | Nordic-South Indian Berbere
Three of my favourite cuisines are Ethiopian, Indian, and Nordic. Last episode (S1:E13) we made a fermented pancake that fused the three cuisines. This episode we make an accompaniment to complete the meal, by mashing up the dishes of Swedish meatballs, Ethiopian was, and Indian saag. What really makes this recipe special is the homemade spice blend that combines the three cuisines around their common love of cardamom. Join me in this experiment of mashing up all three to create a fusion “Curried Swedish Meatball Saag Wat”. S1:E14 // #Insanity #Fusion #Mashup #NordicWay ▻ RECIPE ◅ ☼ Spice Blend ☼ 1 cup fried shallots (can omit in favour of adding fresh onions to the curry/wat/stew or in favour of dried onions) ☼ 1 cup paprika (Spanish paprika is preferred over Hungarian here) ☼ 1 cup chile de árbol (can substitute cayenne pepper) ☼ 1 tablespoon of ground green cardamom ☼ 1 tablespoon of fenugreek seeds ☼ 1 tablespoon of Italian basil ☼ 1 tablespoon of fennel seeds ☼ 1 tablespoon of dill seeds ☼ 1 tablespoon of long pepper ☼ 1 teaspoon of nutmeg ☼ 1 teaspoon of cloves ☼ 1 teaspoon of cinnamon ☼ 1 teaspoon of allspice Place all ingredients into a blender. Blend to a fine powder. Store in the refrigerater for up to a month. ☼ Curry / Wat / Stew ☼ 1/2 cup of ghee (clarified butter) ☼ 1/2 to 3/4 cup of spice blend, from above ☼ 1 bag of Swedish Meatballs (IKEA’s are best) ☼ 1 package of frozen spinach Swedish Meatballs (IKEA’s are best) ☼ 1 head of garlic, minced ☼ 2 inches of fresh ginger root, minced ☼ 1 tablespoon vegetable stock base ☼ 2 cups of water Turn the Instant Pot to “Sauté Mode” set to “High” and melt the ghee. Soften the garlic and ginger root for a minute. Add the spice blend for a minute to let the flavours develop. Add the rest of the ingredients and stir well. Put the lid on the Instant Pot and set the valve to “Sealing Mode”. Set the instant pot to 60 minutes of cooking on “Manual Mode” at the “High” setting. After cooking, turn the valve to “Venting” to release pressure in the pot. Remove the lid and stir. ☼ Thickener ☼ 2 tablespoons of chickpea flour (also called ‘besan’) ☼ 2 tablespoons of water Mix together the chickpea flour and water into a smooth slurry. Add to the mixture in the Instant Pot, bit by bit, while stirring, until you have the consistency you like. Best served with Injera-Dosa, Viking-Style (see episode S1:E13), a size of Indian pickles, some sauerkraut (see episode S1:E10). ▻ BOOKS ◅ “Exotic Ethiopian Cooking: Society, Culture, and Hospitality Tradition in Ethiopia”, by Daniel Mesfin [Purchase ☞ https://amzn.to/2JHSQfR] “Extending The Table”, by Joetta Handrich Schlabach [Purchase ☞ https://amzn.to/2qudVBF] ▻ SHOP ◅ Vitamix 32-ounce Dry Grains Container [Purchase ☞ https://amzn.to/2EEY5sS] Vitamix Blender, Reconditioned [Purchase ☞ https://amzn.to/2IO054v] Microplane [Purchase ☞ https://amzn.to/2HrFUdd] ▻ COMMUNITY ◅ Facebook ☞ https://www.facebook.com/HeathenHearth/ Instagram ☞ https://www.instagram.com/heathenhearth/ Twitter ☞ https://twitter.com/Heathen_HearthTumblr ☞ https://www.tumblr.com/blog/auzofravensknoll ▻ MUSIC ◅ The theme music was “Bearʼs Jig”, used with the permission of the amazing band “Fiddlehead Soup.” Visit http://tinyurl.com/yazbfxj6 for more. The interlude music was “Jalandar”, by Kevin McLeod, used with the permission of YouTube.