In Ethiopia stuffed jalapeños (seneg) is a very common side dish. It is not as such a side dish because the way we present our plate is different from the western way of presenting a plate. Let me explain, We have an “injera” a kind of fluffy and thin pancake like bread. We use injera to put on different kinds of sauces and eat together, the injera and the sauces. Now we put the stuffed jalapeños on the injera and take a bit of it as desired. So stuffed jalapeños is not a side dish like in the sense of western plating. In Ethiopia it is one of the many sauces on the plate.
We can also stuff jalapeños with vegetables, meat, egg or any kind of sauce you like. Just make sure not to make the sauce thin, it has to be thick. For any kind of filling it will accentuate the taste by adding a spicy and stingy feeling. The feeling I really like. It can also be kept in fridge for two days and should be served cold.
- 1 medium red onion
- 1 garlic minced
- 2 fresh and firm tomatoes
- salt and pepper
- extra virgin olive oil
- First we chop the onion finely
- In a non stick pan on medium heat cook the onion and the garlic with a little bit of oil, till soft and transparent
- while the onion is cooking, cut the tomatoes in small sizes
- Now that the onion is cooked add the tomatoes and cook for another 10 – 15 min. Make sure the liquid of the tomatoes is evaporated
- Now let us wash and cut the jalapeños in half, not all the way through, take out all the seeds
- Season the tomato sauce with salt and pepper. Let it cool for 10min and with the help of a spoon fill in the jalapeños and serve. ENJOY.