The 2016 Epcot Food and Wine Festival is a great place to sample new and exciting food and drinks from around the world!
Every year at the Food and Wine Festival we find delicious dishes that keep us coming back for more. And since most of the menu items are only available at the Festival, we often find ourselves craving a particular dish in….oh, January. To help curb those cravings we love cooking up some of our favorite dishes at home.
Trying out a new recipe is always a fun excuse to have some friends over for a dinner party – think of it as your very own private Food and Wine Festival, without the crowds or the Florida heat and humidity.
Today’s recipe for Berbere Beef Tenderloin Tips with Pap from the Africa Marketplace booth might look a bit daunting, but don’t let the list of spices for the Berbere Spice Mix deter you. If you aren’t up for that big of a challenge, you can find pre-made spice mix online (but we think homemade is better)! Invite some friends over, pop open a nice bottle of South African wine, and let’s get cooking!
Berbere Beef Tenderloin Tips with Pap
Berbere Spice Mix
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
1/4 teaspoon whole allspice
6 white cardamom pods
4 whole cloves
1/2 cup dried onion flakes
5 dried chiles de arbol, stemmed, seeded, broken into small pieces
3 tablespoons paprika
2 teaspoons coarse salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 1/4 cups water
1 teaspoon coarse salt
1 cup quick-cooking grits (not instant)
1/4 cup butter, cut into pieces
Berbere Beef Tenderloin Tips
2 tablespoons light olive oil, divided
1 pound, 1/2 inch diced beef tenderloin
1 cup diced white onion
1 1/3 cups diced plum tomatoes
1 1/3 cups sliced okra
1 jalapeno, thinly sliced, seeds removed if desired
2 to 3 teaspoons Berbere Spice, divided
1/4 cup water
Chopped fresh cilantro, for garnish
For Berbere Spice Mix
1. Combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves in a small skillet over medium heat. Toast spices, shaking skillet constantly until fragrant, about 3 to 4 minutes.
2. Let cool slightly; transfer mixture to a spice grinder. Add onion flakes and grind until fine. Add chiles, grinding until fine.
3. Transfer mixture to a small bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon.
4. Store in airtight container for up to 6 months.
1. Bring water to a boil; stir in salt. Add grits, stirring or whisking constantly until grits are well mixed. Cover pot and lower heat to medium.
2. Cook 15 to 20 minutes, whisking occasionally. Stir in butter before serving.
For Berbere Beef Tenderloin Tips
1. Heat 1 tablespoon oil in a satue pan over medium-high heat until smoking. Season beef with salt. Add beef in a single layer to hot oil. Cook until beef is browned on all side.
2. Add remaining oil to pan. Add onions, tomatoes, okra, jalapeno, and 2 teaspoons spice mix, tossing to combine. Cook, stirring 1 minute. Stir in water and cook, stirring often, until vegetables are tender but still crisp, about 4 minutes. Add more water, if needed, if pan looks dry.
3. Taste for seasoning, adding more Berbere Spice if desired.
4. Serve beef tenderloins over pap. Garnish with cilantro.
Cook’s notes: Berbere is a chili and spice mix used to season many Ethiopian dishes. You can purchase pre-made berbere spice mix online. Pap, or mieliepap, is porridge made with ground corn that’s a staple in South African cooking.
Want all the information about the 2016 Epcot Food and Wine Festival? Check out the helpful links below!
Will you be trying out this African dish at your next dinner party? Let us know in the comments.