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Siljo
Fermented broad bean paste
ስልጆ (siljo): tangy fermented broad-bean paste with mustard, a Lenten condiment
Siljo is a condiment of the Orthodox fasts, made in Gondar and Gojjam and across Amhara especially for Lent and the Hudade season: a thin paste of broad-bean flour cooked with water, mixed with mustard, garlic and ginger and left to ferment until sharp and pungent, then eaten in small amounts with injera and fasting stews to wake them up. It tastes like a cross between hot mustard and sour yogurt. The usual mistake is adding the mustard while the paste is hot, which kills its heat; cool the paste completely first. Ferment in a very clean, covered jar, then keep it in the fridge, and throw it away if you see any mould or it smells rotten rather than pleasantly sour. Not gluten free if your bean flour is milled with wheat. Chef's tip: grind the mustard seeds yourself and soak them in a little cold water for ten minutes; freshly wetted mustard gives siljo its nose-tingling kick.
- Total time
- 1470 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 3 ½ oz broad bean (fava) flour
- 2 ½ cups water
- 3 tbsp brown mustard seedsfinely ground
- 3 tbsp cold waterfor the mustard
- 3 cloves garliccrushed
- ½ oz fresh gingergrated
- 2 tbsp lemon juice
- 1 tsp salt
- 1 tsp berbere (optional)
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Method
0/6 doneStep 1: Whisk 3 ½ oz broad bean (fava) flour into 200 ml of ¾ cup water to a smooth paste with no lumps.
5 minStep 2: Bring the rest of 1 ¾ cups water to the boil, whisk in the paste and cook over a low heat, stirring, for 8–10 minutes, until it thickens to a pourable sauce and no longer tastes floury.
10 minStep 3: Pour into a bowl and cool completely, about 30 minutes. Meanwhile mix 3 tbsp brown mustard seeds with 3 tbsp cold water and leave for 10 minutes.
30 minStep 4: Stir the mustard, 3 cloves garlic, ½ oz fresh ginger, 2 tbsp lemon juice and 1 tsp salt into the cold paste.
3 minStep 5: Spoon into a scrupulously clean jar, cover loosely and leave at cool room temperature (below 77°F) for 24 hours, until it smells sharp and slightly sour.
1440 minStep 6: Stir in 1 tsp berbere if using, seal and refrigerate. Use within a week, a teaspoon or two at a time with injera and wats.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 4 g
- Carbs
- 10 g
- Fat
- 2 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does siljo take?
- About 1470 minutes in total: 1440 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of brown mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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