Borkena
By Dimetros Birku
Toronto – About six years ago, the Tasty YouTube channel uploaded a video titled “How to Make Traditional Ethiopian Food” featuring Marcus Samuelsson, the renowned Ethiopian-born Swedish-American celebrity chef who playfully calls himself “Swedopian.” I came across it just this week—and let me tell you, if you’re craving a mouth-watering version of Ethiopian Tibs, Marcus delivers a memorable take that balances authenticity with creativity.
What he demonstrates in the video is Tibs—a beloved Ethiopian stir-fry dish that can take on many textures, from dry and seared to juicy and even mildly stewish. The meat base varies too. It could be lamb, goat, or beef, depending on your preference or availability.
Marcus, in his signature culinary style, approaches Tibs like a carefully orchestrated assembly. It starts with prepping the core ingredients and then bringing them together in harmony.
But before anything else, there’s one non-negotiable: you need injera. While it’s possible to substitute with French bread or other types, nothing quite matches the experience of eating Tibs with injera. As Marcus puts it, injera is a “spongy flatbread made from teff flour with a sourdough taste.” That said, if you’re deeply rooted in Ethiopian culture, the word “spongy” might feel like an odd choice. In Ethiopian parlance, injera without wot (stew) is sometimes referred to as “lemlem enjera” (ለምለም እንጀራ)—a phrase that means much more than “plain.” Lemlem connotes freshness, vitality—almost a lushness. Injera is not just “flatbread.” It is its own category altogether.
Now, let’s get into the heart of the dish.
One key element is niter kibbeh (also written as Kibe) —spiced, clarified butter. Marcus’s version is richly aromatic. He combines red onion, garlic, ginger, cumin, thyme, oregano, cardamom, and turmeric. He even recommends aging the spiced butter like a wine: “The older the better,” he says, smiling. Nitter Kibe does not go bad.
What sets Marcus’s Tibs apart is his embrace of greens. While many Ethiopian restaurants offer Gomen Besiga (collard greens with meat), Marcus’s recipe brings in a twist. His greens blend into the dish itself, enhancing both flavor and presentation.
He then cuts the meat into cubes—precise and uniform—and proceeds with a two-part cooking process. First, he stir-fries the meat until tender using canola oil, salt, and berbere—Ethiopia’s iconic chili spice blend.
In the second phase, Marcus builds his flavor base. He blends Onion, garlic, mustard, vinegar, berbere, crushed tomatoes, chopped cilantro, and rosemary—a bold and fragrant combination that reflects both his Ethiopian heritage and his global culinary experience.
The final step is where everything comes together: the spiced butter, the sautéed meat, and the vibrant spice mix are united in one sizzling, aromatic skillet. The result? A visually stunning and deeply flavorful Tibs that is as inviting as it is authentic.
Watch the video to see Marcus Samuelsson’s recipe come to life:
Try cooking it yourself—and don’t forget to share your experience in the comment section!
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