“This is a recipe from the Jews of Spain, dating way back to the 15th century. But I chose more of an Italian theme with the pungent flavor of olives, and the umami of tomatoes (pleasant savory taste). Then, I added our Ethiopian Berberé spice…. and it finally became very well-rounded, and a beautiful marriage of flavors.
You can serve it with rice, or some other grain, but I prefer pasta because it gives it that sort of “feel” of the Italian braised dish.
This is also akin to the Italian hunters dish called cacciatore, but without the mush-rooms. What else do I like about it? It’s really good, it’s really easy, and it's what I cook at home." ~Chef Abraham Risho