Good Quosta Recipe?

So I don't know what Ethiopian Diamond adds to their Quosta, but something about it is insanely more delicious than the recipe they submitted to the Check, Please database.

http://www.wttw.com/main.taf?erube_fh=c ... ecipeID=91

I've made this a few times and invariably, it tastes like sautee spinach with some garlic, nothing with the richness of the ED menu item. Does anyone have any ideas what techniques might be missing from this recipe?

Ingredients:
2lbs Chopped Spinach
1 cup Chopped Onion
½ tsp Chopped fresh garlic
1/3 oz Vegetable Oil
Salt to taste

Directions:
Cook chopped onion in oil until it turns to a yellowish-gold. Add spinach, garlic and a splash of water (to prevent sticking and burning in the pan). Simmer until ingredients are cooked and tender. Season with salt to taste.

Also, theKitchn just posted a Doro W'at recipe from Marcus Samuelsson that I'm dying to try. Do the african marts uptown have Berbere?

http://www.thekitchn.com/thekitchn/cook ... pes-103564

I know they used to carry a berbere spice mix at Shan's--they sell injera there as well.

I wish I could help with the Quosta recipe. All my attempts at Ethiopian have been pretty bland. I'm afraid there's a tremendous amount of fat that I'm not including, but would love to be proven wrong. I'd love to hear about others' successful attempts at this cuisine.

Shan's Foods
5060 North Sheridan Road
Chicago, IL 60640-3118 -
(773) 769-4961

veghound wrote:I wish I could help with the Quosta recipe. All my attempts at Ethiopian have been pretty bland.

Exactly my problem too! Maybe there's a ton of clarified butter in the spinach?

I know this is a REALLY old post, but maybe it's because they're using straight up niter kibbeh and NOT olive oil? The clarified butter makes a HUGE difference.

Okay. That is all. Peace and Gomen.

scaredabear wrote:I know this is a REALLY old post, but maybe it's because they're using straight up niter kibbeh and NOT olive oil? The clarified butter makes a HUGE difference.

Okay. That is all. Peace and Gomen.

Thank for giving this thread new life. Who knows maybe after 10 years, your contribution may be the one to make it work.

Regards,
CAthy2