Ethiopian Spiced Stuffed Hog Maw

Ingredients

In the original American version of Hog Maw, the stuffing typically consists of a mixture of ground pork, sausage, potatoes, and onions. The spices used are usually milder, with flavors such as sage and thyme. In the Ethiopian adaptation, the stuffing is made with ground beef or lamb, and the spices are more robust and fiery, featuring Ethiopian blends like berbere and mitmita. We alse have the original recipe for Hog Maw, so you can check it out.

• 1 hog maw (cleaned and prepared) 1 hog maw (cleaned and prepared)
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons berbere spice 2 tablespoons berbere spice
• 1 tablespoon mitmita spice 1 tablespoon mitmita spice
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the ground beef or lamb, chopped onion, minced garlic, grated ginger, berbere spice, mitmita spice, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Stuff the hog maw with the prepared mixture, ensuring it is evenly distributed throughout.
4. 4.
   Heat a large skillet over medium heat and add vegetable oil. Carefully place the stuffed hog maw in the skillet and brown it on all sides.
5. 5.
   Transfer the browned hog maw to a baking dish and cover it with foil.
6. 6.
   Bake in the preheated oven for 2-3 hours, or until the hog maw is tender and the flavors have melded together.
7. 7.
   Remove from the oven and let it rest for a few minutes before slicing.
8. 8.
   Serve the Spiced Stuffed Hog Maw hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Hog Maw — Ensure the hog maw is thoroughly cleaned and prepared before stuffing. It is recommended to blanch it in boiling water for a few minutes to remove any impurities and soften the texture.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of berbere and mitmita spices according to your taste.
• Serve the Spiced Stuffed Hog Maw with injera, a traditional Ethiopian flatbread, to soak up the flavorful juices.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Slice the Spiced Stuffed Hog Maw into thick rounds and serve it as a main dish alongside injera or rice. Garnish with fresh herbs for added freshness and color.

Presentation advice

Arrange the sliced Spiced Stuffed Hog Maw on a platter, allowing the vibrant colors of the stuffing to be visible. Drizzle any pan juices over the slices for an appetizing presentation.