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Tihlo
Axum — Mother recipe · ar de en es fr it ja pt ru zh
Tihlo is a delicious Ethiopian polenta, crispy on the outside and soft on the inside, traditionally served with various accompaniments.
📷 Rod Waddington — CC BY-SA 2.0 (Wikimedia Commons)
⏱️ 15 min prep + 40 min cottura · 4 porzioni · facile
Ingredients
- 300 g of tiglio grain
- 500 ml of water
- 1 tablespoon of oil
- Salt to taste
- 200 g of chopped vegetables (zucchini, bell peppers, onions)
- 100 g of minced meat
- 1 tablespoon of Cape pepper
Method
- In a pot, bring water and oil to a boil, then add tiglio grain and cook on low heat for about 30 minutes, stirring frequently.
- Cover the tiglio grain with a lid and let it rest for 10 minutes.
- In a pan, sauté the vegetables with oil and Cape pepper for 5 minutes.
- Add the minced meat and cook for an additional 5 minutes.
- Top the polenta with the vegetable and meat mixture, add salt to taste, and mix well.
- Serve hot, accompanied by vegetables and meat.
The story
Tihlo has its origins in the Ethiopian regions, particularly in Axum, where it has been prepared for centuries as part of local culinary traditions.
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