ቋንጣ Quwanta (Ethiopian style beef jerky) and ጭኮ - chiko (Buttery-silky, barley goodness mouth full of joy snack) are the ultimate Ethiopian appetizers and pair them with Ethiopian style honey mead - (ጠጅ - tej); you'll definitely have your way to anybody's heart - man, woman, your dog- cat. It is not that complicated.
Ladies, do you want your man's attention once in a while? Serve him some quwanta and chiko ቋንጣና ጭኮ with his favorite wine or liquor and watch his eyes practically popped out of his head second only to seeing you nude.
As shown below, I used sirloin steak beef. Not to complicate the beef flavor, I seasoned it with salt and pepper and also applied mead - tej by occasionally spritzing directly on the meat while on the food dehydrator, instead of mapping or marinating. It turned out salty-savory-sweet, [melts in your mouth goodness] enough to entice the sophisticated palate.
Growing up, I remember that we always had quwanta around the house and that the beef was left on open air to dry. It came out perfect, every time, then.
But I used a food dehydrator and pronto - only took 24 hours to be ready.
ጭኮ - Another buttery-silky, barley goodness mouth full of joy snack from my humble kitchen, which doesn’t involve cooking. All you need is mix melted clarified butter (ghee) with toasted barley flour (በሶ ዱቄት), shove it in the freezer for 10 minute and you got yourself (ጭኮ), which is easy, fast, rich and fulfilling snack that has a power to chase any blues away for a while caused by achy ego. Of course, not a cure, but never understimate the redemptive power of butter.
The ratio is equal part butter to flour to make Chiko (ጭኮ).
Not the time to be skimpy on the butter, worry about your cholesterol or clogged artery. And diets, what diet? Just saying!