Siljo (Fermented Safflower Seed and Broad Bean Flour Paste)
Siljo (Fermented Safflower Seed and Broad Bean Flour Paste) is a traditional Ethiopian recipe for a classic fermented paste made of broad bean flour in safflower seed milk that's lightly spices and fermented before serving. The full recipe is presented here and I hope you enjoy this classic Ethiopian version of: Fermented Safflower Seed and Broad Bean Flour Paste (Siljo).
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Siljo (ስልጆ) is a classic recipe from Ethiopia for a safflower seed and broad bean flour paste coloured with safflower petals that's fermented and typically served as a dip. This is a breakfast dish or starter.
To Garnish:
6 garlic cloves, peeled
sprig of rue (or mint)
paprika or cayenne pepper
Method:
Combine the safflower seeds and safflower petals (these ensure a vibrant yellow colour) with 750ml water in a saucepan. Bring to a boil, reduce to a simmer and cook until the seeds turn dark (about 10 minutes). Add in 1.75l water and stir with a wooden spoon, slightly crushing the seeds against the sides of the pan to extract their 'milk'.
Strain the safflower seed mixture through a fine-meshed sieve lined with muslin (cheese cloth) to extract the liquid. Reserve 675ml of the liquid then pour the remainder into a saucepan and bring to a boil over low heat.
Take 500ml of the reserved safflower seed milk and blend with the broad bean flour to form a thick paste in a large bowl. Beating with a wooden spoon pour in the boiling safflower seed milk, making sure the liquid is incorporated and there are no lump. Beat well then return to the pan. Bring to a simmer and cook, stirring frequently, for 35 minutes.
Mix the remaining 125ml of safflower seed milk with the herbs and spices then pour into the simmering paste. Stir to combine then take off the heat.
Set aside to cool then scoop into a lidded container. Take the garlic cloves and pierce with a skewer then sit in the top of the paste. Add a sprig of fresh rue and a sprinkle of paprika or cayenne pepper.
Cover and set aside to ferment for 2 days at room temperature and then 1 day in the refrigerator. Serve accompanied by breads for dipping.
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