Queen of Sheba Salad is a modern Ethiopian recipe for a classic salad of tomatoes, red onions and salami in a hot ketchup and red wine vinegar dressing. The full recipe is presented here and I hope you enjoy this classic Ethiopian version of: Queen of Sheba Salad.
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Salad is not part of a typical Ethiopian meal, but this salad, based around tomatoes in a very hot pepper sauce has started to appear in Ethiopian restaurants around Africa. It has become so popular that it has made its way back into restaurant and hotel menus in Ethiopia.
Ingredients:
675g firm tomatoes, sliced into thin wedges and with seeds removed
100g red onions, very finely chopped
1 garlic clove, finely chopped
1 hot red chilli (typically a habanero), very finely chopped
100g spicy salami sausage, thinly sliced (optional)
For the Sheba Sauce
250ml ketchup
60ml red wine vinegar
120ml oil
120ml sweet white wine (use a Muscatel or sweet Madeira)
1 tsp Worcestershire sauce
1 tsp salt
1/4 tsp freshly-ground black pepper
a few drops of Tabasco sauce
8 small injera flatbreads
Method:
Whisk together all the Sheba sauce ingredients in a bowl. Add the tomato wedges and toss to coat. Cover and set aside to marinate for 30 minutes.
Stir the red onions, garlic, chilli and salami sausage (if using) into the tomato mix. Arrange the injera flatbreads on serving dishes. Mound the tomato mix on top and serve immediately.
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