Senafich is Amharc which directly translates to Mustard. However, the word Senafich is most commonly to refer to the spicy sauce made from Ethiopian mustard seeds.
Senafich sauce has a more watery consistency than the typical western style mustard sauce, which makes it great to use as a dipping sauce.
Ingredients Required to Make Senafich
- 650 grams of Senafich (Ethiopian mustard seeds)
- 4 tbsp of cooking oil
- 250 ml of water
- 100 ml of Tej (optional)
- Salt (to taste)
How to Make Senafich (Step-by-Step Tutorial)
- Get some Senafich seeds, wash them, and dry them.
- When the seeds are completely dry, grind and sieve them.
- Use a bowl to mix the ground mustard seeds with the cooking oil, warm water, Tej, and salt.
- Serve on a clean bowl, along with your meat or cooked vegetable dishes.
Equipment Recommendations to Make Senafich
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Senafich Recipe Card
Senafich (Spicy Mustard Seed Sauce) Recipe
Senafich is Amharc which directly translates to Mustard. However, the word Senafich is most commonly to refer to the spicy sauce made from Ethiopian mustard seeds. Senafich sauce has a more watery consistency than the typical western style mustard sauce, which makes it great to use as a dipping sauce.
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Ingredients
650 grams of Senafich (Ethiopian mustard seeds)
4 tbsp of cooking oil
250 ml of water
100 ml of Tej (optional)
Salt (to taste)
Directions
- Get some Senafich seeds, wash them, and dry them.
- When the seeds are completely dry, grind and sieve them.
- Use a bowl to mix the ground mustard seeds with the cooking oil, warm water, Tej, and salt.
- Serve on a clean bowl, along with your meat or cooked vegetable dishes.
Notes
- It is common practice in Ethiopia to add some Tej on Senafich, but this is optional,. If you’re not interested in adding Tej, you can simply replace it with water.
- If you want to learn how to make a Tej, here is an easy-to-follow Tej Recipe.
- You can use a clean spice bottle to place your ground mustard seeds for long term storage and use.
- While it is possible to make Senafich from your favorite store-bought mustard, you have to make sure to avoid the bright-yellow mustards with smooth consistencies, as these will not have the mustard-seed flavor necessary need for a typical Ethiopian Senafich sauce.
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