Main course

Ethiopian-Spiced Squid over Tempeh

Name: Ethiopian-Spiced Squid over Tempeh
Total time: 49 min
Ingredients: 215 g Okra; 205 g Snow peas; 3 sprig Rosemary; 4 g Black cardamom; 3 g Sea salt; 32 g Duck fat; 3 g Nutmeg; 92 g Tempeh; 200 g Squid

by Andrii M.

Cooking time49 min

Calories836 kcal / portion

Creation dateJul 29, 2026

Rating

Black cardamom4 g12 kcal
Duck fat32 g282 kcal
Nutmeg3 g16 kcal
Okra215 g71 kcal
Rosemary3 sprig8 kcal
Sea salt3 g0 kcal
Snow peas205 g86 kcal
Squid200 g184 kcal
Tempeh92 g177 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

Ethiopian-spiced-inspired comfort food: tender squid paired with okra and snow peas and tempeh, finished with rosemary and a hit of black cardamom and nutmeg. 1. Pat the squid dry and season with sea salt, black cardamom and nutmeg. 2. Heat duck fat in a heavy pan and pan-fry the squid until it develops a deep golden crust, about 20 minutes. 3. Add okra and snow peas to the pan and cook until just tender, stirring in rosemary for fragrance. 4. Cook the tempeh separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.

Allergens

SoybeansMolluscs