Black Cod with Teff Pão de Queijo Recipe – Ethiopian-Brazilian Fusion with Berbere Sauce & Yellow Beet Crema

Black Cod with Teff Pão de Queijo Recipe

This black cod with teff pão de queijo recipe brings together tender seared black cod with Ethiopian berbere sauce, Brazilian cheese bread, and a vibrant yellow beet crema. Featured on CombiNation hosted by Bianca Osbourne, this Ethiopia–Brazil fusion dish combines bold spice, creamy textures, and layered plating to create a refined small plate that highlights global culinary influences in a balanced and visually striking presentation.

The Inspiration

This dish is inspired by the intersection of Ethiopian and Brazilian cuisines, where bold flavors and comforting textures take center stage. Berbere spice, a cornerstone of Ethiopian cooking, provides warmth and complexity, while pão de queijo, a beloved Brazilian cheese bread, contributes richness and chew. Teff flour, a staple grain in Ethiopian cuisine, is incorporated into the pão de queijo to bridge both cultures. The yellow beet crema adds color, earthiness, and a subtle sweetness that ties the dish together. Through CombiNation, Bianca Osbourne showcases how distinct culinary traditions can be thoughtfully combined into a cohesive and elegant small plate.

Ingredients

Teff Pão de Queijo

• ½ cup (120 ml) niter kibbeh (spiced ghee), plus extra for brushing
• 1 cup (240 ml) 2% milk
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) sugar
• 1 cup (240 ml) teff flour
• 1 cup (240 ml) cassava flour
• ½ teaspoon (2.5 ml) ground cardamom
• ½ teaspoon (2.5 ml) ground coriander
• 2 teaspoons (10 ml) minced garlic
• ¾ cup (180 ml) freshly grated Parmesan cheese
• ¾ cup (180 ml) feta, grated
• 3 eggs, beaten

Berbere Sauce

• 2 tablespoons (30 ml) vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 inch (2.5 cm) piece of ginger, minced
• 2 large tomatoes, chopped
• 2 roasted red peppers, seeded and chopped
• 2 tablespoons (30 ml) Berbere spice
• 2 teaspoons (10 ml) chili powder
• 1 cup (240 ml) coconut milk
• 1 lemon, juice and zest
• Salt

Yellow Beet Crema

• 2 large yellow beets, peeled and chopped into 1 inch (2.5 cm) cubes
• Water, for boiling beets
• ½ cup (120 ml) butter, cold and cut into cubes
• 2 ½ tablespoons (47.5 ml) turmeric powder
• 1 teaspoon (5 ml) ground allspice
• 1 teaspoon (5 ml) ground ginger
• 1 cup (240 ml) sour cream
• 1 lime, juice

Seared Black Cod

• 4 cubes of fresh black cod (2 x 2 inch/5 x 5 cm), skinless (2 ounces/57 g each)
• 1 ½ cups (350 ml) dried green lentils
• Salt
• ½ cup (120 ml) coconut flakes, not toasted
• 2 tablespoons (30 ml) oil
• 1 egg, beaten
• Chives with flowers, cut 2 inches (5 cm) long
• Niter kibbeh, for brushing

Method

For the Teff Pão de Queijo

• Combine niter kibbeh, milk, garlic, salt, and sugar in a small pan over medium high heat. Bring to a gentle simmer then remove from heat.
• Meanwhile, whisk together teff flour, cassava flour, cardamom, and coriander and transfer to the bowl a stand mixer, and add niter-kibbeh-milk mixture. Mix for 2 minutes, until fully incorporated and slightly cooled.
• Continue to mix and add the eggs one at a time.
• After the eggs have been incorporated, add both cheeses, and mix for 1 minute.
• Let the dough rest for 30-45 minutes. Preheat oven to 375 F (190 C).
• With a greased 1 ½ ounce (45 ml) ice cream scoop, shape balls of dough and place on baking sheet with parchment paper.
• Bake for 20-25 minutes, then remove and rest for 10 minutes at room temperature.
• Brush with extra niter kibbeh before serving.

For the Berbere Sauce

• Heat oil in a medium pot over medium heat. Add onions, garlic and ginger, cook for 5 minutes or until soft.
• Add the peppers and tomatoes, increase heat to medium high, cook for 7-8 minutes, or until all liquid has evaporated.
• Add berbere spice and chili powder, turn heat down to medium, cook for 5-6 minutes, until it forms a thick paste.
• Add coconut and bring back to a gentle simmer. Cook for 5-6 minutes.
• Transfer to a blender, and blend until perfectly smooth.
• Transfer back to pot and add lemon and salt, keep warm for serving.

For the Yellow Beet Crema

• Cover the beets with water in a medium pot and bring to a simmer. Cook for 25-30 minutes, or until the water has completely evaporated and beets are soft.
• Remove from heat and let rest at room temperature for 15 minutes.
• Transfer to a blender, and pulse for 2 minutes or until slightly smooth. Add butter cubes one at a time, and keep pulsing until completely smooth.
• Without removing it from the blender container, place the mixture into a refrigerator for 30 minutes, or until completely chilled.
• Remove from refrigerator, add turmeric, allspice, ginger, salt, sour cream, and lime. Pulse until perfectly smooth and bright yellow. Transfer to a squeeze bottle for serving.

For the Seared Black Cod

• Place the dried lentils in a spice grinder and grind until you reach a fine powder.
• Sift the powder over a plate or tray, keep the fine powder and discard any coarse bits.
• Season the cod with salt and pepper.
• Complete a breading station with a small bowl of eggs and a small bowl or plate of coconut.

Bread the cod portions as follows

• Roll the fish portions on all sides in lentil powder.
• Dip the top side only in the beaten eggs.
• Dip that same side firmly in the coconut flakes and press well to adhere.
• Heat oil in a non-stick skillet over medium-high heat.
• Sear the fish in the oil, starting with the coconut crusted top side. Sear for 20-30 seconds, then flip onto its side just before the coconut has browned.
• Sear all other sides for 30-45 seconds, including the bottom.
• Finish by returning to the coconut crusted top side and allow to brown slightly, 15-20 seconds.
• Before serving, brush the top with niter kibbeh.

To Serve

• Make 1 dot (1 inch/2.5 cm wide) of Yellow Beet Crema on the left side of the plate, then swirl an oval shape around the center of the plate.
• Use a soup spoon or 1 ounce (30 ml) ladle to add a circle of Berbere Sauce inside the oval of crema.
• Place 1 portion of the Seared Black Cod over the Berbere Sauce. Place 1 Pao de Queijo over the dot of yellow beet crema.
• Lean one chive flower onto the side of the fish.

Serving Suggestions

This black cod with teff pão de queijo recipe is best served as a refined small plate in a multi-course tasting menu. The richness of the cod and coconut crust pairs well with the creamy beet crema and the bold, spiced berbere sauce. It can be complemented with light sides such as steamed vegetables or simple grains to balance the dish’s intensity. Beverage pairings such as aromatic white wines, light-bodied reds, or herbal teas enhance the complexity of flavors. Ideal for special occasions or curated dining experiences, this dish brings together contrasting textures and global influences in a cohesive and elegant presentation.

Final Thoughts

This black cod with teff pão de queijo recipe exemplifies the creativity and balance of Ethiopian–Brazilian fusion cuisine. With its combination of crispy coconut crust, spiced berbere sauce, and rich, cheesy pão de queijo, the dish delivers depth, contrast, and visual appeal in every component. Featured on CombiNation with Bianca Osbourne, it demonstrates how traditional ingredients and techniques from different cultures can be thoughtfully integrated into a modern, restaurant-quality small plate.