Ethiopia Food

Ye’assa Minchet Abish, also served during the fasting period, is very much delicious with injera or bread and may be served on special occasions.

Equipment:
medium cooking pan
medium frying pan

Ingredients:
2 cups dried fish
2 cups red onions (chopped)
¼ cup red pepper (berbere)
¼ cup oil
¼ cup t’ej or wine
1 cup water
¼ Tbsp. flax (powdered)
¼ tsp. fenugreek
¼ tsp. black pepper
to taste salt

How to make Ground fish stew – Ye’assa minchet Abish
Cook red onions and flax at a low heat until it is brown. Add oil and red pepper stir gently for 15 minutes adding t’ej or wine a little at a time. In the frying pan fry dried fish over a low fire until crisp, pound to a fine powder. Add fenugreek and powdered fish to cooking sauce. Add water and simmer gently for 5 minutes. Add black pepper and salt and stir gently. Serve strong. Makes 6 servings.

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Yeteqeqqele Sikwar Dinich may be eaten since a snack or because a dessert. It is delicious and exceedingly nourishing. It is very much renowned among children.

Instrument:
large cooking pan
metal brush

Elements of Boiled sweet potato – Yeteqeqqele Sikwar Dinich:
2 large sweet potatoes
15 cups water

How to create Boiled sweet potato
Wash the sweet potatoes in cold water. Scrub the skin lightly with a brush. Add Sweet potatoes in 15 cups of water and cook for 40 minutes. When tender cool to some extent and peel. Serve pungent.

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* The potatoes may be cooked entire & peeled then.
Yedinich But’echa’ is a vegetarian dish. It is eaten since a alter for a cottage cheese during the fasting season.

Stuff:
medium cooking pan
mixing bowl

Component:
4 medium potatoes
½ cup oil
1 ½ cups green pepper chopped
1 cup onion chopped
2 Tbsp lemon juice or vinegar
to taste salt

How to create Fasting “cheese” from potatoes
Peel potatoes and decrease into small pieces.* Cook in 2 cups of water for 30 minutes. Discard water and mash the potatoes. Add the green pepper, lemon juice, oil & salt. Mix well, refrigerate and keep in cool place priorserving.

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Ingudai We’t is a seasonal vegetarian dish, delicious when eaten with injera or bread.

Bits and Pieces:
1 large cooking pot
2 medium cooking pans

Ingredients:
2 cups red onions (chopped)
2 cups mushrooms (ingudai)
1 cup split peas
1 cup oil
5 cups water
¼ cup red pepper (berbere)
¼ tsp. fenugreek
½ tsp. flax
½ cup t’ej or wine
¼ tsp. black pepper
to taste salt

How to fix Ingudai We’t Mushroom Sauce
Cook onions without grease in a large cooking pan until light brown at edges. Add fenugreek and flax. Add oil, stir well. Add red pepper and simmer in a low heat. In the second pan boil the mushrooms in 2 cups water, drain and put aside. In third pan boil the split peas in 2 cups water. Add the cooked peas with its water into the cooking sauce and fuel well. Add the drained mushrooms into the sauce, shake gently and add spices. Add t’ej or wine and the staying water and cook for 10 minutes and delete from heat. Serve hot or cold. Makes 6 servings. Store in refrigerator. Sautee mushrooms instead of boiling for alternative.

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Yebaqela Kik We’t is split wide-ranging beans, a chosen dish among several vegetarian lovers.

Utensils:
large cooking pan
medium cooking pan

Component:
2 cups split wide ranging beans (dried)
6 cups water (boiled)
2 cups red onions (chopped)
1 ½ cups oil
1 Tbsp. garlic (mashed)
1 cup red pepper (berbere)
to taste salt
¼ tsp. black cumin

How to fix Yebaqela Kik We’t
Wash wide-ranging beans and boil in 4 cups of water for 5 minutes (until the bread beans are tender) save water for later use.
In a medium pan cook onions over a low heat until golden brown, adding a little water since necessitated to prevent sticking. Add the oil and cook for 5-10 minutes. Add the berbere, black cumin, and salt. Cook for 15 minutes stirring occasionally and adding a little water since asked to hinder sticking.
Add the beans and the liquid in which they were cooked. Add the garlic and bring to boil, control heat and simmer for 30 minutes. Makes 6 or more serving.

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Infirfir Shiro is a thick paste-like sauce. May be eaten with injera or propagate on bread and served since snacks or appetizer.

Bits and Pieces:
medium cooking pan

Elements:
1 cup red onions (chopped)
1 ½ cups oil
1/3 cup red pepper (berbere) or red pepper paste (awaze)
2 cups pea flour
¼ tsp. cardamom
½ tsp. ginger
to taste salt
½ tsp. garlic
2 ½ cups water

How to cook Pea flour paste
Brown onions with oil in a medium pan. Add ½ cup of water and excite. Add red pepper paste or red pepper, inspiring gently. Add 2 more cups of water and cook until water boils. Sprinkle the pea flour into the mixture stimulating to prevent lumps. Add spices and salt as needed. Serve strong or chilly. Serves 6. Refrigerate.

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Genfo is a breakfast adored. Popular among expectant and new mothers.

Instrument:
deep cooking pot
small serving bowls

Ingredients:
2 cups corn, barley or wheat flour
4 cups water
to taste salt
½ cup butter or oil
1 Tbsp. red pepper (berbere) or red pepper paste (awaze)

How to create Breakfast
Boil water, many butter or oil and salt together in a deep pot. Place half of the liquid in a bowl for later use. Add barley or wheat flour to remaining liquid on stove, sprinkling it and inspiring time after time to avoid lumps. When the mixture thickens, add a little water from the bowl and hang on to inspiring until it resembles a smooth, thick butter. Remove from heat and serve in small bowls. Form a well in the core. Add a mixture of red pepper and left-over oil or butter. Eat by means of using dipping genfo into mixture using spoon. Serves 6. May be right away refrigerated appropriate most tasteful when served straight away.

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Yemilas T’ibs is additional variety of cooked meat ready just on special occasions. It is served with awaze and injera.

Stuff:
frying pan
large cooking pan

Elements of Tongue cooked in spice:
1 Ib tongue
1 cup onions (chopped)
½ cup butter (spiced)
¼ tsp cardamon
¼ tsp black pepper
½ Tbsp garlic (mashed)
¼ tsp ginger
6 cups water

How to make Tongue cooked in spice
Wash and scrap tongue and boil in 6 cups of water. When tender, cancel the tongue and peel. Slice the tongue into ½ inch thin. Set aside.
In a frying pan cook onions. Add butter and the spices – and mix well. Add the tongue one by way of the one and cook for 6-10 minutes. When tongue is cooked contribute salt to taste. Serve strong. Makes about 4-5 servings.

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Dinich We’t may be vegetarian or served at anytime with meat and injera or bead.

Gear:
1 large frying pan
1 medium cooking pot

Component of Potato stew:
2 cups red onions (chopped)
1 Ib. beef
1 cup red pepper (berbere) or red pepper paste awaze)
4 medium potatoes
1 cup oil or butter
¼ tsp. black pepper
to taste salt
¼ tsp. ginger
¼ tsp. garlic
½ tsp. Water

How to make Dinich We’t Potato stew
Brown red onions in cooking pan by means of using adding a little water at a time. Add red pepper and oil or butter. Add meat subsequent cutting into large cubes. While onions and meat mixture is simmering, peel and diminish potatoes into large pieces and fry in oil in large frying pan. Add potatoes to the meat and onion mixture for a some minutes, inspiring until mixed. Heat carefully. Serve pungent only if cooked with butter and meat or chilly providing cooked with oil. Makes 6 servings. Refrigerate.

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Yenqulal We’t may be used because a replace for meat stews for folks who don’t eat meat. When properly cooked, it can be much more delicious than meat stews.

Instrument:
medium cooking pot
small cooking pot
small mixing bowl

Ingredients:
1 cup onions (chopped)
¼ cup red pepper (berbere)
1 cup butter (spiced)
¼ cup t’ej or red cooking wine
6 egg yolks
1 tsp. ginger (freshly minced)
¼ tsp. black pepper
to taste salt
4 cups water

How to make Egg sauce
Cook red onions brown without grease in medium cooking pot. Add ½ cup water and excite. Add red pepper and butter and cook well and arranged aside. In a small cooking pot boil the eggs with 2 cups of water for 10 minutes and separate the yolks from the whites. In a small bowl break the yolks and put in 1 ½ cups of water stimulating until completely smooth. Pour little by little into cooking sauce, stimulate gently to evade lumps and cook well. Add ¼ cup t’ej or red cooking wine and excite. Add all spices and mix well. Serve strong. Makes about 6 servings. Refrigerate to store.

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