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

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.

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

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

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

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)

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

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

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