Ethiopian Food

Bamya Alich’a is a vegetarian joy. It is oftentimes served during Lent. It is eaten with injera or bread.
Gear:
1 medium cooking pan
Component of Bamya Alicha’a – Bamya Alicha’a:
4 cups okra (split)
2 cups onions (chopped)
1 cup oil
1 ½ cups tomatoes (peeled & chopped)
1 Tbsp garlic (mashed)
1 Tbsp ginger (mashed)
to taste salt
1 tsp cardamom
4 medium new [...]

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Ye’assa Kitfo is raw fish harmoniously blended with spices and red pepper.
Stuff:
medium mixing bowl
Ingredients:
4 medium fresh fish fillets
¼ cup red pepper (berbere)
½ cup oil
½ cup t’ej or wine
¼ tsp. black pepper
2 chopped green pepper (chili Anaheim or Jalapeño)
to taste salt
1 lemon
How to create Ye’assa Kitfo - Fish Tartar
Cut fish into small pieces. Mix red [...]

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Doyyo is group of an everyday dish which may be prepared from leftover meat or without. Best eaten with injera or bread.
Equipment:
medium cooking pan
Ingredients:
1 cup red onions (chopped)
1 cup butter (spiced)
1 tsp. ginger (powder)
¼ tsp. garlic (powder)
½ tsp. false cardamom
½ cup red pepper (berbere)
to taste salt
1 Ib. meat with bones
6 cups water
How to prepare [...]

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Doyyo is category of an everyday dish that may be ready from leftover meat or without. Best eaten with injera or bread.
Tools:
medium cooking pan
Elements:
1 cup red onions (chopped)
1 cup butter (spiced)
1 tsp. ginger (powder)
¼ tsp. garlic (powder)
½ tsp. false cardamom
½ cup red pepper (berbere)
to taste salt
1 Ib. meat with bones
6 cups water
How to cook [...]

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Yeqwalima We’t is formulated on special occasions due to the long preparation period. But it is a tasty dish which can be served with injera or bread.
Equipment:
medium cooking pan
medium mixing bowl
needle and threads
Ingredients of Yeqwalima We’t Spiced sausage stew:
1 cup red onions (minced)
1 cup butter (spiced)
½ cup red pepper (berbere)
¼ tsp. garlic
¼ tsp. false [...]

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Yeqwalima We’t is made on special occasions due to the long preparation period. But it is a tasty dish that can be served with injera or bread.
Equipment:
medium cooking pan
medium mixing bowl
needle and threads
Elements of Spiced sausage stew:
1 cup red onions (minced)
1 cup butter (spiced)
½ cup red pepper (berbere)
¼ tsp. garlic
¼ tsp. false cardamom
¼ tsp. [...]

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T’iqur Sinde Dabbo is a wholesome and delicious bread, wonderful any time of day with any food.
Instrument:
medium mixing bowl
deep baking pan (medium)
Component:
3 pkt. yeast
1 Ib. brown self-rising flour
2 tsp. baking powder
2 Ibs. entire wheat flour
1 cup oil
1 tsp. ginger powder
½ tsp. garlic powder
½ tsp. cardamom
2 tsp. black cumin
4 cups water
to taste salt
How to prepare [...]

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T’iqur Sinde Dabbo is a wholesome and delicious bread, wonderful any time of day with any food.
Tools:
medium mixing bowl
deep baking pan (medium)
Ingredients:
3 pkt. yeast
1 Ib. brown self-rising flour
2 tsp. baking powder
2 Ibs. total wheat flour
1 cup oil
1 tsp. ginger powder
½ tsp. garlic powder
½ tsp. cardamom
2 tsp. black cumin
4 cups water
to taste salt
How to create [...]

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Yetenet’tere Zeyt is a necessary ingredient in the preparation of authentic, tasteful Ethiopian dishes. It is used to prepare all dishes requiring oil.
Utensils:
mortar and pestle
large cooking pan
large covered container or bottle
sieve
Component of Spiced oil – Yetenet’tere zeyt:
3 ½ cups oil
3 tsp. garlic (chopped)
1 ½ tsp. ginger (chopped)
3 tsp. onion (chopped)
3 tsp. basil dry
3 ½ [...]

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Yeadengware Shorba like most soup is full of nutrition. With pieces of injera or bread added to it, it satisfies the hungry stomach.
Stuff:
medium mixing bowl
large cooking pan
Component of Yeadengware Shorba:
1 ½ cups kidney beans
½ cup leeks chopped
1/3 cup carrots peeled
1/3 cup potatoes peeled & chopped
2 Tbsp pastini
to taste salt
3 cups broth
10 cups water
How to [...]

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Yeshiro Fitfit carries out refreshing rapid meal to be served on a strong day. Also famous during Lent.
Gear:
serving bowl
Ingredients:
½ cup powdered peas (spiced)
2-3 cups water
1 Tbsp. onion (chopped)
2 Tbsp. oil (cooking)
2 Tbsp. wine (white)
3 bright green pepper (diced) (chili Jalapeño)
3-4 injera
to taste salt
How to cook Yeshiro Fitfit - Pea flour dissolved in water and [...]

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Infirfir Shiro is a thick paste-like sauce. May be eaten with injera or put across on bread and served because snacks or appetizer.
Tools:
medium cooking pan
Ingredients of Pea flour paste:
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 [...]

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Yekik Alich’a is a milder version of Yikik We’t. Cooked with oil it is in addition a vegetarian dish eaten during Lent. When Yikik Alich’a is ready with oil serve hot or cold. If it is well equipped with butter serve pungent.
Stuff:
2 medium cooking pans
Component of Mild split pea sauce – Yekik Alich’a:
2 cups [...]

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Yet’ift’ire We’t, further vegetarian dish, is prepared on very rare occasions and serves with injera.
Bits and Pieces:
3 medium cooking pans
Ingredients of Cotton seed sauce – Yet’ift’ire we’t:
1 cup cotton seeds (Gossypium sp.)
2 cups red onions (chopped)
½ cup red pepper (berbere) or red pepper paste (awze)
1 cup oil
1 cup split peas
¼ tsp. black pepper
to taste [...]

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But’echa’ is further choice of a vegetarian dish. It may be eaten with injera or bread.
Instrument:
medium pan
mixing bowl
Elements:
2 cups powdered chick peas or lentils
½ oil
1 cup red onion (chopped)
1 Tbsp. mustard
2 Tbsp. lemon juice
¼ tsp. black pepper
to taste salt
¼ cup red pepper (berbere)
4 cups green pepper
How to make But’echa’ - Chick pea paste
Mix chick [...]

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Ye’assa Immis is like Ye’assa Kitfo. Eat with injera or bread.
Instrument:
medium mixing bowl
medium pan
Ingredients:
4 medium fish fillets
¼ cup red pepper (berbere) or red pepper paste (awaze) cooking oil
1 cup cooking oil
½ cup t’ej or wine
¼ tsp. black pepper
2 chopped green peppers (clean )
to taste salt
How to prepare Ye’assa Immis
Cut fish into small pieces. Mix [...]

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Ye’assa Alich’a is a milder version of Ye’assa We’t without red pepper. This replaces beef curry when fasting.
Instrument:
medium cooking pan
medium frying pan
Component of Curried fish stew:
3 medium fish fillets
2 cups red onions (chopped)
1 cup oil
1 ½ cups water
¼ tsp. black pepper
½ cup white wine or t’ej
to taste salt
¼ tsp. Turmeric
How to cook Ye’assa Alich’a [...]

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Dullet is additional well-known dish which may be served for brunch, lunch or dinner. Best eaten with injera and a side order of cottage cheese.
Tools:
medium cooking pan
Elements of Dullet:
1 Ib. tripe (lamb)
1 Ib. liver (lamb)
1 Ib. minced beef (lean)
1 Tbsp. red pepper (berbere)
3 medium green pepper chopped (chili Anaheim)
1/3 cup red onions (chopped)
1 cup [...]

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Yehodiqa T’ibs is ready on special occasions. It is served with berbere or awaze & injera.
Utensils:
large frying pan
Component:
½ Ib kidney (lamb or beef)
½ Ib liver (lamb or beef)
½ Ib intestine (lamb or beef)
½ Ib tripe (lamb or beef)
1 cup butter or oil (spiced)
1 ½ cup onion (chopped)
½ tsp cardamon
¼ tsp garlic
¼ tsp black pepper
to [...]

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Zigni is slightly comparable to the Minchet Abish (spiced basis beef sauce) proper a little milder and less spicy. It is furthermore served because a decisive dish and can be served at any time with injera or bread.
Bits and Pieces:
medium cooking pot
Elements of Ground beef stew – Zigni We’t:
1 Ib. ground beef (lean)
2 cups [...]

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