Ethiopia Food

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Entries Tagged as 'Ethiopian Food'

Tongue cooked in spice – a Recipe from the Huge Ethiopia

No Comments · Ethiopian Food

Yemilas T’ibs 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

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Breakfast – a Recipe from the Great EthiopiaBarley or wheat porridge/Genfo Breakfast – Food from the Magnificent Ethiopia

1 Comment · Ethiopian Food

Breakfast – Barley or wheat porridge/Genfo 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)

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Infirfir Shiro – Pea flour paste – a Recipe from the Gorgeous Ethiopia

No Comments · Ethiopian Food

Pea flour paste 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

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Yebaqela Kik We’t – a Recipe from the Fantastic Ethiopia

176 Comments · Ethiopian Food

Yebaqela Kik We’t 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

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Ingudai We’t Mushroom Sauce – a Recipe from the Wonderful North-East Africa

No Comments · Ethiopian Food

Ingudai We’t Mushroom Sauce 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

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Fasting “cheese” from potatoes – a Recipe from the Odd Ethiopia

No Comments · Ethiopian Food

Yedinich But’echa’ Fasting “cheese” from potatoes * 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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Yeteqeqqele Sikwar Dinich – a Recipe from the Charming NorthEast Africa

227 Comments · Ethiopian Food

Boiled sweet potato 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.

Have you been to Ethiopia?

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Ye’assa minchet Abish – Ground fish stew – Food from the Pretty Ethiopia

2,052 Comments · Ethiopian Food

Ye’assa minchet Abish 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

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Hibist Steamed light bread – a Recipe from the Abnormal Horn of Africa

No Comments · Ethiopian Food

Hibist Steamed light bread Hibist is a nice light bread, tasty with any food. Serve with tea or we’t (stew).

Tools:
medium mixing bowl
large steamer pan

Component:
2 Ibs. all purpose flour
3 pkt. yeast
1 tsp. bishop’s weed
¼ tsp. nutmeg
½ cup oil (cooking)
3 ½ cups water
to taste salt

How to cook Steamed light bread
Dissolve yeast ½ cup of warm water. Add 2 Ibs. everything aim flour in 3 cups of water. Add bishop’s weed, nutmeg, and ½ cup oil and knead. Cover and leave overnight at room temperature. Knead once more the next day. Pour into steamer pan and decorate by the use of hand. Keep water boiling over low heat to steam bread 3 hours or whereas wooden choose inserted in core comes out clean. Serve pungent or chilly. Makes 6-8 servings. Store covered, refrigerate or at room temperature.

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Ye’assa Zilbo – Dried fish stew – Food from the Lovely Horn of Africa

No Comments · Ethiopian Food

Ye’assa Zilbo Dried fish stew Ye’assa Zilbo is a slight variety of Ye’assa W’et. It is in addition served with injera or bread ruing periods of fasting or because a vegetarian dish.

Bits and Pieces:
medium cooking pan

Component:
2 Ibs. dried fish lessen in strips
2 cups red onions (chopped)
½ tsp. fenugreek
¼ tsp. red pepper (berbere)
1 cup oil
1 tsp. garlic
½ tsp. ginger
¼ tsp. cardamom
to taste black pepper
¼ tsp. salt
1/3 cup t’ej or wine
2 cups water

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