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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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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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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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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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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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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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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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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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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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

How to cook Ye’assa Zilbo – Dried fish stew
Brown onions with fenugreek adding a little water at a time to maintain from burning and shake up. Add red pepper and oil and mix well. Add t’ej. Add fish to the cooking pot. Add water, stimulating gently until the dried fish softens. Add spices and blend well. Serve strong. Yields 4-6 servings. Refrigerate to store.

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