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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

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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