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.
Have you been to Ethiopia?
3ibrahim // Jun 21, 2022 at 3:08 pm
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