Ethiopian Food

Ingudai We’t is a seasonal vegetarian dish, delicious when eaten with injera or bread.

Utensils:
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 Mushroom Sauce – Ingudai We’t
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 placed aside. In third pan boil the split peas in 2 cups water. Add the cooked peas with its water into the cooking sauce and stimulate well. Add the drained mushrooms into the sauce, shake up gently and add spices. Add t’ej or wine and the remaining water and cook for 10 minutes and cancel from heat. Serve strong or chilly. Makes 6 servings. Store in refrigerator. Sautee mushrooms as an alternative of boiling for variety.

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