Recipezaar: Ethiopian recipes

Injera (Ethiopian Flat Bread)

Thu, 19 Jul 2001 09:29:37 -0400

You just gotta try it. -- posted by *~Christine~*

Doro Wat (Chicken Stewed in Red Pepper Paste)

Wed, 01 Aug 2001 09:01:28 -0400

-- posted by Ashley U

Injera (Ethiopian Flat Bread)

Thu, 30 Aug 2001 11:02:26 -0400

The bread that Ethiopian food is served on/with. -- posted by Moishe Lettvin (1)

Spicy Ethiopian Chicken

Thu, 20 Sep 2001 10:22:30 -0400

You should serve this with warm pita bread. -- posted by Ashley U

Yetakelt W'et (spicy mixed vegetable stew)

Wed, 07 Nov 2001 13:51:28 -0500

-- posted by LikeItLoveIt

Yemiser W'et (spicy lentil stew)

Wed, 07 Nov 2001 13:51:30 -0500

-- posted by LikeItLoveIt

INJERA (Flat bread)

Wed, 07 Nov 2001 17:22:24 -0500

-- posted by LikeItLoveIt

Niter Kebbeh

Wed, 07 Nov 2001 17:25:32 -0500

-- posted by LikeItLoveIt

Berbere

Wed, 07 Nov 2001 17:25:49 -0500

-- posted by LikeItLoveIt

Sheer Korma

Tue, 11 Dec 2001 12:55:35 -0500

This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid with you. It is served by Muslims from a variety of ethnic backgrounds, Arab, Asian, America, European, Southeast Asian, Oriental, etc.. s -- posted by Fatima Ahmed

Harissa

Fri, 22 Feb 2002 09:43:33 -0500

-- posted by Dancer^

Sanbusa Turnovers

Thu, 28 Mar 2002 18:55:43 -0500

A Ramadan dish popular in Syria, Lebanon and Egypt, sanbusa traveled to India and became samosa. Sweet sanbusa halvah are special favourites at weddings in the Gulf countries. This is a single recipe for dough, and various different fillings, each yielding enough to fill one batch of dough to make 36-48 pastries. I have not made these myself - I found the recipe on the Internet and posted it by request. -- posted by Mille®

Ethiopian Tomato Salad

Thu, 02 May 2002 20:51:27 -0400

-- posted by mielhollinger

Zigni

Wed, 12 Jun 2002 23:42:45 -0400

A traditional Ethiopian/Eritrean dish. Extremely hot, so don't try it if you're not used to such food. If you're a chilli or curry freak, though, you'll love it! -- posted by André Grisell

Easy Chapatis (Flatbread)

Mon, 08 Jul 2002 23:54:41 -0400

Found at yahoo! health online. LOVE these flatbreads--perfect for brown bag lunches or dips at parties. -- posted by spatchcock

Ethiopian Cheese Dip

Thu, 29 Aug 2002 16:31:54 -0400

This tangy dip was made with goat or sheep's cheese, but you can substitute more readily available soft cheeses and add a little more lemon zest to simulate the original. -- posted by Dancer^

Ethiopian Dorowat version 2

Tue, 24 Sep 2002 23:06:26 -0400

-- posted by Megstar

Hot and Spicy Ethiopian Chicken

Mon, 14 Oct 2002 22:15:10 -0400

This is a stew like recipe, fit to feed a crowd. I've never tried it, but it looked so interesting I couldn't resist sharing. You could use Zaar to scale this recipe down, and I'm told other meats work in this dish as well as chicken. -- posted by Sackville

Alicha (Ethiopian Stew)

Mon, 06 Jan 2003 20:25:56 -0500

One of my distant relatives in the middle of Outback Australia married an Ethiopian woman. Good choice - the woman can cook, and well enough to be featured on a food show on national TV. -- posted by Missy Wombat

Niter kibbeh

Mon, 06 Jan 2003 20:26:08 -0500

You can store the spiced butter in the fridge in a sealed jar and use as desired. It's delicious over rice or couscous and great as a base for any curry dish. -- posted by Missy Wombat

Berbere (Ethiopian Hot Pepper Seasoning)

Wed, 26 May 2004 20:01:29 -0400

This keeps longer on the shelf then most seasonings. This will keep in the refrigerator for 5 or 6 months. -- posted by Dancer^

Authentic Injera (aka Ethiopian Flat Bread)

Wed, 04 Aug 2004 19:58:40 -0400

I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Try this authentic recipe for injera, which requires planning ahead a few days. The batter, which solely consists of ground teff and water, must ferment prior to cooking. I found the recipe upon which this is based at http://www.angelfire.com/ak/sellassie/food/injera.html, a good source for other information on how to serve the finished product. Preparation time is the fermentation time. As a result of a user query (thanks Jennifer!), this recipe was edited on 9/5/04 to improve teff-to-water ratio and to submit additional instructions. -- posted by Heather U.

Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet

Wed, 15 Dec 2004 20:00:32 -0500

I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community. -- posted by Mahteme

Berbere -- Ethiopian Red Pepper and Spice Paste

Sun, 17 Apr 2005 11:10:29 -0400

This is a new discovery for me but I was quickly converted when this paste helped me make a wonderfully rich tomato sauce, full of deep flavours. Berbere spice paste has many variations. This is a mild form but you can certainly exchange some of the paprika for more cayenne pepper to make it hot and spicy. When you come to use it, in a tomato sauce for example, roast it for at least 5 minutes in your frying pan or sauce pot, adding water a few drops at a time to keep it from burning. The roasting helps the flavours develop. -- posted by Sackville

Ethiopian-style Lentils With Yams (or Sweet Potatoes)

Sun, 24 Apr 2005 21:21:33 -0400

This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika -- posted by catwolf

Injera

Fri, 29 Jul 2005 10:09:37 -0400

Ethiopian bread. Its almost crepe like. -- posted by TheBostonBean

Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger

Wed, 10 Aug 2005 17:08:06 -0400

From the Time Life series of African cooking. This is traditionally served during Lent as a main course but can be served any time of the year as a side dish. -- posted by Sackville

Yemiser Selatta -- Ethiopian Lentil Salad With Shallots and Chil

Wed, 10 Aug 2005 17:10:17 -0400

This is traditionally served during lent either on its own or with injera bread. -- posted by Sackville

Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce

Wed, 10 Aug 2005 17:10:36 -0400

This is traditionally served during Lent with a lentil salad and injera. -- posted by Sackville

Dabo

Fri, 26 Aug 2005 13:39:55 -0400

Found on the net. Dabo is a special bread from Ethiopia. -- posted by Saturn

Dabo Kolo

Fri, 26 Aug 2005 13:40:14 -0400

Another great bread from Ethiopia. This is a spicy, crunchy snack. In Ethiopia, dabo means bread, and kolo is the word for roasted barley, which is eaten as a snack (like popcorn). Together, to name a snack made like bread, the words are similar in meaning to "popcorn bread". I just guessed at the number of servings... depends on how you make it. Thanks to ncmysteryshopper for her inquisitive mind. Here is clarification of berbere. 'Berberé is a blend of hot cayenne pepper, sweet paprika, over a dozen other spices and herbs. Its unique taste and aroma makes food flavourful with cultural dimensions to everyday meal. This exotic spice blend has been foreign to most western palates until now.' -- posted by Saturn

Niter Kebbeh (Spiced Ghee)

Mon, 10 Oct 2005 19:50:35 -0400

Posted for tour 2005. -- posted by ~Rita~

Berbere Sauce

Mon, 10 Oct 2005 19:58:44 -0400

African Spice mix -- posted by ~Rita~

Aleecha Vegetable Stew

Mon, 10 Oct 2005 19:59:22 -0400

Ethiopia recipe for tour 2005 -- posted by ~Rita~

Green Pepper Relish

Fri, 14 Oct 2005 14:13:21 -0400

Quick, fresh and so simple to make with a food processor. Its flavor is meant to be refreshing to offset other spicy hot dishes such as stews or grilled meat and it goes well with any bread. This is an Ethiopian recipe coming from Alford's and Duguid's cookbook on "Flatbreads and Flavours". -- posted by Inge 1505

Chicken Veg. Stew in Peanut Butter Tomato Sauce: Mafe

Tue, 10 Jan 2006 16:31:36 -0500

Adapted from Sara's Secrets, this is an Ethiopian dish, that will tantalize your taste buds! I leave out the Scotch bonnet pepper, and use a slice of jalapeno. -- posted by Sharon123

Tej (Ethiopian Honey Wine)

Wed, 24 May 2006 21:57:41 -0400

Tej is a wine made from fermented honey and a special kind of hops called gesho. It is similar to mead, this is a shorcut way to make it. Ethiopians believe tej was the wine used for a toast between the Queen of Sheba and King Solomon. from what4eats.com For zaar world tour 2006! -- posted by Jessica K

Ethiopian Honey Yeast Bread

Tue, 06 Jun 2006 14:14:06 -0400

A lovely sweet bread from Africa! Prep time does not include rising time. -- posted by Sharon123

Injera (African [ Ethiopian] Flat Bread)

Thu, 15 Jun 2006 23:33:12 -0400

This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple. -- posted by JanetC-KY

Spice Paste (Berbere)

Sat, 17 Jun 2006 19:11:36 -0400

Ethiopia Beef Stewed in Red Pepper Paste recipe calls for this blend of spice paste. -- posted by Charlotte J

Spiced Butter (Niter Kebbeh)

Sat, 17 Jun 2006 19:11:57 -0400

Ethiopia -- posted by Charlotte J

Beef Stewed in Red Pepper Paste

Sat, 17 Jun 2006 19:11:54 -0400

Ethiopian (a 3 part recipe) When making this use the Spiced Butter (Niter Kebber) Recipe #173373 and for the Spice Paste (berbere) use Recipe #173372 -- posted by Charlotte J

Ethiopian Punch

Mon, 19 Jun 2006 16:23:34 -0400

Posted for ZWT II Africa/Middle East as taken from upenn.edu cookbook This is a non-alcholic beverage that everyone can enjoy. -- posted by Chabear01

Lentil Salad (Yemiser Selatta)

Wed, 21 Jun 2006 22:22:45 -0400

Ethiopia -- posted by Charlotte J

Eggplant (Aubergine) Salad

Wed, 21 Jun 2006 23:19:37 -0400

Ethiopia Posted for Zaar World Tour 2006. I'm not a fan of eggplant unless it is breaded and fried. Hope you'll enjoy this recipe. -- posted by Charlotte J

Ethiopian Cholent

Mon, 31 Jul 2006 22:03:18 -0400

A very spicy lentil stew. All of the ingredients (except the berebere mix) are easily varied- that is, I suspect that substituting chicken for tofu, or using fresh instead of stewed tomatoes, would probably not make a huge difference for good or ill. -- posted by lewyn

Ethiopian Lentils

Tue, 29 Aug 2006 13:17:30 -0400

This looked pretty interesting, so I thought I'd post it. -- posted by Hobbyzu

Ethiopian Ginger Vegetables

Tue, 29 Aug 2006 13:38:22 -0400

Another tasty looking dish. -- posted by Hobbyzu

Alicha

Tue, 29 Aug 2006 13:46:55 -0400

I haven't tried this one yet. This is a curry like meal. -- posted by Hobbyzu

Atar Allecha

Wed, 30 Aug 2006 20:19:54 -0400

A spicy pea puree, goes very well with hot Injeera. Cooking time does not include soaking time for the peas. -- posted by PinkCherryBlossom

Ye'abesha Gomen

Wed, 30 Aug 2006 20:19:52 -0400

Vegetable dishes like this are served on one huge sourdough pancake, called an injeera. The veggies are dolloped on the huge injeera and a breadbasket of smaller injeeras are at hand to be torn into bits so that the veggies can be picked up with it. Can be served hot or cold -- posted by PinkCherryBlossom

Amhari Mesir Wat

Wed, 30 Aug 2006 20:20:56 -0400

This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them alone. prep time includes lentil soaking -- posted by PinkCherryBlossom

Ethiopian Flat Bread (Injera)

Wed, 30 Aug 2006 20:21:33 -0400

Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere! -- posted by PinkCherryBlossom

Berbere

Wed, 13 Dec 2006 16:49:59 -0500

This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated. -- posted by Chabear01

Ethiopian Doro Wat (Chicken Stew)

Tue, 13 Feb 2007 15:36:05 -0500

From Nirmala Narine. A little different than the other doro wat's posted. This stew is spicy, so please keep that in mind if you try it. -- posted by Brenda.

Ethiopian Chicken and Onion Stew

Tue, 20 Feb 2007 22:30:32 -0500

This is a spicy chicken stew with a red onion and butter sauce thats garnished with hard cooked eggs. Original recipes uses 2 cups butter but this recipe is reduced to 1 cup, and it still results in a very creamy, soft, complex sauce. While berbere, the traditional Ethiopian spice mixture is used in this dish, in this recipe it is simulated with a variety of spices. -- posted by Olga Drozd

Ethiopian Lentils With Berebere Spice Mix

Tue, 20 Feb 2007 22:36:59 -0500

Recipe includes spice mix if you can't find it in the supermarkets. -- posted by Olga Drozd

Ethiopian Chickpea Wat

Sat, 31 Mar 2007 15:41:03 -0400

This is a must-have recipe for those who love ethnic foods. This is a very filling option as well. -- posted by breezee1984

Ethiopian Honey Yeast Bread (Whole Grain!)

Fri, 13 Apr 2007 11:56:55 -0400

African sweet bread. Serve warm with butter. -- posted by Mims & Squims

African Chicken in Spicy Red Sauce

Tue, 22 May 2007 23:01:38 -0400

This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time *Additional tip*- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation! -- posted by Beautiful BC

Eritrean Berbere (Red Pepper Spice Mixture)

Wed, 23 May 2007 09:09:16 -0400

This is an easy variation of a staple of Eritrean cooking. This one uses dry spices, whereas the "real deal" is made by drying ,roasting, pounding and grinding. For the ground chili, use dried (preferably a hotter one). It is used in many dishes. Add oil to this to make a paste, called da'lik. -- posted by mikekey

Injera

Wed, 23 May 2007 22:58:39 -0400

This unleavened bread of Ethiopia is really a huge pancake made in special large pans with heavy covers. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute for the sponginess of this Ethiopian bread. -- posted by poo235

Ethiopian Chicken Wings

Wed, 06 Jun 2007 17:33:30 -0400

I adapted this from a recipe I found on the allrecipes site. It makes a mildly spiced wing that's fall-apart tender and also leaves you with a pot of chicken broth that can be used in other recipes. I changed the ingredients to specify a mild soy sauce based on CulinaryQueen's comments. -- posted by Chilicat

Doro Wat

Thu, 07 Jun 2007 21:44:38 -0400

Chicken with Berbere Sauce. The national dish of Ethiopia -- posted by Kymmarie

Chicken Berbere

Thu, 19 Jul 2007 20:51:24 -0400

Once, when I was about to make the Ethiopian national dish Zigni, I couldn't find any beef. I used frozen chicken breasts instead, and slightly modified the recipe. I must say that I was stunned at the result! Try to find something better than cooking oil. I used canned duck fat. Don't worry too much about the amount of fat. The other ingredients are virtually fat-free. Recipes for berbere pepper can be found on Recipezaar. -- posted by André Grisell

Shro Wat

Tue, 02 Oct 2007 15:39:36 -0400

I found this recipe on the internet while looking for how to use the plantain I'd bought. It's based on an Ethiopian dish and I subsequently modified it (didn't like the plantain and added more tomato taste). It has a lovely creamy texture and is perfect on a winter evening served with millet or couscous. -- posted by Chef #595847

Ethiopian Alecha Wats

Tue, 12 Feb 2008 00:25:47 -0500

This is a lovely vegetarian version of an Ethiopian classic. Posted on request... I can recommend this: Recipe#117588 if you don't have any berbere. -- posted by Um Safia

Spiced Clarified Butter (Nitir Qibe)

Thu, 29 May 2008 01:39:27 -0400

From The Africa Cookbook Tastes of a Continent by Jessica B. Harris. -Ethiopia -- posted by Engrossed

Bamya Alich'a (Ethiopian-Style Okra)

Tue, 17 Jun 2008 16:31:24 -0400

Can be served hot or at room temperature. If you really don't like the texture from the okra, split the pods, soak overnight in water, and drain well before cooking. From "The Africa Cookbook". -- posted by realbirdlady

Ethiopian Party Punch

Thu, 19 Jun 2008 21:26:48 -0400

From: Flavors of Africa Cookbook. I bet this would be real nice with a frozen fruit juice ring with chunks of fruit in it. -- posted by Engrossed

Ethiopian Cabbage

Tue, 24 Jun 2008 14:00:12 -0400

A delicious dish that can be served as a side or a vegetarian main course. This was found another website with minor changes. -- posted by PaulaG

West African Barbecue Sauce

Tue, 24 Jun 2008 17:03:18 -0400

From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time does not include chill time. -- posted by ~Jen~

Tofu Dorowat

Sun, 30 Nov 2008 02:32:23 -0500

A variation on Ethiopian Dorowat made with tofu instead of chicken. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Cabbage of Ostracism - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!! -- posted by Rhonda Scheurer

Lentils of Doom

Sun, 30 Nov 2008 02:32:54 -0500

Ethiopian lentil dish. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!! -- posted by Rhonda Scheurer

Cabbage of Ostracism

Sun, 30 Nov 2008 02:33:23 -0500

Ethiopian Cabbage. A favorite, and not really prompting ostracism... honest... For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!! -- posted by Rhonda Scheurer

Ethiopian Style Samosas With Marmalade

Tue, 16 Dec 2008 18:27:38 -0500

Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians. Samosas are traditionally deep-fried but this recipe has been modified for pan frying. -- posted by Celticevergreen

Ginger-Carrot Chutney

Tue, 16 Dec 2008 18:31:27 -0500

This traditional Ethiopian recipe is great paired with meat and poultry dishes. -- posted by Celticevergreen

Ethiopian Mashed Potatoes

Tue, 16 Dec 2008 18:34:59 -0500

This recipe combines many flavors of Ethiopia and makes a great side dish for meals where you would normally serve regular mashed potatoes. -- posted by Celticevergreen

Curry-Spiced Samosas With Plum and Tomato Marmalade

Fri, 06 Mar 2009 17:22:32 -0500

This recipe is from Cooking Light http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860099 -- posted by Queen Dana

Corn Mashed Potatoes

Fri, 06 Mar 2009 17:40:36 -0500

From Cooking Light http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860097 -- posted by Queen Dana

Ethiopian Beet & Potato Salad

Thu, 09 Jul 2009 17:09:48 -0400

I had an appetizer salad at an Ethiopian restaurant in Chicago when I visited, and this is my approximation of it. -- posted by Chef #1319051

Recipezaar: Ethiopian recipes

Injera (Ethiopian Flat Bread)

Doro Wat (Chicken Stewed in Red Pepper Paste)

Injera (Ethiopian Flat Bread)

Spicy Ethiopian Chicken

Yetakelt W'et (spicy mixed vegetable stew)

Yemiser W'et (spicy lentil stew)

INJERA (Flat bread)

Niter Kebbeh

Berbere

Sheer Korma

Harissa

Sanbusa Turnovers

Ethiopian Tomato Salad

Zigni

Easy Chapatis (Flatbread)

Ethiopian Cheese Dip

Ethiopian Dorowat version 2

Hot and Spicy Ethiopian Chicken

Alicha (Ethiopian Stew)

Niter kibbeh

Berbere (Ethiopian Hot Pepper Seasoning)

Authentic Injera (aka Ethiopian Flat Bread)

Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet

Berbere -- Ethiopian Red Pepper and Spice Paste

Ethiopian-style Lentils With Yams (or Sweet Potatoes)

Injera

Yataklete Kilkil -- Ethiopian Vegetables With Garlic and Ginger

Yemiser Selatta -- Ethiopian Lentil Salad With Shallots and Chil

Yeshimbra Assa -- Ethiopian Chickpea "fish" and Sauce

Dabo

Dabo Kolo

Niter Kebbeh (Spiced Ghee)

Berbere Sauce

Aleecha Vegetable Stew

Green Pepper Relish

Chicken Veg. Stew in Peanut Butter Tomato Sauce: Mafe

Tej (Ethiopian Honey Wine)

Ethiopian Honey Yeast Bread

Injera (African [ Ethiopian] Flat Bread)

Spice Paste (Berbere)

Spiced Butter (Niter Kebbeh)

Beef Stewed in Red Pepper Paste

Ethiopian Punch

Lentil Salad (Yemiser Selatta)

Eggplant (Aubergine) Salad

Ethiopian Cholent

Ethiopian Lentils

Ethiopian Ginger Vegetables

Alicha

Atar Allecha

Ye'abesha Gomen

Amhari Mesir Wat

Ethiopian Flat Bread (Injera)

Berbere

Ethiopian Doro Wat (Chicken Stew)

Ethiopian Chicken and Onion Stew

Ethiopian Lentils With Berebere Spice Mix

Ethiopian Chickpea Wat

Ethiopian Honey Yeast Bread (Whole Grain!)

African Chicken in Spicy Red Sauce

Eritrean Berbere (Red Pepper Spice Mixture)

Injera

Ethiopian Chicken Wings

Doro Wat

Chicken Berbere

Shro Wat

Ethiopian Alecha Wats

Spiced Clarified Butter (Nitir Qibe)

Bamya Alich'a (Ethiopian-Style Okra)

Ethiopian Party Punch

Ethiopian Cabbage

West African Barbecue Sauce

Tofu Dorowat

Lentils of Doom

Cabbage of Ostracism

Ethiopian Style Samosas With Marmalade

Ginger-Carrot Chutney

Ethiopian Mashed Potatoes

Curry-Spiced Samosas With Plum and Tomato Marmalade

Spiced Clarified Butter (Nitir Qibe)