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Variations on this basic recipe are common [1] in which the name of the additional item is commonly used as a prefix (e.g. injera with shiro is called shiro fit-fit). In Eritrea, leftover meat sauces ( zighni or tsebhi ) are often added to injera fit-fit and served for breakfast with raw chili peppers and yoghurt on the side.
This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et , wot or tsebhi ), a thick stew, served atop injera , a large sourdough flatbread , [ 1 ] which is about 50 centimeters (20 inches) in ...
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
1 medium (4-pound) chicken, skin and fat removed, washed, dried, and cut into large pieces 2 tbsp garlic paste (pureed garlic), or more to taste 4 tbsp berbere (more if you like it to be five-alarm!)
In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then ...
In a small saucepan, combine the rice, salt, and water. Bring to a simmer over medium heat. Partially cover, and adjust the heat to allow the mixture to gently bubble for 10 to 12 minutes.
Traditional Ethiopian Injera Recipe; Here, Eat This: A Beginner's Guide to Ethiopian Food A Houston Press article that outlines all the basics for Ethiopian cuisine; Crang, Philip; Cook, Ian (1996). "The World on a Plate: Culinary Culture, Displacement and Geographical Knowledges". Journal of Material Culture. 1 (2): 131–156. doi:10.1177 ...
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