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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]
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 ...
Chickpeas being prepared for grinding into flour for shiro tsebhi. Shiro (Ge'ez: ሽሮ, romanized: šəro), also called shiro wat (Amharic: ሽሮ ወጥ, romanized: šəro wäṭ), or tsebhi shiro (Tigrinya: ጸብሒ ሽሮ, romanized: ṣäbhi šəro), is a stew served for either lunch or dinner, originating from Northern Ethiopia and Southern Eritrea.
Khoresh bāmieh lapeh (okra and yellow split pea stew): same as previous with addition of yellow split peas and Advieh; Khoresh beh (quince stew): chunks of lamb are stewed with slices or cubes of tart quince, and yellow split peas; this dish is always served with rice. [3] Khoresh ālu (prune stew) Khoresh ālu esfenaj (prune and spinach stew)
Coconut Chicken Curry. This curry dish has a stew-like consistency with lots of chunky chicken pieces, veggies, and a flavorful broth. Plus, the addition of chopped mango and fresh cilantro will ...
Rinse split peas and add to pot with sautéed vegetables. Add stock and bring to boil. Reduce heat to simmer, cover and cook for 2 1/2 hours or until peas are soft and soup is thick.
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 ...
A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. [24] "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.