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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 ...
Cream of broccoli soup Serving broccoli in soup form can make any one love the high-fiber cruciferous vegetable. "Don’t skip the stems," warns Jaeger, who says the trick reduces food waste—and ...
Place the broccoli and chicken into a 9-inch pie plate. Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken.
Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and creaminess to switch up ...
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]
Wat or wet (Amharic: ወጥ, IPA:) or ito (Oromo: Ittoo) or tsebhi (Tigrinya: ጸብሒ, IPA:) is an Ethiopian and Eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere (hot variety), and niter kibbeh, a seasoned clarified butter.
Want to make Almaz’s Ethiopian Doro Wat (Chicken Curry) inspired by Cutting for Stone ? Learn the ingredients and steps to follow to properly make the the best Almaz’s Ethiopian Doro Wat (Chicken Curry) inspired by Cutting for Stone ? recipe for your family and friends.
Simmer over low heat until the meat is well cooked, approximately 30-45 minutes, depending on the size of the chicken pieces (or until juices run clear when you cut between the leg and the thigh).