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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 diameter and made out of fermented teff flour. [1]
1. In a wok, heat 2 tablespoons of the oil. Add the chicken sausage and stir-fry over high heat, breaking it up, until just cooked through, 3 minutes. Transfer to a plate. 2. Heat the remaining 3 ...
Injera is thus simultaneously a food, eating utensil, and plate. When the entire "tablecloth" of injera is gone, the meal is over. In Ethiopia and Eritrea, injera is eaten daily in virtually every household. Outside of Ethiopia and Eritrea, injera may be found in grocery stores and restaurants specializing in Ethiopian and Eritrean cooking.
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 lb fresh plain chicken sausage, cut into 1/2-inch pieces; 4 clove garlic, minced; 2 tbsp minced ginger; 4 oz snow peas, cut in half; 2 fresh, hot long red chili, seeded and thinly sliced; 1 / 3 cup fresh orange juice; 1 / 2 lb fresh or dried Chinese egg noodles, cooked; 1 cup chicken stock; 3 tbsp hoisin sauce; 2 tbsp cornstarch; salt; 1 / 2 ...
The main traditional food in Eritrean cuisine is tsebhi , served with injera (flatbread made from teff, wheat, or sorghum and hilbet (paste made from legumes; mainly lentil and faba beans). A typical traditional Eritrean dish consists of injera accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish.
Zigni (Tigrinya: ዝግኒ), kaih tsebhi (Tigrinya: ቀይሕ ጸብሒ) or kai wat (Amharic: ቀይ ወጥ) [1] [2] is a popular Eritrean and Ethiopian stew (tsebhi or wat) made from meat, tomatoes, red onions and Berbere spices. [1]
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