Doro Wot (Ethiopian Spicy Chicken Stew)
This one is is definitely a labor of love. Count on 2.5-3 hours start to finish, but soooo worth it. Rich spices built up on a slightly sweet onion base in layers and layers crowned with chicken and a marinated…
Misir Wot (Ethiopian Red Lentil Stew)
So misir wot is a lentil stew, but consistency-wise it’s a lot more like a porridge, and that’s important to the recipe. It doesn’t seem to taste right otherwise. The spiced butter gives it a little earthy undertone, and the…
Kik Alicha (Ethiopian Split-pea Porridge)
Well, I call it ‘porridge’ anyway. It’s textured more like split pea soup, but it’s thick and served over rice. Flavor-wise, it’s rich and creamy but on the subtle side, so the peas and rice are free to do their…
Skoudehkaris (Djibouti Lamb and Rice)
Yay! Another one-pot meal. This one’s from Djibouti, a small country right where the Gulf of Aden meets the Red Sea. It was a French colony by treaty from 1883-1977, so there’s a fair amount of influence on the food. …
Siga Tibs (Ethiopian Beef Stew)
Despite what restaurant menus say, Ethiopians don’t eat a ton of meat ~ mostly legumes and the like. So, this would be a special dish ~ New Years, birthdays, etc. As such, it’s part stir-fry, part stew, and even with…