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An Ethiopian Feast

The first time I met her was in Salt Lake City. I had just arrived in town and she caught my eye immediately. I acted like I didn't even notice her but secretly took note of the cross streets where she was hanging out. I did the things we had come to town to do. But she was dancing through my mind the entire time; sometimes she was right out front in the spot light, and other times she had danced her way to the dark back corner but I knew she was still there. After a while, there were some snags in the duties we were there to perform and we found ourselves with a large time-gap we needed to fill. We discussed some different options. I through out some cavalier suggestions that I knew no one would go for, and when no one bit, I suggested we go back to those cross streets.

We walked around the corner and the cross streets came in to view. I could see her. I didn't know what to expect from her but I was hungry for her none-the-less. As soon as we got close to her, I asked the group if we should try her out.

We stepped in, sat down, and I fell in love with Ethiopian cuisine.

DISCLAIMER: This is my first attempt at Ethiopian food. It probably isn't spot on, or even traditional, but damn it was good. To help with the authenticity of this meal, I jammed hard to Ethiopiques.

Take a listen:

OK. Here's the food.


1/2 c brown rice flour
3/4 c warm water
3/4 tsp active yeast
1/4 tsp raw cane sugar
1/4 tsp salt

1 tsp apple cider vinegar
1/4 tsp baking powder

  1. Whisk the flour with 1/2 cup warm water, sugar and yeast. After you've go those ingredients combined pretty well, cover the bowl with a towel and let sit for an hour in a warm place. After the injera's timeout is over, add the remaining 1/4 cup water and all the rest of the ingredients.
  2. Get a pan real hot with some oil in it and pour your injera batter in there. When the center no longer looks wet and the edges start to pull away it's pretty much done. 

Miser Wat || Red Lentil Stew

1/4 c olive oil
1 onion, chopped

1 garlic clove, minced
1 tbsp minced ginger

a pinch of each: ginger, cinnamon, cardamom, allspice, coriander, nutmeg, paprika, cloves
2 tomatoes, chopped

1/4 c tomato paste
2 c red lentils
6 c vegetable broth
salt, pepper and cayenne, to taste

  1. Get your oil all hot and cook those onions until you can see through them. When your onions go casper add in the garlic and ginger. After about a minute of that add in all those spices. 
  2. When the onions start to caramelize, mix in the chopped tomatoes and tomato paste; simmer for another 5-10 minutes. Add the lentils and the vegetable stock and get your shit boiling; bring down the heat and let simmer for an hour or so. 

 Gomen || Collard Greens

1 tbsp oil 
1 tbsp minced garlic
2 tsp minced ginger
1 tsp turmeric
1 tsp cardamom
1/2 tsp cinnamon
1 tsp ground cloves
1 bunch collard greens
1 onion, chopped
salt and pepper, to taste

  1. Prep your collard greens by separating the leaves from the stems but not discarding either. Chop the stems and move them on over to the side, while you chop the leaves. 
  2. Get your oil real hot and start cooking up those onions with the chopped collard stems we usually discard (NEVER AGAIN!). Add all your spices immediately. Cook until it's all starting to get a little soft on ya.
  3. Add the collard green leaves and cook until it's where you want it. I added about a 1/4 of a cup of water to the pot to get those leaves nice and soft.


  1. Anonymous16:38

    I'm not sure if you're familiar with the traditional grain used to make enjera, but it is called teff. You can find teff flour at ethnic/international grocery stores sometimes. I have a huge bag here at home that I need to use! :-)

    This looks good!

    1. Yeah I went to the African market here in Boise and the only teff they had was in 35lb bags. I was tempted but then I realized I had no where to store it all. We opted for the brown rice flour to keep it gluten free and although it wasn't as good as teff flour and the 2 day fermenting process, it was still finger licking gooooooood.


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