Doro Wat, which translates to chicken stew, is a traditional Ethiopian dish. It’s very simple to prepare, only require sautéing and poaching. But it must be made with the spice paste and the spice-infused butter to create the really unique flavors of Ethiopian cuisine. Unfortunately, I’ve never conquered the method for making injera – Ethiopian
Author: chef mimi
As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
If you decide to make this traditional Ethiopian bread, your life will be changed forever. I can guarantee you that. It is fragrant, delicious, and perfect for Ethiopian stews, or wats. I just like saying the name – yewollo ambasha! My first experience with Ethiopian cuisine was when I still lived at home. My mother
Before one can make any traditional dishes of Ethiopia, it is necessary to make the wonderfully complex spice paste called berberé. It is paprika based, but also contains onion, garlic, and many wonderful spices that add to the complexity of this unique seasoning mixture. These include cayenne, ginger, coriander, cloves, fenugreek, cardamom, and more. The
Niter Kebbeh is a spice-infused butter. Along with berberé, niter kebbeh is an essential element of cooking Ethiopian cuisine. The recipe I use, and have for years, is from the Time-Life series called Foods of the World. I made this spiced butter after the lockdown in March. It’s typically made with butter, then clarified. I
At first glance, you don’t think that the two words should go together, right? But despite the political and natural atrocities that have occurred in Ethiopia, its cuisine is uniquely complex, vibrant, and delicious. If you’ve ever eaten at an Ethiopian restaurant, you know that you’re typically served meat stew, known as wat, along with
Ever since my daughter had a cider-cooked gammon on Christmas in England with her now-husband, I’ve been chomping at the bit to make it. It sounds so British, but also so autumnal. First I had to figure out the American equivalent of gammon. Thank goodness I have British blogger friends, who worked tirelessly with my
A while back when I was choosing ingredients to make a Mediterranean-inspired ivory lentil salad, I discovered a fun product – canned artichoke bottoms. Now, I’m just as particular about canned foods as much as the next guy, but these are high quality; there’s no tinny taste. There is a tang to them, however, but
I’ve had this recipe quite a while. I recognize it from Bon Appetit, which was my favorite food magazine. The cut-and-paste method was my way to save recipes. Until computers, of course. As you can see, I thought the recipe was very good, but I needed to add onions and garlic to the tart next
Cumberland sauce is, to me, a cross between what Americans know as a fruit compote and a fruit chutney. Mustard and shallots add savory elements to the sauce, plus I added cranberries to a traditional Cumberland sauce for the festive aspect! Cause I’m all about festiveness. Cumberland sauce supposedly originated from Cumbria, in England, which
It was about twenty years ago when I first became aware of cooking shows on tv. Of course I grew up with Julia Child and the Galloping Gourmet, but food-related shows were few and far between. The Food Network was the actual first food channel I think – jumping on the culinary bandwagon to satisfy