Authentic. With meat or without.
I have an Ethiopian cookbook but I it didn’t relate very well to the products for sale at the Ethiopian grocery.
Making good injera is an art. An Ethiopian co-worker told me the secret was using sparkling water.
Hi @Luluthemagnificent -
I make yummy Groundnut Stew, but I don’t know how authentic it is (it involves crunchy peanut butter) or if it is actually Ethiopian. But the first time I had it many, many years ago was at Rosalyn’s in Little Ethiopia so…
I’d be happy to share it.
Get in car, drive to Awash. The end
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I know. We’re spoiled in L.A. Why go through the hassle of buying spices and ingredients you won’t use again, then sweat over a new recipe, when you can go to your favorite fill-in-the-blank restaurant?
Just playin’ with you @Luluthemagnificent. I’ve become a lazy cook and would love to see what you come up with.
If you want a specific recipe, I could summarize what’s in this book:
Thank you, I will look up the names of the dishes I liked
That’s a store in my neighborhood, but they sell spices etc. mail-order. I’m surprised they don’t sell teff flour.
Thank you. That is AWESOME!