Tweaked Posted March 7, 2012 Share Posted March 7, 2012 Anyone have any good resources for how to cook Ethiopian food at home? Link to comment Share on other sites More sharing options...
weezy Posted March 7, 2012 Share Posted March 7, 2012 I know there's a small market attached to Meaza on Columbia Pike that has lentils, spices, injera and teff for sale. I think they may also have some utensils. Link to comment Share on other sites More sharing options...
Tweaked Posted March 7, 2012 Author Share Posted March 7, 2012 I feel like buying the ingredients shouldn't be that tough...just need to know what to do with them once I have them! Link to comment Share on other sites More sharing options...
Fishinnards Posted March 7, 2012 Share Posted March 7, 2012 I have cooked Ethiopian at home, but I buy the injeera and berebere. I have some recipes from a locally produced Ethiopian cookbook. What (wat) dishes did you want to make? Link to comment Share on other sites More sharing options...
Tweaked Posted March 7, 2012 Author Share Posted March 7, 2012 Mainly the vegetable dishes that one finds on a typical vegetarian platter at Ethiopian restaurants. Lentils, collards, etc. As well as any seafood/fish recipes. Link to comment Share on other sites More sharing options...
Pat Posted March 7, 2012 Share Posted March 7, 2012 I have cooked Ethiopian at home, but I buy the injeera and berebere. I have some recipes from a locally produced Ethiopian cookbook. What (wat) dishes did you want to make? That's what I do as well. My recipes (with the exception of a few from a Samuelsson cookbook) are all from online sources but a variety of them. I don't know that there's a particular one I'd recommend. ETA: This is one site that's stayed up that I have referred to a number of times. Link to comment Share on other sites More sharing options...
Fishinnards Posted March 7, 2012 Share Posted March 7, 2012 ETA: This is one site that's stayed up that I have referred to a number of times. Those look really close to the ones I have. One the weird thing about making wat is that a large amount of onions are browned in pan with no oil. You toast them and keep adding water to keep them from sticking. You add the fat (butter or oil depending on the dish) after the onions are brown. It takes a while, but results in a unique flavor that's different from browning the onions in fat, like for north Indian food. Link to comment Share on other sites More sharing options...
Mrs. B Posted March 8, 2012 Share Posted March 8, 2012 Serious eats discussion of using berebere and a link to beef wat recipe http://www.seriouseats.com/2012/03/spice-hunting-berbere-ethiopian-chili-powder-african-cuisine.html Link to comment Share on other sites More sharing options...
lperry Posted March 8, 2012 Share Posted March 8, 2012 I've cooked the potatoes, cabbage and carrot dish, the collards, and several lentil stews all using conglomerations of various recipes on the web. The basic ingredients are the same in almost every recipe, so it is usually a matter of tweaking things until you get the spices how you like them. I was surprised how basic most of the cooking is - it's the spice mixtures that make the unique flavors. Link to comment Share on other sites More sharing options...
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