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ethiopian food

Food in my family is definitely not just meat and potatoes.  We enjoy food from many different cultures, countries, you name it.  We are lucky that so far we have not encountered any food allergies, honestly, I can’t imagine dealing with the restrictions that come from them.  Last night I made my imitation of a dish we get at one of our favorite Ethiopian restaurants in Seattle, Awash.  It comes on the huge planter, each half mirroring the other.  You get lamb, chicken, okra, greens, eggs, lentils, a potato, carrot, cabbage mixture, cheese, and that lovely injera bread that you use to eat.  It’s a beautiful presentation, no frills, but still beautiful.

They use a spice mix called berbere and it’s very addictive.  I get cravings for it, and absolutely nothing will satiate my taste buds except for my beloved Ethiopian food.  Meals are nice and slow (hence the reason we don’t go with the twinadoes), so unless we go without the shorties I make it at home.

In the immediate vicinity of my home there are no Ethiopian stores to purchase the injera, so when I know I’m heading to Seattle I will plan on making Ethiopian food since that’s where I get mine.  I’ve seen the recipes to make injera, but it’s very labor intensive and takes practice.  The berbere can be purchased online from many spice companies if you are unable to find a local market.  The rest of the ingredients are pretty much all things you could find at your local grocery store.  Normally I also make chicken, but I didn’t last night.  Something I like to include that isn’t on the plate of the one from Awash is shiro wot, or chickpea stew.  It’s made from ground chickpeas and some of that delicious berbere.  The recipes I use come from a co-worker who was born and raised in Ethiopia.  He would write down the recipes on the back of old patient orders and scraps of paper.  Being the sentimental person I am, I saved them all, had them laminated and keep them with the rest of my treasured recipes.

My next treasure hunt will be to find a large round platter like the one they use in the restaurant.  It perfectly fits the bread and is just so lovely.  For now, I’ll keep using my plain white platter.

I’ll write a post with the recipes I use, and I hope it will inspire you to try this delicious food.  But be warned, it’s addictive!!!

 

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