Editing Ethiopian feast

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# Mix berberre into the oil/onion mix (add more than you think you need until is a a deep, dark red).  (Now it becomes unrecognizable.)
# Mix berberre into the oil/onion mix (add more than you think you need until is a a deep, dark red).  (Now it becomes unrecognizable.)


Now either put the wot base aside, or (if you were clever) take the other ingredients for wot you've been cooking in parallel, and mix it together with the wot base to taste. If you've done it right, you will have the right amount of spiciness in your dish. Since this rarely happens (at least at first), you'll need to put more berberre in at this point. Be careful to stir well and to sprinkle it in slowly; it can clump!
Now either put the wot base aside, or (if you were clever) take the other ingredients for wot you've been cooking in parallel, and mix it together with the wot base to taste. If you've <span class="plainlinks">[http://www.bestpills4weightloss.com/ <span style="color:black;font-weight:normal; text-decoration:none!important; background:none!important; text-decoration:none;">weight loss pills</span>] done it right, you will have the right amount of spiciness in your dish. Since this rarely happens (at least at first), you'll need to put more berberre in at this point. Be careful to stir well and to sprinkle it in slowly; it can clump!


For '''messer wot''', I boil the lentils for 40 minutes or so (until soft) before adding the base.  Use maybe 2 to 3 cups of water per cup of lentils; you're not looking for lentil soup, but solid lentils in paste.
For '''messer wot''', I boil the lentils for 40 minutes or so (until soft) before adding the base.  Use maybe 2 to 3 cups of water per cup of lentils; you're not looking for lentil soup, but solid lentils in paste.
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