Editing Ethiopian feast
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The ingera used in this recipe contains gluten. | The ingera used in this recipe contains [[contains::gluten]].b | ||
When I cook Ethiopian, I usually cook several dishes that include: | When I cook Ethiopian, I usually cook several dishes that include: | ||
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* '''Gomen wot (G)''': Collard greens sautéed in a spicy ''wot'' sauce. | * '''Gomen wot (G)''': Collard greens sautéed in a spicy ''wot'' sauce. | ||
* '''Shiro wot (S)''': A spicy dish made of ground yellow split-pea flour (available [http://www.ethiopianspices.com EthiopianSpices.com online]). | * '''Shiro wot (S)''': A spicy dish made of ground yellow split-pea flour (available [http://www.ethiopianspices.com EthiopianSpices.com online]). | ||
* '''Potato, cabbage, tomato alicha (A)''': A non-spicy dish flavored primary with | * '''Potato, cabbage, tomato alicha (A)''': A non-spicy dish flavored primary with tumeric. | ||
* '''Mushroom "tibs" (T)''': A vegetarian take on a popular sautéed meat dish usually made with lamb or beef. | * '''Mushroom "tibs" (T)''': A vegetarian take on a popular sautéed meat dish usually made with lamb or beef. | ||
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* Berbere (hot red spice that's essential, in large quantities to wot) (MG) | * Berbere (hot red spice that's essential, in large quantities to wot) (MG) | ||
* Mitmita (hotter spice used in kitfo or to add heat to a dish) (T) | * Mitmita (hotter spice used in kitfo or to add heat to a dish) (T) | ||
* | * Tumeric (A) | ||
== Making Wot (e.g., Shiro, Messer, or Gomen) == | == Making Wot (e.g., Shiro, Messer, or Gomen) == | ||
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# Dice garlic and onions. Smaller is better, if possible, but onions under 1cm squared should be fine, if not ideal. | # Dice garlic and onions. Smaller is better, if possible, but onions under 1cm squared should be fine, if not ideal. | ||
# Pour a very liberal amount of oil into a pan and | # Pour a very liberal amount of oil into a pan and sautee the onions and garlic. These should be cooked for a long time on medium heat until they are nearly beyond recognition but not burned. | ||
# Mix berberre into the oil/onion mix (add more than you think you need until is a a deep, dark red). | # Mix berberre into the oil/onion mix (add more than you think you need until is a a deep, dark red). | ||
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 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 | For '''messer wot''', I boil the lentils for 40 minutes or so (until soft) before adding the base. | ||
For '''gomen wot''', I add the chopped collards right into a well oiled pan and cook with the top on. | For '''gomen wot''', I add the chopped collards right into a well oiled pan and cook with the top on. | ||
For '''shiro wot''', I boil water, add shiro power, and add wot base, oil, and salt when it becomes very viscous | For '''shiro wot''', I boil water, add shiro power, and add wot base, oil, and salt when it becomes very viscous. | ||
Finally, add oil and salt to taste! | Finally, add oil and salt to taste! | ||
== Making Alicha == | == Making Alicha == |