This is a dense European style bread that is commonly eaten for breakfast in Ethiopia. The dough is very sticky until you knead it for the 2nd time right before shaping. Bake in a loaf pan or free form on a baking sheet.
The mixture known as Nit'ir qibe, is kept handy in most Ethiopian kitchens to add flavor to meat and vegetable stews. In fact, virtually no meal in Ethiopia is made without nit'ir qibe, which gives the cooking its signature flavors.
A simple dish from the African country of Mali; my kids considered this quite exotic when they were little! If you're making this for adults you can make it pretty zippy with the tabasco, but most little ones like it mild. Serve over brown or white rice. This recipe came from the old Whole Foods for the Whole Family from La Leche League Int'l.
An easy side dish also known as funeral rice. Everyone's stove top produces different heat, adjust cooking temps as you normally do for rice. I like to substitute low salt chicken broth for the water. Use your favorite rice except for brown.
Displaying up to 20 pages of results. To see all results, sign in or register.