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By breezee1984 on April 6, 2013
By PinkCherryBlossom on September 12, 2012
By Beautiful BC on June 19, 2008
"This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian..."
Prep Time: 1 hrs 30 mins
Total Time: 1 hrs 30 mins
By catwolf on July 9, 2009
"This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika"
Prep Time: 5 mins
Total Time: 25 mins
By Dreamer in Ontario on April 3, 2013
By PaulaG on June 2, 2011
By Jessica K on June 28, 2006
"Tej is a wine made from fermented honey and a special kind of hops called gesho. It is similar to mead, this is a shorcut way to make it. Ethiopians believe tej was the wine used for a toast between the Queen of Sheba and King Solomon. from what4eats.com For zaar world tour 2006!"
Prep Time: 10 mins
Total Time: 10 mins
By André Grisell on December 20, 2007
By breezermom on January 14, 2013
"This recipe comes from Classic International Recipes. This dish is popular in Ethiopia, and is used to scoop up stews, or "wat". The recipe information states that it is similar in taste to buttermilk pancakes, but thin, like crepes. Traditionally, injera is formed into a large circle. I posted this to serve with my Doro Wat (Ethiopian Spicy Braised Chicken) Doro..."
Prep Time: 10 mins
Total Time: 45 mins