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"From Homemakers magazine
Serve with Ethiopian Sauteed Lamb or Beef ( Ethiopian Sauteed Lamb or Beef )"

Ingredients: pepper, cucumbers...

"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"

Ingredients: ground allspice, ground fenugreek...

"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!"

Ingredients: honey, water, white wine...

Ingredients: jalapeno peppers, lemon juice...

"This is a spicy chicken stew with a red onion and butter sauce that’s garnished with hard cooked eggs. Original recipes uses 2 cups butter but this recipe is reduced to 1 cup, and it still results in a very creamy, soft, complex sauce. While berbere, the traditional Ethiopian spice mixture is used in this dish, in this recipe it is simulated with a..."

Ingredients: ground cardamom, fresh ground black pepper...

"Ethiopia recipe for tour 2005"

Ingredients: curry powder, onions, potatoes...

"Tej, or tejj, is an Ethiopian sweet wine, similar to mead, that is typically made from fermented honey and a special kind of hops called gesho. It is traditionally served from a vase-like vessel called a berele. If you can't find tej or mead in your neighborhood, this recipe is a rough approximation. I tried this once at an Ethiopian wedding and..."

Ingredients: honey, water, white wine...

"From the Time Life series of African cooking. This is traditionally served during Lent as a main course but can be served any time of the year as a side dish."

Ingredients: garlic, ginger, green peppers...

"The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature"

Ingredients: anaheim chilies, collard greens...

"Can be served hot or at room temperature. If you really don't like the texture from the okra, split the pods, soak overnight in water, and drain well before cooking. From "The Africa Cookbook"."

Ingredients: garlic, ginger, jalapenos...

"They did a contemporary version of it. I'm curious to try it. Serve with injera or on rice or noodles. Times are total guesses. Cooking time will depend on whether you are using dark or white meat, as the latter cooks alot more quickly than the former. CI said this only serves 4; they gotta be kidding, right? One pound per person?"

Ingredients: ground cardamom, dry red wine...

"This recipe belongs to Michael Kidus who owns Dukem, an Ethiopian restaurant in Toronto. I found it in the Toronto Star. Serve it with injera (an Ethiopian flat bread) or with rice. Posted for ZWT 7"

Ingredients: cloves, cumin...

"You should serve this with warm pita bread."

Ingredients: ground cardamom, ground allspice...

"A variation on Ethiopian Dorowat made with tofu instead of chicken.

For a complete Ethiopian feast, make this dish with (other recipes from my book):
- Lentils of Doom
- Cabbage of Ostracism
- Beef Stew in Berbere Sauce

Making these four dishes together, you can:
- Pick up one lg white onion and chop it finely...."

Ingredients: cinnamon, ground cardamom...