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"Ethiopia"

Ingredients: dried lentils, jalapenos...

"Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine."

Ingredients: ground cardamom, ground allspice...

"This keeps longer on the shelf then most seasonings. This will keep in the refrigerator for 5 or 6 months."

Ingredients: cinnamon, ground cardamom...

"This is an easy variation of a staple of Eritrean cooking. This one uses dry spices, whereas the "real deal" is made by drying ,roasting, pounding and grinding. For the ground chili, use dried (preferably a hotter one). It is used in many dishes. Add oil to this to make a paste, called da'lik."

Ingredients: ground cumin, ground cardamom...

"An Ethiopian seasoning that is used on meats and fowl."

Ingredients: cinnamon, cloves, coriander...

"I adapted this from a recipe I found on the allrecipes site. It makes a mildly spiced wing that's fall-apart tender and also leaves you with a pot of chicken broth that can be used in other recipes. I changed the ingredients to specify a mild soy sauce based on CulinaryQueen's comments."

Ingredients: onions, soy sauce...

"You just gotta try it."

Ingredients: club soda, eggs, salt...

"This tangy dip was made with goat or sheep's cheese, but you can substitute more readily available soft cheeses and add a little more lemon zest to simulate the original."

Ingredients: cilantro, dried basil...