Search

"I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home. There can be many variations, but this is close to the one I..."

Ingredients: chopped tomatoes, brown lentils...

"Once, when I was about to make the Ethiopian national dish Zigni, I couldn't find any beef. I used frozen chicken breasts instead, and slightly modified the recipe.
I must say that I was stunned at the result! Try to find something better than cooking oil. I used canned duck fat.
Don't worry too much about the amount of fat. The other..."

Ingredients: pepper, cooking oil, berbere...

"I found this recipe on allrecipes.com & thought it would be a good one for ZWT III. I love a cream sauce but had never had jerk before so this was something different for me. The mild creamy sauce is great in contrast to the spicy of the chicken. Uses Jamaican Jerk Paste as the paste."

Ingredients: dry white wine, egg noodles...

"from Rachel Ray. The 10,000 grains of sand is COUSCOUS! A unique twist on chili. The flavors work very well together. This would go well on top of anything (baked potato, hotdog, etc.)"

Ingredients: chives, ground cumin, couscous...

"Every now and then someone requests Ethiopian recipes. Most of the easily available recipes are the traditional stews, and there are hundreds of individual variations of these recipes with the same name. In the Kitchen Information Forum you can find a short glossary of Ethiopian food terms. The word WAT means a stew, and the basic spice mixture used..."

Ingredients: ground cumin, dried ginger...