Ethiopian & Eritrean Cuisine: presented by
Tigist Dafla

Lentil Soup

1 cup (250 ml) Water
1 cup (250 ml) Carrot (2 to3), Chopped Vegetable
1 cloves garlic Chopped
1 Can (28oz/796ml) tomatoes, whole or diced
1 Can (19oz/540ml) lentils
1 tsp(ml) Ginger
½ tsp (2ml) Spice of your choice (Curry)
Hot paper to taste
In large saucepan add bouillon lentils and Curry and cook medium heat for 10 minutes. Include a small amount of oil 30- 40ml (2 to 3tsp)
When the lentils start changing colors add the Vegetables, tomatoes, and ginger bring to boil then turn down to simmer, cover for 10 minutes until the carrots are softened stir occasionally.

Collard Greens/Kale Salad


10 ounce Collard Greens/Kale chopped

3 or more tablespoons Niter Ethiopian Spiced Butter or cooking oil

1 1/2 teaspoon minced ginger

2 teaspoon minced garlic

1 large white onion chopped



Beef Tips

Meat

2 lbs Beef chuck, boneless

Produce

1 1/2 tbsp Garlic

1 1/2 tbsp Ginger, fresh

3 cups Onions, chunky

Refrigerated

4 Eggs, hard



Ethiopian Injera

Baking & spice

2 tbsp Injera dough

8 tbsp Rice flour

8 tbsp Teff flour

9 tbsp Water to cover the dough

1/2 cup Water to make a batter

1 pinch Yeast, dried

Liquids

21 tbsp Water