Like most normal folk, I’m gaga for Ethiopian food. I was super excited to buy Kittee’s zine, Papa Tofu Loves Ethiopian Food, when it was released last year. As soon as it arrived in the mail I excitedly tore into it, making a note of all the recipes I wanted to try (which happened to be almost ALL of them).
I FINALLY managed to stock my pantry with the goodies I was missing…berbere, teff flour, and urad dal. This called for an Ethiopian feast!
First up we have the ye’gelbo gomen (kale). My husband won’t touch anything green, so I had the whole pot to myself. No complaints here.
We also had the ye’takelt allecha (gingered vegetables). This made a LOT. I was eating the leftovers for 4 days. But that just means deliciousness for 4 days. I cooked this for a long time in a covered casserole dish and the veggies broke down and were super tender.
When I go out to eat at an Ethiopian restaurant, ye’miser w’et (lentils in a spicy gravy) is one of my favourite dishes to order. So of course I had to include that on our menu. Kittee offers up two versions in her zine, this is Version II. It was really good! Nice and spicy, just the way I like it.
We had some trouble with the injera “fake-outs” as Kittee calls them (her recipe is gluten-free), but that was our mistake, not her’s. I’m looking forward to trying them again…next time I’ll pay closer attention to the instructions!