Misir Wat is a stew of Ethiopian Spiced Lentils. With Niter Kibbeh and Berbere for flavor this lentil stew is very flavorful and can be quite spicy if you want. Recipes for both the Niter Kibbeh and Berbere can be found by clicking on the links. This recipe is naturally gluten free. Watch a Video… Read more

Zigni is an Ethiopian stew made of goat meat and carmelized onions. This recipe uses Niter Kibbeh and Berbere, two staples of Ethiopian cooking. The carmelized onions give a sweetness that augments the spice of the berbere beautifully. We serve it with injera, Ethiopian fermented bread. We have recipes for these ingredients linked if you… Read more

This remarkable staple of Ethiopian cuisine is used as a serving platter, as a plate and as an eating utensil. The fermentation of teff flour provides a porous injera bread as well as a somewhat sour flavor that enhances the dishes with which it is eaten. We first encountered injera when our daughter took us… Read more

One of the staples in Ethiopian cooking is Berbere, the chile infused spice mix that adds a punch of heat to many traditional dishes. A little berbere goes a long way and this recipe will make enough to cook several dishes. berbere is a great way to add heat to any number of dishes, not… Read more

Nitir Kibbeh is a version of ghee, or clarified butter, from Ethiopia. The butter is cooked with a curry-like spice blend that makes it very versatile and useful in lots of recipes. We learned how to make this when we were researching Ethiopian food and it’s been our go-to ghee recipe ever since. Uses For… Read more