Directions
Rinse and dry the chicken pieces.

Rub them with lemon juice and salt.

Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes.

Do not let brown or burn.

Stir in the niter kebbeh.

Then add the garlic and spices.

Stir well.

Add the berbere and paprika, and saute for 3-4 minutes.

Pour in the wine and water and bring to a boil.

Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.

Reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4″ into the egg all over the surface.

After the chicken has cooked, add the eggs and turn them gently in the sauce.

Cover and cook the doro wat for 15 more minutes.

Add pepper to taste.

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Directions
Start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.

If you want to be fancy, use a small knife to cut out narrow v-shaped wedges 1/4 inch deep at 1/2 inch intervals all around the outside of the potatoes.

Also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.

When you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.

Boil for 5 minutes, then drain and run cold water over them to stop the cooking process.

Set them aside to drain completely.

Meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.

Cook for about 5 minutes until the veggies are soft but not brown.

Add the garlic, ginger, salt and pepper and stir for a minute or so.

Add the reserved vegetables and the scallions and mix until everything is coated in oil.

Reduce the heat to low, cover partially and cook for about 10 minutes or until the veggies are tender but still crisp to the bite.

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For the sauce
2 cups finely chopped onion
1/4 cup vegetable oil
1/2 cup berbere
1 tablespoon finely chopped garlic
1 1/2 cups water
1 teaspoon salt

Directions
Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl.

Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well.

Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball.

If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.

On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.

With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each “fish” with scales and fins.

Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.

Heat until it reaches 350 F and fry the “fish” for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
As they brown, transfer them to paper towels to drain.

Once you are done the fish you can make the sauce.

In a heavy 10-12 inch wide pan (it’s best if it’s non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry.

Pour in the 1/4 cup oil and when it’s hot add the berbere and garlic and stir for a minute.

Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened.

Season with salt and then place the “fish” in the skillet and baste them with the sauce.

Lower the heat, cover the pan and simmer for 30 minutes.

To serve, arrange the “fish” on a platter and pour the sauce over them.

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Directions
In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry.

Do not let brown or burn.

Stir in the niter kebbeh.

When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg.

Stir well.

Add the paprika and berbere, and stir for 3 minutes.

Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil.

Add the beef and turn the pieces around in the sauce to coat.

Cover the pot and simmer the beef for about 1 hour over low heat.

Season with black pepper.

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Directions
Boil the lentils in water for 5 minutes Drain, reserving liquid.

In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender.

Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer.

Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.

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Directions
saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.

add the red bell pepper and saute for an additional minute.

add the lentils, tomato paste and water.

bring water to a boil.

add the paprika, coriander, allspice, fenugreek and ginger.

lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.

add salt, soy sauce and black pepper as needed, and serve.

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Directions
Wash collard greens, boil in medium pan until soft.

Remove from heat, drain, and cut into small pieces. Set aside.

Wash green peppers, remove seeds, slice lengthwise and set aside.

In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning.

Add oil. Add collard greens and cook until water disappears.

Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from heat.

Serve hot or cold.

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Directions
Mash the peas. Set aside.

In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes.

Add oil and stir fry one minute more.

Add the mashed peas, tumeric, salt, and chili.

Mix well.

Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree.

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Directions
Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes.

Rinse in running water and drain.

Peel and finely chop the onions. peel and mash the garlic.

Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt.

Stir well and then add the rest of the water, stir again, cover and bring to boil.

When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.

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Directions
Place split chicken breasts in a large bowl; add lime and water. Let stand while you prepare sauce.

Combine allspice, ginger, pepper and garlic in a mortar and mash to a paste with a pestle or grind in a food processor fitted with the metal blade. Add cayenne, cardamom and cloves and mix again set aside.

Heat a large, deep sauté pan or casserole over medium heat. Without using any fat, add onions and stir constantly until some moisture has been released. Cook, stirring often, until onions are soft and somewhat golden, 30 to 40 minutes. If the skillet gets too dry, add 1 to 2 tablespoons butter. This process is slow, but eventually, onions will take on a golden color.

Add remaining butter and spice paste and stir constantly until butter melts. Keep stirring over medium heat to release flavor of seasonings, 2 to 3 minutes. Stir in 1/2 cup chicken stock and cook for 3 minutes.

Remove chicken pieces from water, shake them dry, and push them into onion mixture. Cover and cook over medium low heat for 7 minutes. Remove cover, stir in another 1/2 cup chicken stock and cook, uncovered, until chicken is tender, about 35 minutes. Add more stock if sauce gets too dry. (It should be creamy-saucy, not thin and runny.).

Sprinkle sauce with salt and more pepper to taste. Carefully stir in eggs, without breaking them up too much or tearing chicken off bone. Carefully spoon chicken, sauce and some egg onto heated plates.

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