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.

Directions
Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.

Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.

Add the chopped tomatoes, tomato paste, and the vegetable stock.

Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taset and mix in the parsley.

Directions
Rinse and cook the lentils.

Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent.

Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.

Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.

Add 1 cup of vegetable stock or water and continue simmering.

When the lentils are cooked, drain them and mix them into the saute.

Add the green peas and cook for another 5 minutes.

Add salt and black pepper to taste.

To serve Yemiser W’et, spread layers of injera on individual plates.

Place some yogurt or cottage cheese alongside a serving of w’et on the injera and pass more injera at the table.

Directions
For the berbere, combine the spices and roast in a dry skillet on low to moderate heat, stirring constantly, for about 5-10 minutes, or until roasted.

Keep in a tight jar.

For the stew, fry the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.

Add the tomatoes with their liquid and boil slowly until the meat is tender and the stew has thickened (30-60 minutes).

Garnish with coriander and serve hot on Injera (Ethiopian flat bread).

Directions
Mix up the tomato sauce with the paprika, first measure of wine,paprika, cardamom, nutmeg, cloves, cinnamon, chili and allspice in a bowl, set aside.

Gently cook off the onions and garlic in a heavy skillet with the oil, just til softened but not coloured.

Now add the tomato sauce mix to this pan of lovely onions, along with the turmeric and chicken pieces.

Bring the mix up to the boil, cover and simmer about 30 minutes.

Uncover, add the last quantity of wine and simmer a further 15 or 20 minutes.

Skim any fat off the surface during this time.

Season to taste and serve.

Directions
Cook onions and garlic in oil until transparent.

Wash and chop vegetables and add them to the onions, lightly browning.

Add nutmeg, garlic and cardamom then cook slowly for 30 mins.

Season to taste then add chilli, parsley and basil just before serving.

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.

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.

Directions
In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken and set aside for now. In the same frying pan, add the onions and stir until limp and slightly brown. Add the tomato paste and salt, and stir well.

Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.

When all the vegetables are cooked and removed from the stew, add the peanut butter or “tigadege”, 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper(or jalapeno), if using and simmer until broth thickens, about 20 to 30 minutes.

Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.

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.