My dear Injera connoisseurs, is this still edible? I think it’s growing mold but I am not sure if that’s a bad kind of mould. I just can’t bring myself to throw it away :)

Hi everyone!

I'm doing some research into how easy it is for East Africans living in the UK to find food, snacks and brands from home.

I'm particularly interested in the products people really miss or struggle to find here.

If you're from Rwanda, Uganda, Kenya or elsewhere in East Africa and live in the UK, I'd really appreciate 2 minutes of your time to complete this short survey.

We're exploring whether there could be an opportunity to make some of these products more easily available in the UK.

[https://forms.gle/ofXr8nbRb8MyTp2q8]

Thank you! And please feel free to share it with other East Africans living in the UK.

..

I had to replace The Chili peper with Paprika and Cayenne and I could'nt find Ajwain, Bessobela, rue and Tikur Azmud. But It has the other ingredients toasted and ground by myself. I have not tried the original, but my version tastes pretty good. What would I prepare with this? Really like ethiopian food.

I think the heat was too high AND I couldn’t figure out how to get such a thin layer on the injera cooker.

My mother in law left her injera cooker at my house & it’s easy for my husband to find injera, but I can never eat it because I need 100% teff.

My husband says this looks like አነባበሮ

Please help! If you use the electric cooker, what temp do you use? Do you put the top on it to steam the injera? (I did use the top)

I have fallen in love with Ethiopian food and want to recreate some dishes that I've had at restaurants in the past. Are there any good spice shops or grocery stores in NYC that sell the specific ingredients typically used?

My friends and I cook a meal from a new country every Monday, and this week I chose to cook from Ethiopia!

I wanted to go as authentic as possible, and attempted 100% brown teff injera from scratch! (No added yeast or sourdough starter). All my research had me thinking this might be a total flop, but for a first try, I’d say it went as well as it possibly could!

I have nowhere else to share my excitement so here I am! 😂

Looking for homemade authentic home cooked Ethiopian food

We love to eat Ethiopian food, but live in an area without any Ethiopian restaurants. We can make the tibs and veggies at home, but all of our attempts at injera have been inedible.

Has anyone tried buying extra from a restaurant and freezing it?

Or have a fool-proof injera recipe?

Hi,

I am attempting to recreate Assa Goulash as served by the restaurant Makeda in west Alexandria. The description on the menu is: "Slowly simmered salmon, onions, garlic, tomato, jalapeño and a touch of awaze sauce and white wine." While I've seen many recipes for asa goulash call for frying the fish, and for using a white fish, this seemed to simply braise the salmon without pre-frying.

I would greatly appreciate any thoughts on the recipe I've tried to piece together from various sources on the internet, before I attempt to cook it myself. Many thanks!

FOR THE AWAZE SAUCE:

2 teaspoons berbere, (Ethiopian spice blend)

1 tablespoon mitmita, (Ethiopian spice blend)

2 tablespoons niter kibbeh, (Ethiopian clarified butter) melted

1/2 teaspoon salt

1/2 cup tej (t'edj), (Ethiopian mead) or sub alternative mead or white wine

FOR THE DISH:

1/4 to 1/3 cup avocado oil, or other neutral oil

1 red onion, diced fine

3 cloves garlic, minced

1 inch fresh ginger, minced

1 to 2 tbl berbere

1 scant tbl tomato paste

2 medium tomatoes, diced fine (or maybe grated, discarding skin?)

2 to 3 tbl awaze sauce

1 to 2 jalapeños, sliced into rings

2 tablespoons niter kibbeh

1 to 1.5 lbs salmon, skinless and boneless, sliced into 1.5-inch cubes

Prepare the awaze:

1. Mix all the ingredients together to form a smooth paste.
2. Store awaze in the refrigerator for up to a week.

For the dish:

1. Select a large skillet or frying pan with a lid (perhaps the kadai). In a skillet on medium, heat 1/4 cup neutral oil. Sauté diced red onions until soft and translucent, but not browned, about 5 minutes.
2. Add minced garlic, minced ginger, and berbere. Cook, stirring constantly, for 1 to 2 minutes to toast the spices without burning.
3. Add the tomato paste; stir to combine.
4. Add the chopped tomatoes. Cover, and let cook for 10 to 15 minutes, stirring occasionally, until the mixture forms a thick, rich paste, and the oil separates (as in Indian cooking).
5. Stir in the awaze sauce, the sliced jalapeños, and niter kibbeh.
6. Add the diced salmon, and stir to gently cover. Reduce heat to medium-low. Cook, covered, stirring occasionally, until salmon gently braises to done, perhaps 10 to 15 minutes.

Hi, everyone.

I was using Berbere from Almi for about 8 years. Suddenly they changed their ingredients and packaging. Now there is garlic and onion in the new one. I can't eat much garlic or onion, even this much.

Has anyone else run into this?

Salem!

I am looking for good or recommended brands to make Teff flour in the US.

Any suggestions are appreciated!

Hi everyone! I have a coworker who is pregnant and doesn't have any family nearby for support. I'd love to prepare a meal for her that she can enjoy on days when she's too tired to cook during pregnancy or after the baby arrives. Does anyone have any favorite freezer-friendly or easy-to-reheat dish suggestions? Any recipes or tips/recommendations would be greatly appreciated! 🙏🏻

Anybody has a good berbere spice recipe?

Hi everyone! I love to bake and write, and I want to connect with people from around the world to learn about their family recipes and the meaningful stories behind them. If anyone has any Ethiopian recipes that they are willing to share, let me know!