Ingredients
Misir Wot
Tomato
Red Lentils
Vegetable Bouillon
Kik Alicha
Split Peas
Ye’abasha Gomen
Collard Greens
Atakilt Wot
Carrots
Potato
Cabbage
For All (Above)
Berbere
Ginger
Garlic
Onion
Ingudai Tibs
Bell Pepper
Onion
Tomato
Mushrooms
For All
Salt
MSG
Oil
Injera
Buy from store
Directions
For stews
- Prepare injera day before or buy
- Pre-prepare all lentils, peas, potatoes, etc to be cooked and ready. Your lentils and peas should be soft and edible. Your collard greens should be steamed or sautéed until soft. Your carrots, cabbage, and potatoes should be boiled, steamed, baked, or sautéed until soft. Caramelize if desired.
- For Ingudai tibs, caramelize bell pepper, onions, and mushrooms
- Now put together each wot or stew by heating together and appropriately spicing.
- Lay out a circle of injera on a serving platter, and place large dollops of each wot onto it
- Roll up a serving of injera for each person, and cut if desired
- Enjoy