Yemisir wat (a.k.a., misir we’t, mesir wot, and so on, because I’m poorly transliterating it from another alphabet) is my go-to dish at any Ethiopian restaurant I visit. I’ve always wanted to make it at home, mainly to control the amount of fat that goes in, but most importantly, to consume it without having to […]
Tag Archives: Ethiopian
Atakilt wat: Ethiopian cabbage, carrot & potato stew
Wednesday, 30 June 2010
Atakilt wat (a.k.a., atakilt alicha, ye’atakilt wot, etc.) is another one of my favorite Ethiopian dishes, made of humble vegetables: cabbage, potatoes, carrots and onions. Even though it’s rather mild, it’s still quite tasty.
Yedoro tibs: Ethiopian boneless chicken stew
Tuesday, 15 June 2010
Ethiopian cuisine offers such a wide range of vegetable dishes that it’s easy to go meatless. However, yedoro tibs (a.k.a., doro tibs) is one of the few meat dishes I really enjoy. The boneless chicken is in an easy munchable size, and the rich sauce has such depth! Yedoro tibs on (yep, store-bought) injera. Yedoro […]
Local Ethiopian restaurants
Sunday, 4 May 2008
I love eating with my hands. Considering my hand-washing compulsion, it’s ironic yet compatible. Combine that with spicy food, and Ethiopian cuisine can winningly satisfy me. Some standbys and favorites: Injera, a teff based flatbread that’s sour, spongey and soft. A good collection of vegetarian dishes, such as kik alicha (yellow split peas), atakilt wot […]