Misir wot I made

[sabotabby]

More Ethiopian cooking!



I made some misir wot. Here's the recipe. I basically followed it except I added more garlic (obvs.) and berbere. Also I doubled all the ingredients, because I have an aversion to leaving half a can of tomato paste around.

Verdict: Tasty! Not as mindblowing as the d'ba zigni I made the other day or as good as Hirut's misir wot, but solid yum, and the more you eat, the more you want to eat. Also the most cost-effective, healthiest thing I've made—I think the whole thing cost about $10 in ingredients, and there's enough for 2 weeks to a month, and it's basically pure protein with nothing unhealthy in it. It's quite easy as well.

So this will definitely go in the repertoire.

Comments

[dagibbs.livejournal.com]

Yay! Yum!

[sabotabby]

I am very happy with my cooking lately.

[dagibbs.livejournal.com]

And well you should be!

[sqrt-joy.livejournal.com]

I never imagined it was so easy.... I think this is in my future!

[sabotabby]

For a moment it looked like it was going to be hard, because I've never cooked red lentils before and the water-to-lentil ratio looked suspicious.

It is not hard at all.

[sqrt-joy.livejournal.com]

Where did you buy your berbere?

[sabotabby]

At a convenience store around Greenwood and Danforth. I walked in on a whim because it smelled really good just outside of it and the sign was in Ethiopian, and my instincts were correct. I bought the injera there too.

[the-siobhan.livejournal.com]

Axel is threatening to ask you to teach him. I am in full support of this plan.

[sabotabby]

The only problem is onions. Are you okay with puréed onions?

[the-siobhan.livejournal.com]

Oh yeah, my issue with onions is purely texture. When we e use onions for cooking we just stick 'em in the blender.

[resonant.livejournal.com]

Do you think it would freeze well?

[sabotabby]

Oh, for sure. That's what I plan to do with it.

[rinue.livejournal.com]

I have literally thought about that d'ba zigni every day since your post, with a kind of envy that keeps growing like I am a verion of Gollum that doesn't want invisibility so much as Ethiopian food (which I would definitely follow into a volcano). I don't have any idea where to get berbere here, though. I might make my mom mail me some.

[sabotabby]

You can make it yourself.

Recipe.

It sounds like a pain TBH; I can mail you some if you want. I think it's legal to mail spices?

[rinue.livejournal.com]

Ciro thinks he might be able to find some around here somewhere, since Italy annexed Ethiopia in the leadup to WWII. Given that Italians moved there (forcibly) and then moved back, some of them must have returned with a taste for the finer things.

If worse comes to worse, I think I can mix my own with that recipe; I have pretty much all of that stuff in my kitchen. (I'd have to get fenugreek.) However, yes, it is legal to mail ground spices, and thank you for the offer. I think all customs worries about is stuff that might have bugs living in it.

[sabotabby]

I was thinking this morning that wait, didn't Italy annex Ethiopia? There should be berbere around. Anyway, offer stands, let me know. No one should be without berbere.

[davesmusictank.livejournal.com]

Looks tasty -might try it myself.

[sabotabby]

Let me know how it goes.

[frandroid.livejournal.com]

Unfortunately for you it is sold out, but I own a copy of this zine:
http://kitteekake.blogspot.ca/p/papa-tofu-loves-ethiopian-food.html

It's annoyingly gluten-free, but when you think a bit you can reverse-engineer the use of things like rice flour back to their wheaty origins.

[sabotabby]

Any way to photocopy it and send the writer money?