We just had Fasika last week. We made Doro Wot just like Ethiopia, well not exactly; I mean we had twelve biletoch and eggs in it but the twelve pieces were comprised of only legs. Kind of like the twelve leg packages in plastic wrapper at the local grocery store. Yes a Doro Wot with no Feresgna no Melalacha and especially no MequaDesha, my favorite part.
Yes, we could have meG’enetatal a full chicken. However, it is easier to go with 12 legs.
At least we have circle teff Injera; as when I first came to this country, the Injera was square. The story goes that the made Injera on a square pancake meTad. Then one innovative entrepreneur got the idea to get a circle meTad custom made in Canada.
Whenever they send food from agerbet, I cannot stand the Injera; it is so thin and tastes like water. The Injera is DC is thick, filling and qomtaTa. It tastes better than the original.
What is the fixation of Injera and Kifo anyways? Back home we had non-Injera related foods daily. We forgot the Genfo, Che’Cheb’Sa, Atimit, Kolo, Beso, Qunta, ChiqKo, Bula, ane’Babero and etc; among other things.
Did I forget anything?
Published by April 28th, 2006 in Food and Social.
i would have to say that you got the whole ethio food in america point. i am not that much of ethio food, i can live without injera or kitfo. i am just sorry for those who pay 5 dollar for 5 injera all the time.
5 injera for 5 dollars? damn. that’s good. Where i am you get one gilgel injera (seriously … 10 -15 cm diameter) for $1.50. I’d say 3 of those make one meal …. so, that’s $4.50 for a Tebab hod.
nolawi, the three great Qs : qoCHo, qeeTa, q’nCHae.
And then there are gulban, nifro, gbTo, etc … but that may be too non-Addisaban for some
Very funny Nolawi–especially the 12 chicken legs. Thanks.
By the way its $6.00 for 10 injeras.
tobian; thanks for the 3 q’s … i bet there are so many i have forgotten about…
what is gulban? i dont think we ever had that in our house what ever it is?
what i trully miss is siljo and ergo? i miss ergo so much!
I couldnt stop laughing and 4:50 for tebab hod.
sorry to say dis 1st and grand pa said me dis ,a man who eat siljo he’s gonna be mamo killo..siljo-mamokilo…men sholud stay with spicy thing:)
you know the chinese have a mustard that looks and tastes like siljo…
I love spicy..
Can anyone tell me the recipe for Siljo?
that is actually a tough one to get a perfect recipe for siljo
but it would be equal amounts of dry mustard seed, mustard power- to an acid. can use lemon and or vinegar.
then the flavoring part. Ginger, garlic, finely chopped red onion, tarrogon leave, allspice and turmeric.
the things I remember… but i am sure you can put cinammon black pepper and other flavors…
cook all ingredients together with some water… i would assume about an hour.. then serve at room temperature…
let me know if it works