Enebla | Cooking made easy

FRESH HOMEMADE CHEESE

This is a straightforward, natively constructed cheese. Also, one of the best I've attempted. I couldn't have ever thought my introduction to cheese-production would happen when I was cooking African food. Italy or France… possibly. Ethiopia… not really.

WOT AND ALICHA

The main ingredients for these sauces are legumes, meat, fish, chicken, vegetables or tubers. Onion, fat (oil or butter), salt and spices are also added. The spice mixture berberre (see below) is used in the geyy wot and green pepper and tumeric in the allicha wot.

DORO WOT

There is an obvious reason why Doro Wat is the public dish of Ethiopia and one of the most well-known of every African dish – it's remarkable! This true Doro Wat recipe catches the absolute best of Ethiopian cooking! It's an appetizing chicken stew, extraordinary for blustery days. Present with basmati rice. Doro Wat is generally made hot. Very zesty. As I-don't-ability Ethiopians-have-any-taste-buds-left zesty.

ONEPOT PASTA'S

One-pot pasta has everything to bring to the table: They're speedy-made, they're simple, they're swarm satisfying, and they limit tidy up. Furthermore, with one direct proportion, you can make yourself a pasta even without a recipe. One-pot pasta is trendy and in light of current circumstances.

BEST OF THE GREENS WITH GOMEN

Gomen Wat is another of my #1 side dishes when we go out for Ethiopian food. Wat or wot generally implies stew or curry in Ethiopia. This is a basic tasty side dish made with collard greens (Gomen). I am sure there are loads of varieties, yet I put together it with respect to flavors that I like. I added a few tomatoes as I like the little scramble of red blended in with the green.

LENTILS LIKE NEVER HAD IT BEFORE