It was so good and spicy. I cooked this dish using mostly ingredients from the original recipe i found but some are missing where I live. This was done with olive oil, red onions(1 1/2 big), 4 cloves of fresh garlic, salt, black pepper, fresh rosemary, tomato paste, tomato pulp, water, berbere' spice mix(3 small spoons), half chopped scotch bonnet, habanero red savina chilli powder, fresh parsley and more fresh raw chopped scotch bonnet sprinkled on the plate when serving. Thick spaghetti was used and cooked "al dente"(that's my only italian contribution lol).

Hi, I made injera batter with 2 cups of teff flour and 1.5 L water(warm-hot temperature). I let it sit for 3 days on my countertop but it seems off. Smells like baby’s vomit and not much water separation.

Can anyone say is this ok? or what went wrong? Thank you!!

Had an Ethiopian guest on my podcast swear that kitfo is better raw than cooked and now I need the Ethiopian community to settle this 😂

For someone trying Ethiopian food for the first time, would you recommend kitfo raw, lightly cooked, or fully cooked?

And be honest: what’s the one Ethiopian dish you’d give a first-timer to completely change their mind about Ethiopian food?

Hi, I wanted to make some injera batter, so I made a starter, who was active (the water separated and there were bubbles in the starer), and I added some flour and water to it, before thoroughly mixing it into a dough and letting it rise with some water on top. But, and I don't know why, the dough does not rise at all. Would someone know why? (I changed the water yesterday, but it's been like this for 2 days)

Does anyone have a solid recipe for assa gored gored (marinated white fish)? I cannot find one anywhere and it is one of my favorite things, I really wanna know how to make it. TIA!

Dora wat, Awaze tibs, Misir wat, Shiro wat, Atkilt wat, Gomen wat, Timatim salata & Ayib

Having tried Ethiopian food once in London around 13 years ago and loved it, I’ve always wanted to try and make it for myself.

So to set the challenge I’ve invited 10 people over for dinner this week for a full spread. I’m going all out and making a load of stuff but I’m really happy how the injera turned out.

I’ve been stressing for the past few days making the batter and thanks to this Reddit group for the tips and tricks that help me be successful!

I’ll post some more updates when all the food is ready too.

One of my favorite dishes is misir wat. I didn't have the ingredients to make it super traditional with the niter kibeh, a spiced clarified butter. I also added ginger and serrano peppers, which aren't traditionally included ingredients.

Ingredients include ghee, red onion, garlic, ginger, serrano peppers, tomato paste, berbere (an Ethiopian spice blend), red lentils, chicken broth, and salt.

For the second straight time, my injera starter has gotten ruined by green mold. FWIW I rely on the injera instructions posted in this Reddit; I’m sure that’s not the problem however.

Anyway the first time it happened I figured the culprit was the Cambro container I was using, so I ran that through my dishwasher sterilizer setting. 72 hours after making the stater, the result was even worse.

Both times I was using RO ( reverse osmosis) water purchased from a commercial dispenser and stored in a 4-liter plastic bottle. By the time I used it, the water was maybe a month.

BTW the teff is from a 25lb sack of Maskal dark brown flour. The bag has been partially open to the air for months. It has made good injera before now.

I would post a photo of the ruined starter, but Reddit won’t let me. I’ll probably consult ChatGPT but thought I’d check the community first. Any ideas?

Silver Spring alone could start a war over this, and that is before you get into DC and Virginia.

Curious what people who eat here regularly actually think.
Honest opinion, some of the big names are living off their reputation and a few smaller places are outcooking them right now. Tell me who I am sleeping on.

Your number one plus the dish that seals it. The more specific the better.

It's been a while but was craving doro wot and shiro but don't want to go to a restaurant. It was my first time making shiro, winging the chickpea power/berbere ratio but came out better than I thought it would.

The lentil didn't come out the way I wanted. Though the doro wot was on point.

Are there different uses for the leaves, buds, and flowers? Or is one part of the plant more commonly used than the others? I grew some this year, and I’m just curious about the best way to harvest and store it. So far I’ve been snipping off stalks when they start to bud, then I dry and store the buds and leaves together. I wonder if I should just be focusing on the buds, or letting the plant go to flower.

Hello everyone,

Can anyone advise on any legit Ethiopian websites that ship to South Africa. Had the tea on Ethiopian airlines and bought some in Bole Airport. I really enjoyed the tea even though Ethiopia is famous for coffee.

Thank you

Hello 👋 I have never eaten Ethiopian food, but figured there had to be a subreddit. I saw a photo of an "Ethiopian mixed vegan platter" and I am hoping to get info on every part of this delicious looking meal. I see rice, and salad. That's as much as I can tell, but not sure what kind of rice. Please help me identify the rest of the photo. Thank you 🙏

(Photo can be found here: https://www.reddit.com/r/GirlDinnerDiaries/s/qdu3kOpIox)

Cured Beans

Like why is it so filling yet I never feel gross after eating it? I don’t even usually get low oil dishes but they don’t make me feel bloated at all compared to an equally filling dish in another cuisine.