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1 posted on 04/08/2016 4:43:57 PM PDT by Jamestown1630
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To: 2nd amendment mama; 4everontheRight; ADemocratNoMore; afraidfortherepublic; Aliska; Andy'smom; ...

This week, Ethiopian food!

(If you would like to be on or off of this weekly cooking ping list, please send a private message.)

-JT


2 posted on 04/08/2016 4:45:15 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Wishing you Teff luck (duck’n & runn’n)


3 posted on 04/08/2016 4:48:28 PM PDT by HiTech RedNeck (Embrace the Lion of Judah and He will roar for you and teach you to roar too. See my page.)
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To: Jamestown1630

Ethiopian? It’ll be a very short list.


4 posted on 04/08/2016 4:50:22 PM PDT by bgill (CDC site, "We still do not know exactly how people are infected with Ebola")
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To: Jamestown1630

Hmmmm...I don’t know. :)


7 posted on 04/08/2016 4:54:07 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: Jamestown1630

I stopped at my nearby Asian market Wednesday. Thay also have a small restaurant. They cook some dishes and sell them in the store. I bought some Spicy Snails. Abdo-lutely awesome!


8 posted on 04/08/2016 4:55:16 PM PDT by Dr. Bogus Pachysandra (Don't touch that thing Don't let anybody touch that thing!I'm a Doctor and I won't touch that thing!)
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To: Jamestown1630

I have no experience cooking Ethiopian food.
I used to work with someone that was Greek and she brought in something I thought was amazing one day. It was way too strong for most, but I loved it. I will have to make it again soon..

Skordalia

Ingredients
5-6 medium potatoes
5-7 cloves of garlic (according to preference)
2 tbsps red wine vinegar
1/2 a cup extra virgin olive oil
1/2 a cup water (from the boiled potatoes)
1 tbsp salt

Instructions
To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.
Serve the skordalia as a delicious dip or side dish with some toasted bread or pita breads. Enjoy!


14 posted on 04/08/2016 5:29:01 PM PDT by Trillian
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To: Jamestown1630

I actually like the’ outside the box’ cooking idea! :)
Also, much thanks for the time and work you put into this weekly thread. Very informative and I’ve saved lots of recipes from other FReepers on this ping list. Thanks!


15 posted on 04/08/2016 5:30:58 PM PDT by ANKE69 (Trump !!)
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To: Jamestown1630

WOW, thanks for both those links. Lalibela is interesting, I had never before heard about it. Would like to go there, as well as the cave churches in Cappodocia.
I did not know injera was so easy to make.
Is injera the same thing as naan?
When I lived in the Bay Area I enjoyed an Ethiopian restaurant in Berkeley called the Blue Nile. They had the rubbery bread, but I thought it was called naan. Perhaps I’ve misremembered.
The food was wonderfully messy. I loved sitting on the big pillows on the floor and sharing the large round table with strangers from many countries, and learning to use the thin bread to scoop up the spicy meats and veggies from the common platter in the center.
Hippie days.
I remember the proprietor was a very refined, very well mannered older gentleman from Ethiopia.


18 posted on 04/08/2016 5:43:49 PM PDT by mumblypeg (Reality is way more complicated than the internet. That's why I'm here.)
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To: Jamestown1630

Thank you for this interesting post. I recently tasted the Ethiopian bread and the beef stew at an end-of-quarter potluck for our students. It was very good. I need to find an Ethiopian restaurant now and try some more dishes. We have students from many parts of the world and our potlucks are always amazing!


20 posted on 04/08/2016 5:45:33 PM PDT by Dragonfly
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To: Jamestown1630

I have never cooked Ethiopian food but I have eaten it at a restaurant in Atlanta. We used to take out of town guests to an Ethiopian restaurant when they visited.


38 posted on 04/08/2016 7:56:13 PM PDT by kalee
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To: Jamestown1630

Re: fenugreek.
Yes, it is nasty.
When I was in college I worked in a health food store. The owner recommended fenugreek tea —laced with lots of honey— as a curative for body odor.
There was a fellow in my class whose feet stank like limberger cheese. Nobody wanted to sit near him, so I gave him a box of fenugreek tea. He started drinking it and then he began to smell like maple syrup. The change in his body chemistry was remarkable.


42 posted on 04/08/2016 9:00:47 PM PDT by mumblypeg (Reality is way more complicated than the internet. That's why I'm here.)
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To: Elsie

Yes!


45 posted on 04/09/2016 4:18:33 AM PDT by verga (Power corrupts, absolute power corrupts absolutely.)
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To: Jamestown1630

I haven’t had Ethiopian since we left the West coast to resettle in the South. There are no restaurants here and it is hard to find ingredients unless you shop online.
Thanks for the great sites.

I have made these lentils and like them as they have fresh ginger in them.

http://hapanom.com/spicy-ethiopian-red-lentils-misr-wat/


46 posted on 04/09/2016 4:46:03 AM PDT by pugmama
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To: Jamestown1630

What a gorgeous presentation.. I want to check this thread out more thoroughly when I get a chance and the recipes for your pix. working 12 hours today and tomorrow in a busy situation where time to play is limited. :-(

Ethiopian food. Wow.. and I thought I was “hot-stuff” learning to cook Thai and Indian (small stuff for most of you)

Have a stellar day. COLD. Icy. Snow here in NE Ohio

Thank you for the thread and ping


53 posted on 04/09/2016 6:39:56 AM PDT by DollyCali (Don't tell God how big your storm is... tell your storm how BIG your God is!)
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To: Jamestown1630

I love this thread. It always gives me ideas. I’d love to make some African food.

I would love to make injera. I have teff flour because we make yummy teff brownies. Gluten free and so good.

I only went to an (sub Saharan) African restaurant once and it was Father’s Day, just me and my brother and our Dad who was just starting to get Alzheimer’s. He passed last month and I remember how much he loved trying new foods. Thanks for this.

I want to make some lemon marmelade; I have everything except the jars. Probably target has them.


63 posted on 04/09/2016 10:43:55 AM PDT by Yaelle
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To: Jamestown1630

I thought Ethiopian bread was made from millet flour. Live and learn - I had some at an Ethiopian restaurtant about 3 decades ago. Lovely.

I make a lot of flat breads but have never tried that. Yesterday I made besan pancakes, they have various Hindi/etc names. I might try socca using chickpea flour one of these days. I love besan flour since it is so fine (often chickpea flour is more coarse) and it is made from toasted chickpeas, so it cooks very fast and very digestible.


81 posted on 04/09/2016 12:31:13 PM PDT by little jeremiah (Half the truth is often a great lie. B. Franklin)
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