And it’s what injera does for the superb stews at the heart of Ethiopian cooking. It’s served with beef as well, served in the beef key wat, a spicy creation with beef chunks; and the beef alicha wat, the same dish, but far less spicy. Add chunks of injera bread to the stew, and it turns into firfir – both kunta firfir (less spicy) and tibs firfir (more spicy). There’s a vegan section of the menu with dishes like shiro wat – a wat stew with mixed legumes, ginger root, rue seed, bishop’s weed and garlic. For me, Ethiopian cooking is the very essence of comfort food, simply because it’s a journey deep into the wonderful world of stews – chicken stews, beef stews, lamb stews, fish stews, and lots of vegetable stews.

Source: Ethiopian News February 24, 2023 01:38 UTC