As you may know from previous blog entries – and social media posts! – we recently attended Folklorama, in Winnipeg. It’s my absolute favourite event every year, and has been kind of … therapeutic?… since moving to the USA.
Anyway, I’m planning to do a write up on it eventually, but in the meantime, back to today’s recipe!
The Ethiopian Pavilion is a must stop for us, every time that we make the trip for Folklorama. It’s not as big and flashy as many of the other pavilions, but what it DOES have is some of the absolute best food of the entire festival.
After returning from the trip this year, Porter requested that I figure out Ethiopian cooking – ESPECIALLY the firey lentils that he loves. So, I did a bunch of research and put together recipes for both the berbere seasoning (which seems to vary wildly, based on who makes it!), and the lentil dish named for the seasoning. Made a batch, LOVED it.
Couple days later, I get the following photos and a text of “YOU FINISHED THE LENTILS!?” from my husband:
… So I made another batch, and decided that I should probably blog the recipe. HIGHLY addictive stuff, this is!
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First off, you’ll need to make the Berbere Seasoning (Yemisir Wat recipe is below it!). This makes more than you’ll need for the lentils recipe, but is great in almost anything that could use a kick. Try it as a dry rub on chicken!
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