Last but not least… This is the last recipe I’m sharing in my Ethiopian Feast series (click the “How To: Ethiopian Feast” photo below fora  link to al of the recipes). It’s definitely the simplest, but I also think the most important. Why? This simple-yet-vibrant green salad adds a much needed freshness to the platter.

Don’t you think this dish is kind of unusually beautiful? Maybe it’s just me, but I could not get over just how yellow these split peas came out! Between these and the lentils, which were brilliantly red, I felt like the colors were so rich I could paint with them! And quite frankly…I may as

Yep, we’re still going strong with the Ethiopian delights ’round here! In fact, I still have two more recipes to share with you after this one—I told you it was a feast! Oh, and by the way, not sure if I mentioned yet that not only are there a lot (6) recipes, but each one

This just might be my favorite Ethiopian dish! They’re all good, but this one makes use of that amazing Berbere spice blend, and is both satisfyingly warming, and amazingly tasty! The dish gets its flavor, and deep red color from an entire half cup of the berbere. It sounds like a ton, but it is

This probably looks like nothing special… But this spongy, slightly sour, fermented flatbread made with teff flour is a very important part of any Ethiopian feast! Dishes are served not only with it, but atop it, and it is used to scoop and pick food up in lieu of silverware.

Okay…I think it may be time for another one of these… I did my first version of this about a year and a half ago, and you guys seemed to enjoy laughing at my failures as much as I did, haha. This post is prompted by a very recent flop. Actually one that happened not long

So, for quite sometime now, I have been obsessed with the idea of creating a homemade Ethiopian feast. There’s this amazing, tiny, little Ethiopian restaurant pretty close to where I live, and the food is positively addicting. Basically, different stews, salads, and other tasty dishes are all served atop a large, spongy flatbread called Injera.

Can we talk about a super weird thing that I did in Wisconsin, last week? I mean, we’ll get to this crazy good soup after… but this was so weird to me that I have to share. I went to a meat raffle. Yes, you read correctly…a raffle where the prize is random cuts of meats.