Ingredients

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tbsp salt
• 1/2 cup yesuf (sunflower milk)
• 1/2 red onion, chopped
• 1 tomato, chopped
• 1 piece of injera, torn into 1” x ½” strips

Method

Step 1

Soak injera in the yesuf to the point of saturation. Add to other ingredients and mix thoroughly in mixing bowl. The final product should have slighty liquid consistency.

Ingredients

• 1/2 cup teff flour
• 1/2 cup whole wheat flour or barley flour*
• 1 cup water
• a pinch of salt
• cooking oil

Method

Step 1

Put the teff flour in the bottom of a mixing bowl, and sift in the wheat or barley flour. Slowly add the water, stirring to avoid lumps. Put the batter aside for a day or more (up to three days) to allow it to ferment. In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known. Stir in the salt.

Step 2

Heat a nonstick pan or lightly oiled flat cast-iron skillet or a crepe pan until a water drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats. No need to flip, cook on one side until the top is solid and pockmarked.

Ingredients

• 1 tbsp olive oil
• 3 tbsp lemon juice
• 1 medium red onion, finely chopped
• 2 large tomato
• 2 jalapeño peppers, finely chopped
• 1/2 tbsp salt

Method

Step 1

Mix all ingredients thoroughly in mixing bowl.

Ingredients

• For the fish filling:
• 8 oz Tilapia or any fish
• 1½ cups water
• 1½ cups lemon juice
• 2oz of fresh parsley
• 1 scallion, finely chopped
• 1 red or yellow onion
• 1 teaspoon garlic powder
• 4 dried bay leaves
• ¼ Habanero or Scotch bonnet pepper, minced (You can skip this ingredient if you do not want your fatayas to be spicy)
• ½ teaspoon of black pepper
• Salt to taste
• For the dough:
• 1 pound of flour
• ¼ teaspoon of salt
• 1 ½ stick margarine
• (You can also use ready to use frozen empanadas circles, cut in half. Leave the circles at room temperature to defrost them before filling.)
• Pepper sauce for serving or dipping (Kaane)
• 1 teaspoon olive oil
• 1 cup yellow or red onions, finely sliced
• ¼ habaneros pepper
• ½ teaspoon of garlic powder
• ¼ teaspoon thyme leaves
• 1 Tablespoon apple cider vinegar
• ¼ cup of tomato paste
• ½ cup water
• 1 teaspoon soy sauce
• salt & pepper to taste

Method

Step 1

To make the dough: Mix the salt thouroughly to the flour. Melt the margarine, and add to the flour. Add I cup ice water. Mix until you incorporate the ingredients and they do not stick to the bowl anymore. Sift on more flour if needed. Put the dough in the refrigerator for a few hours or over night.

Step 2

To make the filling: Place fish in small saucepan with water, lemon juice, bay leaves, habanero pepper, garlic powder. Bring to a boil then reduce to a simmer. Allow to cook 10-15 minutes. When the fish is cooked, drain it and put it aside to cool, then break into tiny pieces. In the meantime, Put the parsley, scallion, onion, garlic and habanero pepper in a blender and puree. Mix this mixture with the fish and blend it well, breaking the fish. The result should be a thick, and non watery paste. You should be able to squeeze the mixture into a ball without too much liquid coming out. You are ready to fill the pastry dough. Fill the dough with as much fish you can to allow you to close it tightly. Press the edges with your fingers, and use a fork to ensure tight closing of the fataya. Depending on the size of the portions you chose to serve, you should be able to fit from a teaspoon to a table spoon of filling. You can now warm up your frying oil and start frying your fatayas until light brown. Then remove and set on a paper towel to drain excess oil when browned. Serve hot with spicy onion sauce.

Step 3

For the spicy onion sauce: Saute the onions and the habanero pepper in olive oil, until light golden. Add the garlic powder, stir well. Add vinegar & soy sauce stirring constanly. Then add the tomato paste, water, bay leaves, and thyme. Lower the fire and let simmer for 20 minutes. The tomato paste should get to a brownish red color, and the onions should be tender.

Ingredients

• 3 cups freshly squeezed lime juice
• 8 large yellow onions, very thinly sliced
• 1 tablespoon of freshly ground black pepper corns
• 1 teaspoon minced fresh habanero chile, or to taste
• 3 tablespoons soy sauce, or 3 "Maggi" bouillon cubes
• 1 whole chicken (3 to 4 pounds), cut into 8-10 pieces
• ¼ cup peanut oil or olive oil
• 1 tablespoon garlic powder
• ¼ cup dijon-style mustard, or American brown mustard
• Salt to taste
• 3 dried bay leaves
• 1 Habanero chile
• 1/2 cup pimento-stuffed or plain pitted olives (optional)
• Plain white rice to serve

Method

Step 1

In a large bowl, prepare marinade by mixing the lemon juice, onions, pepper, minced chile, soy sauce or "Maggi cubes". Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl tightly and allow the chicken to marinate for at least 4 hours in the refrigerator. It is best to marinate it over night, if you can.

Step 2

Preheat the broiler, or heat the oven to 450 F.

Step 3

Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan or baking sheet.

Step 4

Broil the chicken on high heat, until it is browned on both sides, about 20 minutes (no need to flip the chicken).

Step 5

In a large sauté pan, put in oil and heat. Stir in garlic powder and mustard. Add chicken pieces. Stir thoroughly on high heat. Add all the marinade with the onions, lower the heat and cover the pan tightly. No water is necessary at all, the juice of the onions and the lime juice will do. Cook slowly without stirring, until the onions are tender and translucent.

Step 6

Add habanero chile and olives. Remove the chile after 5 minutes (or not, according to the level of heat you desire). Make sure it does not break to avoid overly spicing your dish and reserve (it can be served separately).

Step 7

Stir, then bring the yassa slowly to a boil, lower the heat and simmer, covered, without stirring for about 30 minutes, or until the chicken is cooked through. Serve over plain white rice.

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Ingredients

• 1/4 lbs fresh kale, washed and finely chopped
• 5 TBSP lemon juice
• 1/2 tbsp salt
• 1 large tomato chopped
• 1/2 onion finely chopped
• 1 avocado, cut into sugarcube-sized pieces
• 3 TBSP olive oil
• 2 jalapeño, finely chopped

Method

Step 1

Mix all ingredients thoroughly in mixing bowl.

Ingredients

• 2 cups of water
• 1 cup yellow split peas, rinsed
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1/2 TBSP fresh ginger ,minced
• 1/2 tsp turmeric
• 4 TBSP olive oil or vegetable oil
• 1 tsp salt

Method

Step 1

In a medium pot, simmer onion, garlic, turmeric and chopped tomato with vegetable oil.

Step 2

Cook about for 25 minutes at low heat.

Step 3

Add yellow spilt peas, a cup of water and keep stirring occasionally until spilt peas are fully cooked.

Ingredients

• 3 medium red beets, peeled and sliced into long thin pieces
• 5 medium carrots, peeled and sliced into long thin pieces
• 3 medium potato, peeled and sliced into long thin pieces
• 6 TBSP cooking oil
• 1 medium onion, chopped
• 1 teaspoon salt
• 3 cloves garlic, chopped

Method

Step 1

In a medium pan, sauté the carrot and potato with onion, garlic and salt. Add the sliced beets and cook until beets are soft.

Ingredients

• 1 lb. kale, rinsed, trimmed, and chopped
• 2 tsp cooking oil
• 1 medium yellow onion, chopped
• 6 cloves garlic, chopped
• 3 medium carrots, chopped

Method

Step 1

In a medium pan, sauté onion, garlic, salt, and chopped carrots over a low heat until soft.

Step 2

Add the kale and continue to cook until the kale is soft and wilted.