The reason why I called it this is because it has Ethiopian spices in it. That is why. I added 1 onion in the pressure cooker, 1 cookingspoon of olive oil, stirred until it became golden, 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 big pinch of berebre, 1 tbs of niter kibbeh and 1 qt or 1 liter of water.
I gave it a final stir and closed the pressure cooker and let the safety button pop up and set my timer for 15 minutes. After time was up I turned off the stove and when the safety button lowered I opened the pressure cooker and seen it was too soupy. This is not a problem. I turned on my stove to high and cooked it down where I didn’t see anymore water.
It is totally max enjoyment and can be eaten with either chapati or injera.
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