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Ethiopian Egg Curry And Dubba Wot

Hey folks this is another recipe post I am doing with a small spread sort of speak. The injera and the homemade paneer of mine is what you see here on my plate and it is already covered in previoous poststs. Again it involves Berebre and Niter Kibbeh besides 1 large onion and a large bullion cube that gets equally divided. For the eggs themselves that you can use btween 4 to 6 chicken eggs beaten then set aside or use 1/4 cup of Auguson Farms or another type of whole egg powder in half an ounce of water and blend using an immersion blender until it becomes a thick slurry and set aside. The choice is yours really. Add 1 oz of olive oil or safflower oil to a skillet on high heat and add 1 half of lage onion that is diced. Stir until brown and add half of the berebre and niter kibbeh and stir. also if you do not want to add the berebre then you can add 1 green chili that is chopped and then then add the niter kibbeh which is the spicy butter and then the eggs and add 3 dashes of maggi or knorr aroma and keep stirring until the eggs are cooked. Do not walk away while this is cooking because it would burn quite badly if you do.

Now take the small pumpkin and cut in half and bake it in the oven for 60 minutes which is 30 minutes times two. The oven has to be on 375F or 190C. The pumkin also must be deseeded and spray the roasting pan and set the pumkin in to bake and if there isn’t any pumpkins then you can use any type of orange winter squash in its place. After it softens then add the other half of the onion diced on high heat also in cooking oil like you did for the eggs and let the onions turn brown and add the rest of the berebre, niter kibbeh and bullion cube crushed. Now you can add your mashed squash or pumpkin and add 3 dashes of maggi or knorr aroma. Let coook for 5 minutes and place on injera with your favorite piece of protien or pair it with a lentil dish.

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