Ethiopian cookbook : pinnacle of traditional cuisine / by Konjit Zewge ; translated by Mesrak Mekonnen

Ethiopian dishes are usually prepared in stew forms and almost always served with injera. The main ingredients are meant, grains, and legumes. Red meat and chicken are prepared with butter, while fish, legumes, and grain dishes are prepared with oil. The amount of ingredients can be adjusted to ones taste, especially the berbere for spicy dishes. Mom has written the dishes she loved to prepare and serve. As she expressed it in her book, it is her sincere hope that you will enjoy cooking and serving these unique dishes as much as she does. Moms cookbook includes more dishes, traditional health drinks, and ingredients preparations. I translated most of the dishes and left the rest for future translation.