Here we are, one country over from Somalia! Ethiopia also sits beside Eritrea, Djibouti, Sudan, South Sudan, and Kenya. Other than its tasty coffee, Ethiopia is known for believing in 13 months are apart of the year, over half of the continents mountains are found here, and vegetarianism is very common.
Ethiopian cuisine as stated above can often leave have absence of meat. Injera, a fermented pancake-like flatbread is commonly used to scoop up the stews such as wat, a spicy meat stew. When meat is on the menu it is often full of heat that can pack a punch. Due to religious reasons pork and shellfish are less commonly found and consumed here.
The dish we made has a special seasoning called berbere, that is made up of several warming spices. The seasoning’s name comes from the Ethiopian word barbare meaning “hot” or “pepper” and was thought to have originated when Ethiopia controlled the Red Sea route on the Silk Road back in the 5th century. The lentils also share the berbere flavors making the entirety of the meal peppery, heated, and hearty.
I chose to use canned lentils which the original recipe had not called for. I would recommend using dried lentils so they could absorb the flavor and increase the depth of the meal. The food preparation and cooking is pretty simple with equal time of active and passive cooking.
I really enjoyed this dish savoring the heat and subtle sweetness. The chicken was very tender and had a crispy skin which so stinkin good! The flavors overall were unique and the vegetable blend was nice. We rated this one 7/10- Ian is not a lentil fan and would have rated higher if it was paired with rice.. something we will have to try!