What do you do when you're driving yourself crazy waiting for the phone to ring....cook! I promised Mike an Ethiopian feast this week to include all of our favorites...doro wat (spicy chicken stew), Misir Wat (red lentils), Kik Alicha (split peas), Dinchi Alicha (spiced potatoes) and Injera (bread..aka eating utensil). I know now that this was a little too ambitious for my first Ethiopian cooking experience, so the red lentils got cut quickly and the Ethiopian feast turned into a few Ethiopian dishes.
I knew that Ethiopian cooking was a long complex process, but I had no idea! My cooking actually started two days before our planned dinner. I had to make Nitter Kibeh, which is a spiced clarified butter that is the base for every Ethiopian dish.
Preparing the Nitter Kibeh (and yes, I'm styling in Mike's Colts sweatshirt)

It took a little over two hours to prepare, but it was completely worth it! What could be better than butter with garlic, ginger, onion, cardamom, fenugreek, cinnamon and turmeric?? I wanted to eat it with a spoon!

And please don't be impressed by my use of spice names. I had no clue what most of them were but my wonderful husband surprised me with an Ethiopian spice kit earlier this year, so I had everything I needed!

I did my best to multi-task with everything going on, but I'm thankful that Mike was there to jump in when I needed a third hand to stir.

And finally, four and a half hours later, the finished product:

So what did I learn in all of this? Well, I learned that split peas need to cook longer than four and a half hours, that potatoes should cook a lot less than four and a half hours, that, while I make a pitiful injera, I do make a pretty awesome doro wat (if I do say so myself), but most importantly...I have a lot more respect for anyone who cooks Ethiopian food on a regular basis!