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!







