Post #4308615

18 Jul: Asa Shorba Injera topped with Misr Wat, Beg Siga Wat, greens cooked like gomen #cooking #food #FoodDiary Ethiopian night. Fabulous fish soup to start; both punchy and mild - the kind of soup that feels like it's doing you good as you eat it. Misr Wat is a lovely spicy lentil stew and the Beg Siga Wat, a spiced lamb stew. Sadly, I totally messed up the injera, all of which stuck to the pan. I'd done the 24 hour ferment version, but unlike the last times I've made it, these were a disaster. Hid it well on the plate, by putting the tidier bits at the edge and hiding the mess with the dishes. They tasted good however, so that's the main thing I suppose. All the recipes from the excellent cookbook Ethiopia by Yohanis Gebreyesus.