Yasa Wot Fish Stew in Spicy Sauce

Filets of fresh white fish cooked in red onions combined with scorching spices, and niter kibbeh clarified butter.

Ingredients for Yasa Wot Fish Stew in Spicy Sauce

4 fresh white fish fillets

2 large tomatoes, diced

2 red onions, finely chopped

2 teaspoons minced garlic

½ cup kibbeh clarified butter

1/2 cup ground dried spicy chilies

1/4 cup paprika

1 teaspoon ground powdered ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground coriander

1/2 teaspoon fenugreek seeds

1/4 teaspoon ground nutmeg

1/4 teaspoon salt (optional)

1/4 teaspoon garlic powder

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon ground allspice

3 cups fish or vegetable stock

Directions

In a large pot, add seasonings, sauté onion and add the tomatoes, garlic in clarified butter. Sauté over high heat 2 minutes, add stock then fish, cover mixture and simmer 20 minutes. Serve with the homemade injera bread recipe below.

About Injera Bread and an easy recipe.

Injera pronounced In-jer-ruh is a classic East African bread recipe eaten with many African food recipes. Injera is a flatbread with a unique, spongy texture that is made from teff flour. Teff flour is light whole grain flour you can substitute whole wheat flour in the recipe but the taste will be different.

The taste and texture on injera, however, are quite unique and unlike the crepe. Injera bread is thicker than a crepe but thinner than a pancake. Injera is eaten daily in all most every in Ethiopia, Somalia, Djibouti, and Eritrea family households.

Injera Bread Recipe

Ingredients

2 cups teff flour

2 cups water

¼ teaspoon salt

Vegetable oil for coating the pan

Directions

Mix flour, water, and salt. Put the batter aside overnight or up to three days to ferment. The batter will start to bubble and obtain its well-known tartness.

Heat a lightly oiled cast-iron skillet over medium-low heat. In a large mixing bowl add all ingredients and lightly mix well. Heat a lightly oiled cast-iron skillet over medium-low heat. Coat skillet with a thin layer of batter. Cook until holes appear on the surface of the bread flip and repeat cooking on the other side. Cover completed bread with a damp cloth.