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Fish goulash (Amharic: አሣ ጉላሽ; asa gulaš) is a popular dish in Ethiopia, particularly during the numerous fasting seasons as required by the Ethiopian Orthodox Church. [16] It is usually prepared with a spicy sauce having a tomato and onion base and served with injera or rice. [17]
This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et , wot or tsebhi ), a thick stew, served atop injera , a large sourdough flatbread , [ 1 ] which is about 50 centimeters (20 inches) in ...
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
Sour cream and chopped parsley, for serving; 2 tbsp fresh bread crumbs; 2 bay leaves; 6 cup vegetable broth; 1 lb zucchini, cut into 1-inch pieces; 2 Yukon Gold potatoes, peeled and cut into 1 ...
Stir together flour, salt and pepper; coat meat with mixture. In 5-quart saucepan over medium-high heat, heat 1-1/2 tablespoons oil; add one-half meat.
In Ethiopia, goulash is invariably made with with fish and so is a popular food during Lent and other fasting seasons.--Varavour 04:25, 10 March 2024 (UTC) A fish dish is very different from a beef stew. I suggest that Ethiopian goulash is actually a different dish that has the same name.
Sour soup: fish A Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple. Ukha: fish Russian fish soup, made of various types of fish, vegetables, dill, parsley and black pepper Waterzooi: fish A Belgian fish soup Stock: fish The basis for many fish soups and sauces. In the West, it is usually made with fish bones ...
Previous recipes called for the vegetables to be cooked separately. The soup is often made by mixing sour cream , but can be served with sour cream in a separate bowl. Newer recipes use vinegar or lemon to give the soup a sourish taste and some dill can also be used as decoration.