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Injera bread is made from three simple ingredients: teff flour, water, and salt. If you are familiar with making crepes or pancakes, you should not have any trouble to prepare it. You can use a mixture of teff flour and whole wheat or all purpose flour. Injera is usually served with hot food on top. Wrap the injera around the food, chop it off, and eat it.

Using all of the ingredients for simple chutney, plus some extras. These make for an even spicier chutney, but one that is also tangier and sweeter, with additional body.

This is a mildly spiced vegetable bowl Ethiopians enjoy in days when they cannot eat meat.

Serve risotto with peas as a side dish to all sorts of main courses, from grilled chicken or other lean meat to steamed white fish.

Andesteg is a wonderful recipe to use with wild duck in season. It is also a recipe to try when you want to give your thanksgiving or Christmas celebrations international flair.

A very British recipe for beef steak cubes. British butchers always have beef or veal kidney clean, cored and cut, one can even purchase the beef cubes and kidney mix ready to cook.

This recipe is delicious served with potato mash to soak up the sauce, and a side of your choice of vegetables.

This is a very warming winter soup. It’s very substantial and will keep you going through those cold winter months!