Ingudai Tibs

Every time I turn to Ethiopia I'm amazed by the variety of meat-free dishes for me to choose. This sauted mushrooms dish had a lovely warm spiced flavour without being chilli hot courtesy of the Berbere blend of spices..

Ingredients
serves 4
12 mushrooms, sliced
3 tbsp oil
1/2 onion, sliced
1 large tomato, cut into wedges
dried or fresh parsley
for the awaze sauce
3 tbsp of Berbere Spice mix
6 tbsp T'ej, Ethiopian honey wine (or medium white wine / water)
4 garlic, cloves, finely chopped
5cm fresh root ginger, finely chopped
1 tbsp vegetable oil
salt
pepper

Method

Begin by preparing the awaze sauce. In a small saucepan on a medium heat pour in one tablespoon of oil. Add the garlic and ginger and fry for a minute. Pour in the T'ej (honey wine) and bring to a boil. Reduce the heat immediately and stir in the berbere spice mix. Simmer for 5 minutes until it thickens slightly. Season with salt and pepper to taste.

In a large frying pan heat 3 tablespoons of vegetable oil, again on a medium temperature. Add the sliced onion and cook for a few minutes until it begins to soften. Next add the mushrooms and fry another couple of minutes before adding the tomato.

Pour over the awaze sauce and stir well to make sure everything is coated.

Add a good pinch of dried parsley and cook, covered with a lid, on on a low heat for 15 minutes.

Serve with injera.