Traditional Ethiopian Yemisr Wot (Lentil Stew) & Yeshiro Wot (Spicy Chickpea Stew) (In Amharic)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
Yemsir Wot (Lentil Stew)
Coarsely ground lentils
2 bulbs of red onions
1 tablespoon Ethiopian red pepper
½ liter water
Serve with Injera
Yeshiro Wot (Spicy Chickpea Stew)
Chickpea flour
Red onion
1 bulb of garlic
1 tablespoon Ethiopian red pepper

Yemsir Wot
  1. Chop the red onions and cook it.
  2. Put the sauce pan on the stove, and add in 2 tablespoons of the cooked onion, stir it slowly.
  3. Add in a bit of oil.
  4. Add in a small amount of garlic for flavor.
  5. Add in 1 tablespoon of the Ethiopian red pepper.
  6. Stir.
  7. Add in about ½ liter of water. Let it boils. Cover the lid to speed up the process.
  8. Add in the coarsely ground lentils. Not too much because lentils expand by cooking.
  9. Let it cooked for about 20 or 25 minutes.
  10. Cover the lid. Stir once a while so that it won’t stick to the pan.
  11. Add more water if necessary.
  12. Add in 2 tablespoon of salt. Stir.
  13. When the lentils are ready, take them out and put them on Injera, and serve.

Yeshiro Wot
  1. Put 1 tablespoon of cooked red onion in a clay pot, add in oil, and roast it.
  2. When the red onions looks brown, add in 1 tablespoon of Ethiopian red pepper. Roast it for about 1 to 3 minutes.
  3. Add in the garlic.
  4. Add in ½ liter of water.
  5. Add in the shiro flour to make it thicker.
  6. Add in some salt.
  7. Cover it.
  8. Stir it, and add in some black pepper for tasting.
  9. Add in some tomato for tasting.
  10. Ready to be served.

Find Your Vegan Recipes
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ