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#Shorts #EthiopianFood #TibsRecipe #Injera #InjeraRecipe #Berbere #BerbereRecipe #Cooking #Recipe #OmnivorousAdam
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That is not correct flavors
Look Iโm impressed he tried
Lol thats never happened in Etopan kitchen!
Great job bro ๐ช๐น
That's not tibs.
Not the Tibs I eat…
We donโt put lemons in Tibs though as the injera is sour in taste ๐ But good job!
Great show but a bit too much drama by the cook
๐๐๐๐๐ ma G
I love my Ethiopians, always humble and encouraging when some body tryโs to mimic our culture. After all sharing is what makes Ethiopians Ethiopians. Like the โGurshaโ culture. Authentic or not, I am sure itโs yummy. Donโt forget to share it with someone! Enjoy:)
Wtf is buuf
Love when other nations love our food and this pretty similar! However, for the people who are beginners of the cuisine, just keep in mind that this is an international adaptation.
Onions are normally slowly caramelised and though in modern days most use food processors to finely chop big volumes of onions, the texture plays an integral part in the dish, so maybe avoid completely purรฉing. There is also a succession in adding the ingredients, relevant to creating different stages in the cooking process where the ingredients have different processing times for the flavours to be released. Finally the meat is saturated in the stew through and through, rather than being covered by it.
Nevertheless, this version is very close and looks more hassle free to make!
As an Ethiopian, I am impressed but it is improvised and modernized, which could be more appealing to people who are new to Ethiopian food. ๐
At least, learn to pronounce what you're cooking correctly.
How long do you leave the teff flour in the refrigerator?
They took from us the coffee and now injera can you stop stealing our culture.
That's Sega wet not tibs but I'll give ya 7/10 without trying it
Ere…u can do what ever u want but the water from the dough was supposed to be removed and replaced by clean water…pls remove it when u make enjera it is not clean๐คช๐คช๐คช
Im Ethiopian born and raised and you just showed me a neat way to get around my hatred of onion chunks. I can only handle onions when theyre blended into a liquid paste. Thats why i usually make Tibs with just giant onion pieces (that i can later remove), olive oil, qhibe, cardamom and mitmita. It tastes great but I need to change it up.
Buoof
Aren't you supposed to pour off the top liquid after fermenting?
Lol you were close
๐คฉ๐๐โค๏ธ๐ฏ๐ช๐
Look your cooking style looks delicious ๐
This is like 5% accurate
what was that blender you used?
What is it bro not our tibs nice invention though ๐
Wtf did u blend and throw on the tibs, thats not ethiopian food, its not authentic, first learn to pronounce the word tibs b4 u try to experiment.
I like the fact that you have no chunks of onions here. Grinding them is an excellent idea tx for this tip.