Made with Hate

I believe cooking is greater than the sum of its parts. Onions, garlic, tomato, spices and you can make endless variations of dishes, all from the same things. So what makes them different?

Food carries memory. We think fondly of our childhood favorites, what you had on your first date, Holiday feasts, the meal that made you sick. A vast collection of experiences, preferences and perception.

What are the intangibles that make the same food taste different when someone else makes it? A specific way they stir, when they add the ingredients? How about the intent of making the food?

With that being said, let’s dive into the recipe. This dish is a staple in nearly every Ethiopian household, but one thing is different. We’re making this Misir Wot because we have to, okay, the sooner we’re done with this the better and we’re using whatever we find laying around.

INGREDIENTS

Onions – The ones you bought 2 weeks ago and forgot about in the bag Garlic – As many as you have the will to peel Misir – Not sure how long these were in the pantry Berbere – I’m sure its somewhere around here

PREPARATION

Start by chopping your onions and garlic or, if available, throw it into a food processor so you don’t have to chop anything. Now normally, you would wash the misir several times but I’ll leave that for you to decide.

Grab you a pot and throw it on the stove, in with the onions and garlic. Let it cook till the onions turn translucent and soft, you might have a few burnt pieces but hey who’s watching.

Add 1⁄4 cup of oil followed by some berbere. Now the berbere is going to come for your sinuses but soldier through and cook through for a minute, adding a splash of water if it looks too dry.

Add the misir and top up with water and cook for however long you have the patience for.