Ni Mi’aawaa: Pancakes with Guava Syrup and Fudge-y Frosting

Pancakes are delicious. Pancake syrup is kinda hard to come by in these parts. So what are some PCVs in search of comfort food to do on a Saturday morning? Scott showed us how simple it is to chop and boil some strawberry guavas (cheap and plentiful) with a little bit of citrus and sugar, then press them through a strainer. Supplement the resulting syrup with some delicious leftover chocolate frosting.

This is the best pancake recipe of all time. No milk? Substitute water and a little vinegar.

Verdict: Ni mi’aawaa, times a thousand, even though we were low on oil and milk — I was too busy devouring them to take a picture until we were almost done.

Ni Mi’aawaa: Stovetop Pizza

I am heavily indebted to several people for this ridiculously tasty lunch: Scott, for his crust recipe and the original inspiration; my parents, for sending my favorite nonstick pan, monterey jack cheese, spices, and pepperoni; and Kim, for helping me prep and eat it.

Dough
1 cup flour
¼ tsp yeast
¼ tsp salt
½ cup water

Mix dry ingredients thoroughly, then add the water and mix with a fork until a thoroughly combined into a wet dough.  Cover and allow to rise  for  6-12 hours (4 will do if you’re hungry).

Press the dough into the bottom of a non-stick frying pan and top with sauce (below) and other fixings your incredible parents sent you in a fabulous care package. Put the lid on the pan and cook over low heat until everything’s all bubbly and melty; poke the crust with a fork to see if it’s firmed up. If it needs a little more time, cook it for a few minutes sans lid.

Sauce
4 oz. can of tomato paste (Ethiopian style, which is liquidy and sweet compared to the American stuff)
2 small or one large onion
A few fresh tomatoes
Oregano/Mixed Italian Herbs
Oil
Salt and Pepper

Heat the oil in a pan of your choice, then saute the onions until they’re soft. Add the tomatoes. Once they soften, add the tomato paste and herbs; season well.

Verdict: There are no words, so I’m reduced to sounding like a teenager. OMFG.

Ni Mi’aawaa: Quick Curry

I make a lot of dishes that involve onions, spicy green peppers, potatoes, and carrots, since those are all common, stay good for a while without refrigeration, and very readily available. Often, I just sautee all the ingredients with some salt and pepper, get the potatoes a little crispy, then add water until everything is cooked through. A little curry is a great way to spice things up, though. Since curry powder is only available in Addis, I use a little of the good stuff, and then supplement it with other spices that are easier to come by.

2 tbsp Oil
2 tbsp(?) Curry Powder (or make it up! I used coriander, cumin, ginger, berbere, salt & pepper)
Onions
Spicy green pepper
Whatever veggies you have on hand
Red lentils, or any other legumes (lentils don’t have to be pre-cooked; I’d cook up heartier beans, like chickpeas, separately).
Water

Heat the oil in a frying pan, then add the spices, onions, and pepper until everything’s sizzling. Add your veggies, toss them with everything else, and cook for a bit while you sort your lentils — I let it go until I’m scared it’s going to burn. Then add water to cover, along with a handful or two of your favorite legume (I sorted 2 big handfuls of red lentils, then dropped about half on the ground. Gobez, Joanna). Cover and let simmer until the whole thing is cooked through and check for seasoning (salt is your friend), then remove the lid but keep on the heat until most of the water evaporates. Serve alone or with rice, if you happen to have some on hand.

Verdict: Yum! I had to restrain myself to keep from eating it all in one sitting. Tomorrow, when I have leftovers for dinner, I’ll thank myself. Today, I’m still staring at the pan longingly. Maybe just one more bite…