The Yemiser W'et called for Niter Kebbeh, a sort of spiced, clarified butter similar to ghee. We made it by melting down butter with spices, letting it simmer for about an hour, and pouring the mixture through a cheesecloth.
Both recipes also contained Berbere, a hot Ethiopian spice mixture that we obtained at Afrik Market downtown.
We ladled both stews, in the traditional Ethiopian fashion, onto injera, the flat, spongy, pancake-like bread. Injera is made with teff flower, a gluten-free flower only found in the region. Originally we planned to make our own injera, but we could only find teff flower sold in gigantic bags. However, we were able to buy it ready-made. In Ethiopia, the meal would be eaten by tearing off a piece of injera and using it to scoop up the stew. The meal would be officially over when all the injera is gone.
