onion facts *(caramelized onions over rice recipe)

[Guest guest]

      Yes, but I tend to cook " by feel " and less so by recipe.  The next time I

make it I'll try and write down what I do so I can post it here. 

 

      The woman who cooked for us used some ingredients that I don't.  For

example, she uses bouillon or broth cubes.  I don't. 

 

     I didn't ask if it was " chicken " or vegetable bouillon--while in Africa, I

just ate what they made us and didn't differentiate.  At HOME, I don't use any

kind of " bouillon " , though I do have some organic " Better-Than-Bouillon "

vegetarian broth base.  I also use seasoned salt, which I believe my friend (our

cook) said she used.  It is vegetarian.  There are some herbs to put in it, but

I don't remember now if Martha said she used any.  The resources of our hosts

and the cook were limited, so I doubt they had access to lots of different

" flavorings " such as herbs and spices. 

 

Whatever it was, the onion gravy is  GOOD, and I've been able to get the essence

of the flavors well enough that my husband says it tastes like " they " make it. 

(Husband has been over there 3 times to my one visit, so he has had several

experiences with " Martha's " cooking!)

 

The Ethiopian Lentils sound interesting.  How are they made?  I have a friend

whose husband is an Ethiopian.  She has mentioned some of the foods he likes,

but I have not yet gotten any " recipes " from her.

 

Have a great day!

--Laura B., in Illinois

 

 

>I love African food!  (Especially Ethiopian...lentils...MMM!)  Can we have the

recipe?  :-)

 

AKM