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Stanley Johnson pays a visit to Asmera Bella, a restaurant bringing the flavours of Northeast Africa to the Northern Quarter. There’s nothing in the world quite

Ingredients (spicy): 300 cc lukewarm water 25 gr. fresh yeast 1 teaspoon grinded fenugreek seed 1/2 teaspoon grinded coriander seed 1/2 teaspoon grinded cardamom seed 1 clove of garlic, crushed 1 teaspoon

Ingredients: 250 gr. red lentils 1 spoon of sunflower or other vegetable oil 1 large onion, minced 2 spoons berbere 200 gr tomatoes, peeled and sliced 2 teaspoons tomato paste 1 teaspoons

Ingredients: 500 gr. raw dry groundnuts 100 gr. butter 2 spoons tomato paste 2 small onions 2 teaspoons mixed spices to taste Salt and pepper to taste Shell groundnuts, clean and grind

Ingredients: 200 gr. unsalted butter 100 cc water 2 small onions, shredded 2 cloves of garlic, crushed 2 teaspoons ginger, shredded Put the butter and the water in a frying-pan and

Ingredients: 200 gr. teff, ground fine (or 50gr. maize and 150 gr. self-raising flour) 1 teaspoon salt Sunflower or other vegetable oil Mix ground teff with 250 cc lukewarm

Ingredients: 2 teaspoons cumin seed 1 teaspoon cardamom 1/2 teaspoon allspice 1 teaspoon fenugreek seed 1 teaspoon coriander seed 8 cloves 1 teaspoon black peppercorns 20 crumbled dried red peppers 1/2 teaspoon dried ginger 1/2

Ingredients: 5 spoons sunflower or other vegetable oil 6 cloves of garlic, crushed 250 gr. tomatoes, peeled 200 gr. lentils 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon ginger 2 fresh red

Ingredients: 3 tablespoons butter (you can use Tegelese Tesmi (Eritrean Herb Butter)) 1 medium onion, Chopped 1 (14 ounce) can Tomatoes, Chopped 2 garlic cloves, Chopped 1/2 teaspoon berbere or

Ingredients (sweet): 250 cc lukewarm milk 25 gr. fresh yeast 1 teaspoon cummin 50 gr. sugar 100 gr. soaked raisins 1 teaspoon salt 2 eggs 100 cc margarine or butter 500 gr. flour   Dissolve the

Ingredients (spicy): 300 cc lukewarm water 25 gr. fresh yeast 1 teaspoon grinded fenugreek seed 1/2 teaspoon grinded coriander seed 1/2 teaspoon grinded cardamom seed 1 clove of garlic, crushed 1 teaspoon

Ingredients: 2 Medium size onions, chopped 2 spoons sunflower or other vegetable oil 50 cc chili paste (berbere) 50 cc tegelese tesmi 1 teaspoon chopped ginger 1 teaspoon chopped garlic 6 large

Ingredients: 3 Medium size onions, chopped 50 cc chili paste (berbere) 50 cc tegelese tesmi 1 teaspoon chopped ginger 1 teaspoon chopped garlic 2 spoons lemon juice 2 spoons tomato paste 2 teaspoons

Ingredients: 250 gr. red lentils 1 spoon of sunflower or other vegetable oil 1 large onion, minced 2 spoons berbere 200 gr tomatoes, peeled and sliced 2 teaspoons tomato paste 1 teaspoons

Ingredients: 500 gr. raw dry groundnuts 100 gr. butter 2 spoons tomato paste 2 small onions 2 teaspoons mixed spices to taste Salt and pepper to taste   Shell groundnuts, clean and grind

Ingredients: 200 gr. unsalted butter 100 cc water 2 small onions, shredded 2 cloves of garlic, crushed 2 teaspoons ginger, shredded   Put the butter and the water in a frying-pan and

Ingredients:200 gr. teff, ground fine (or 50gr. maize and 150 gr. self-raising flour)1 teaspoon saltSunflower or other vegetable oilMix ground teff with 250 cc lukewarm

Ingredients:2 teaspoons cumin seed1 teaspoon cardamom1/2 teaspoon allspice1 teaspoon fenugreek seed1 teaspoon coriander seed8 cloves1 teaspoon black peppercorns20 crumbled dried red peppers1/2 teaspoon dried ginger1/2

Ingredients:5 spoons sunflower or other vegetable oil6 cloves of garlic, crushed250 gr. tomatoes, peeled200 gr. lentils1 teaspoon salt1 teaspoon black pepper1 teaspoon ginger2 fresh red