In The Kitchen

Well guys, I'm going to attempt to do some Ethiopian cooking. There is a local Ethiopian Market here in Phoenix but I figured I wouldn't get very far there considering the language barrier. I didn't envision the shopping trip being super successful with me asking for spices and herbs I've never seen before and them possibly not knowing the English name. So, I figure I will learn what they look like and be able to spot them when I go to market to restock next go-round. That way if something gets lost in translation I can at least look at the spices and see if the appear correct.
I ordered a few hard(er) to find spices at the Spice House. I felt comfortable ordering from them because I have heard wonderful things about their quality and I don't want to have to run around to several stores when I can easily (read that lazily) order good quality spices online. The Spice House's recipe for Berbere look a little too exotic and excessive compared to other authentic berbere recipies I've seen and seeing as they are in the business of selling exotic spices I opted to forgo purchasing their spice mix. I know I can at least get this right at market.

Dustin and I are planning a pre-travel party with friends and family and I am going to order much of the Ethiopian portion of the menu from a local woman who makes take-out. Nan's Beef Alecha is highly recommened by a friend and I can't wait to give it a try. I also plan to order injera and a few other traditional dishes from her. A few others I will attempt myself out af a cookbook a dear freind got me as a Christmas gift last year. The easier ones that is! About 3 ingredients or less. I figure it's a good idea to let the pro's do the cooking for the sake of our party guests. I do plan to give injera a whirl on my own in the future but I don't want to cook it under pressure and I want our guests first encounter with Ethiopian food to be authentic (and pleasant, I might add. hahaha)