Our Ethiopian cooking class last week was fun. True, it was a challenge for everyone to get the injera thin enough, and we cheated after roasting the Ethiopian coffee beans in a cast iron frying pan by grinding them in a coffee grinder (along with a few cloves and a short stick of cinnamon). And we had to use an American coffee pot to serve the coffee, plus we had to substitute mead for tej at
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Ingredients :Ingredients:
Las Palmas Green Enchilada Sauce *Green type in large can
Sour Cream, small carton
Cooked Chicken, cubed about 2 cups
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