Yedoro Infille

Chicken pieces or chopped whole
3 chopped red onions
4 teaspoons of Berbere
1 cup Niter kibbeh
2 cups water
½ tsp black pepper
1 tbsp garlic
1 tbsp ginger
Salt to taste


Remove the skin from the chicken.
In your pan melt the butter and add the onions.
Cook these until they become clear and soft.
Now add the Berbere and stir well.
After 3 mins start to add a little water at a time, until all the water in in and become a paste.
Now add the chicken, garlic and ginger and cook for a further 30 mins with a lid on.

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