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Suggest a better descriptionCut up onions and sauté.
Add oil after onions are cooked.
Cook a bit.
Add the garlic.
Cook a bit.
Add berbere and cook on low. Don’t let it blacken. Can add water if it starts to darken.
Add cover and cook for ten minutes.
Add salt.
Mix in injera.
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Serving Size: 1 (207g) | ||
Recipe Makes: 1 | ||
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Calories: 1456 | ||
Calories from Fat: 1456 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.1g | 216 % | |
Saturated Fat 21g | 105 % | |
Monounsaturated Fat 44.7g | ||
Polyunsanturated Fat 88.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3490.7mg | 120 % | |
Potassium 74.6mg | 2 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 4.7g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1456
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