Ethiopian stew. Snagged this from over on the Rime Cuisine echo. I'm in the process of making it even as I type and it's *real* good so far. A sweet, rich, hot stew. The sweetness comes from the huge amount of onions used. The richness from the butter (it definitely ain't health food!). The heat from the "berbere" a seasoning mix of spices based on cayenne peppers. Made in the proportions below its most definitely hot, but nothing someone who can handle jalapeños can't handle. The heat and spiciness could be handled by reducing the amount of berbere or even better making the berbere with a lesser amount of Cayenne so you retain the other spices. The effect is kinda off in the general direction of a Mexican Mole. You mop it up with Injera, a flat bread. I'm using pita bread and flour tortil