Breakfast
Chechebsa
Sweet, spiced Ethiopian breakfast dish served with yogurt and honey
Method
- Break up the pancakes into pieces approximately the size of tortilla chips. Heat the butter in a large frying pan and stir in the Berbere seasoning. When the butter is bubbling toss the pancake pieces in the pan until they are all coated and cook until they crisp and brown.
- Tip the cooked Chechebsa onto some kitchen roll to absorb any excess fat. Serve with yogurt and honey.
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Chef’s Tips
- Add more or less seasoning depending on your taste.
