Ethiopian Yesuf Fitfit
Ethiopian Sunflower Seeds Sauce with Enjera
Easy to Prepare Tasty Vegan Dish
Measurements and Ingredients
2 cups sunflower seeds
3 cups water (or more)
2 tomatoes (finely chopped)
1 hot green pepper (finely chopped)
2 scallions (finely chopped) or 2 green onions (finely chopped)
1 tablespoon extra virgin olive oil
1?4 teaspoon garlic powder
1 tablespoon fresh lemon juice
1?4 teaspoon ginger powder or 1 teaspoon ginger juice
1?2 teaspoon fresh basil (minced)
Salt and black pepper
Rinse the sunflower seeds with cold water.
In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft.
Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed.
Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool.
Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.
Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.
Break Injera (Ethiopian flat bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread.
Serve it cold.
Keep your Yesuf Fitfit or sunflower sauce in the fridge to make it last longer.