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

Preparation Method

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.