Ingredients:

2 cups teff flour

1/8 teaspoon active dry yeast

1 cup self-rising flour

5 spoons of egregio Delicate Fruit extra virgin olive oil 

extra virgin olive oil

Kosher salt

Preparation:

Combine the teff flour and active dry yeast in a large bowl. Add 2 cups lukewarm water, the five spoons of egregioDelicate Fruit and whisk or, more traditionally, use your hand to mix everything together, making sure the mixture is absolutely smooth with no lumps. Cover with plastic wrap and let sit at room temperature until the mixture is bubbly and tastes sour like tangy yogurt, 36 to 48 hours. (It will start bubbling and rising in a matter of hours, but it can take anywhere from 36 to 48 hours to achieve a noticeable level of sourness, which is key to the flavor of the injera. After about 36 hours, begin tasting the mixture; this will help you determine when it's just right and will help prevent it from souring too much.

At this point, the batter will look separated and watery on top. If you shake the bowl a little, you should see some bubbles rising to the top. Add the self-rising flour and up to 1 cup of water a little at a time. Whisk or use your hand to thoroughly combine into a smooth, thin, pourable mixture with about the consistency of a slightly thicker crepe batter. Cover again and let sit for 1 hour.

Heat a 10-inch nonstick skillet over medium heat for a few minutes. Have a lid for the skillet and a wire baking rack nearby. Whisk 1 teaspoon salt into the batter (it will bubble up). Pour 1/4 cup of the batter into the skillet, tilting and swirling to coat with a thin layer of batter. The batter should spread quickly and easily. (If it's too thick, whisk in a little more water.) Within a matter of seconds, you should start seeing small holes forming and the surface darkening as it cooks from the outside towards the center. When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. The injera is cooked when the edges are dry and lifting up from the pan. Carefully run a spatula underneath and transfer to the baking rack to cool completely. Repeat with the remaining batter.

You can stack the injera only when they are completely cooled; otherwise, they will stick to each other. Wrap the stack of cooled injera with a dry, clean cloth or paper towels to keep them from drying out until ready to serve. Serve at room temperature, or microwave for 30 seconds to heat through.

Ingredients:

1/4 cup egregio Intense Fruit extra virgin olive oil

1 small red onion, small diced

1/4 cup dried apricots, coarsely chopped

1/4 cup whole almonds toasted, coarsely chopped

1 cup couscous

1 1/2 cups chicken stock, warm

1/2 teaspoon lemon zest

2 scallions green parts only

1/4 cup fresh mint leaves, roughly chopped

1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish

Kosher salt and freshly ground black pepper

Preparation:

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Ingredients:

1 lemon, thinly sliced

4 bone-in chicken thighs with skin (about 1 3/4 pounds)

1/4 teaspoon berbere

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 can chickpeas, drained and rinsed

4 medium carrots (about 8 ounces), thinly sliced on a bias

3 tablespoons egregio Organic extra virgin olive oil

1/2 teaspoon za'atar

1 whole cinnamon stick

Preparation:

Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper.

Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 tablespoon olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, and some salt and pepper. Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with 1 tablespoon olive oil, the za'atar and some salt. Toss to coat and top with the whole cinnamon stick.

Roast until the carrots are almost completely tender and the chicken thighs are crispy on top and almost cooked through, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to empty space, tossing with the remaining 1 tablespoon olive oil and some salt and pepper; spread into an even layer. 

Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Discard cinnamon stick. Divide the chicken and vegetables between two plates and serve with the pan juices drizzled over.

 Ingredients:

3 cups cooked pinto beans (lightly salted)

1 cup diced roma tomatoes

2/3 cup sliced onion

2 Tbsp Essiespice Coco-For-Garlic sauce

2 Tbsp Mild Fresh herbs Blend

1 Tbsp egregio Intense Fruit extra virgin olive oil

salt & pepper to taste

1/2-1 cup water

1/4 cup smoked crayfish (optional)

Preparation:

Heat egregio Intense Fruit extra virgin olive oil in a large skillet and sauté onions for 3 minutes. Then add roma tomatoes and continue to cook for another 5 minutes.

Add Coco-for-garlic and beans. Gently stir, add 1/2 cup of water and bring to a gentle simmer

Add in herb blend and crayfish. Simmer for another 5 to 7 minutes, stirring gently. Add more water if needed. Drizzle a harissa infused olive oil, season to taste.

Serve over basmati rice.