Inguday is the Ethiopian word for mushrooms; tibs means something sautéed, usually meat, but mushrooms can also get the tibs treatment. Here, meaty portobello mushrooms and tender green beans are cooked in an explosion of spices that strike the perfect balance between savory, spicy, and sweet. The aromatic mixture is sprinkled with fresh cilantro right before serving, and is best enjoyed when scooped up with pieces of spongy injera bread. Somewhere between a stew and a stir-fry, you’ll love this East African treatment of veggies—feel free to get creative with which produce you use the next time around!
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