From the "other" food Root...
I recently saw a recipe in Saveur that I really wanted to try making. I never got around to it, but thankfully my lovely wife did. Doro Wat is an ethiopian dish with chicken AND eggs (I'm not sure which comes first :). The secret is heavily caramelized onions and a very unique sweet-and-hot spice mix called berbere. Add tomato, chicken pieces, and hardboiled eggs, and the result is a very flavorful stew, with an exotic BBQ flavor.
It turns out that 'Wat', roughly translated, means 'Stew', and there are all kinds of Wats. A vegetarian version called Misr Wat can also be made with lentils and berbere, and is a great way to spice up a sometimes bland soup. Elizabeth whipped that up yesterday, and having had my share of lentils, it's my expert opinion that this is one of the best ways to prepare them. Sega Wat is made with lamb or beef. We haven't tried that yet, but maybe if Elizabeth reads this post she'll be inspired? Or maybe I'll have to finally find that round tuit.
By request: recipes can be found at Saveur (the best food mag ever:)