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9 responses to “They Called Me Mr. Tibs”

  1. Keely W

    With such a short cook time I’m wondering what cut of meat would you use? A more tender steak? Kept med-rare overall?

  2. Wronknee

    Sounds to me as if it would be perfect with pork!

  3. Loretta

    I’ve got to make this since I have plenty of venison. I was taught to cook Ethiopian food by my Ethiopian neighbors in DE over 18 years ago, but I learned how to make Dora wat and injera. From that I played with my own ideas and whenever I visit them; they give me Berbers, miti miti & shiro. I also have the book, “Exotic Ethiopian Cooking” which I must have purchased in D.C. Thanks for the new idea, now I need to visit my old friends on next De visit.

  4. Amanda

    The (totally uncool) post-vegetarian just squealed: Wheeeee! Plotting goat.

  5. Friday Morning Mashup 5/23/14 ‹ Wired To Hunt

    […] They Called Me Mr. Tibs – Hunter Angler Gardener Cook: An interesting looking Ethiopian recipe for venison stir fry. If you’re the adventurous type, this looks well worth a try! […]

  6. Brendan V

    Okay, you link to recipes for niter kibbeh and berbere but you really, really need to post a good injera recipe. I have yet to find one that works. Do you have one? Please!

  7. afracooking

    I do not make Ethiopian food often as it usually involves endless hours of doing nothing by stirring in large pots. But a quick tibs I always enjoy. Usually I use beef or lamb, but I love the idea of using venision – I must give that a try. And as for an Injera recipe. I follow my mother’s recipe (and a good trick is to have sparkling water and/or baking powder close for should those “eyes” not appear) If you try it, let me know how it turns out!

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