First Week of Lent
Papa with Chakalaka
Corn Porridge with Spicy Vegetables

Papa
2 1/2 cups corn meal
4 cups water

Boil water, then stir in cornmeal. Simmer, stirring often to prevent burning, until mixture is thick and water is absorbed. Shape the mixture into round balls, one for each person.

Chakalaka
3 tbsp. oil
1 onion, finely diced
1 green bell pepper, finely diced
1 chili pepper, finely diced
2 tomatoes, finely diced
1 carrot, peeled and grated
1 16-ounce can of baked beans
1 tsp. curry powder
Salt to taste

Sauté onion and peppers in pan with oil until soft. Add remaining ingredients, mix thoroughly and simmer (stirring occasionally) for 15 minutes. Serve warm with papa.

Second Week of Lent
Locro
Vegetable and Cheese Stew

1 cup water
2 tsp. olive oil
1 small red onion, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
3 cups butternut squash, chopped
1 cup of red potatoes, chopped
2 ears of corn, cut into quarters
1 lb. queso blanco viajero, cut into cubes (substitute 1/2 lb. Mozzarella cheese and 1/2 lb. Muenster cheese)
Salt, pepper and cayenne pepper to taste

In a large pot, fry onion, garlic, and peppers in oil until soft. Add the squash, potatoes, corn, and spices and mix well. Add water and simmer for 30 minutes, stirring often. When potatoes and squash are tender, mix in cheese. Serve hot.

Third Week of Lent
Sabse Borani
Spinach with yogurt

4 cups fresh spinach leaves, chopped
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tbsp. vegetable oil
1 cup plain yogurt
Salt and pepper to taste

Put spinach with a little water in a saucepan, cover and cook until wilted. Drain and squeeze to remove excess water. In a pan fry onion and garlic in oil until golden. Add spinach and cook for one more minute. Let cool. In a bowl, combine spinach mixture with yogurt. Add salt and pepper to taste. Serve with pita bread.

Fourth Week of Lent
Gallo Pinto
Red Beans and Rice

2 cups rice
4 cups water
3-4 tbsp. olive oil
1 large onion, finely chopped
1 bell pepper, chopped
3 cloves garlic, finely chopped
2 16-ounce cans red beans, drained
1 bay leaf
Salt and pepper to taste

In a large pot fry onion, bell pepper and garlic in oil, and stir in rice. Cook, stirring often, until onions are soft. Add water and cook covered until most of the water has been absorbed. Add beans and bay leaf. Mix well and let cook at medium heat for 15 minutes. You may need to add a little more water. Serve hot with cheese or fried egg.

Fifth Week of Lent
Shiro Wat
Split Pea Stew

1 1/2 cups split green peas
3 cups water
1 onion, finely diced
1/2 cup vegetable oil
2 cloves garlic, minced
1 tbsp. Berberei (Ethiopian spice mix; you may substitute 1 tbsp. chili powder)
Salt to taste

Fry onions and garlic with oil in saucepan on medium heat until soft. Add water carefully and bring to a boil. Add split peas and spices and cook until peas are tender. Serve with Ethiopian flat bread or rice.