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Inguday Tibs

A spicy Ethiopian mushroom stir-fry cooked with onions, garlic, ginger, berbere, and soy sauce.

From the Wikibooks Cookbook · 15 ingredients
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Why it works: Cumin and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,698 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Inguday Tibs

Time5–7 minutes

Ingredients

Directions

Make the base

  1. Heat the olive oil in a large skillet or wok over medium heat. Add the thinly sliced onions and sauté until they become translucent.

  2. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

  3. Add the berbere spice blend, paprika, cumin, turmeric, cayenne pepper, salt, and pepper. Mix well to coat the onions, garlic, and ginger with the spices.

Cook the mushrooms

  1. Add the sliced mushrooms to the skillet and toss to combine them with the spice mixture. Cook for about 5–7 minutes, or until the mushrooms are tender and slightly browned.

  2. Drizzle the soy sauce and lemon juice over the mushrooms, and stir to evenly coat the mushrooms with the flavors.

  3. Taste and adjust the seasoning with salt and pepper if needed.

Finish and serve

  1. Remove from heat and garnish with freshly chopped parsley or cilantro.

  2. Serve hot as a main course or a side dish, accompanied by injera or rice.

Nutrition, whole recipe (rough)

245Calories
6 gProtein
15 gFat
25 gCarbs
What these numbers assume: 15 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Mushrooms1/2 cup sliced (35g)15
Lemonjuice of 1 lemon (48ml)12
Turmeric1 tsp ground (3g)9
Soy Sauce1 tbsp (15ml)9
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2
Parsley1 tbsp chopped fresh (3.8g)1
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cumin + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together1,698 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Ginger + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,776 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  4. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onion
Softens as it cooks, releasing sweetness and forming the savory base of the dish.
Mushrooms
Release moisture and then brown, providing the meaty bulk and savory depth of the stir-fry.
Garlic
Its aromatic compounds bloom in hot oil, adding pungency that mellows as it cooks.
Olive oil
Carries the spices and conducts heat, helping the spices bloom and the vegetables brown.
Soy sauce
Adds salty, savory umami and helps the mushrooms brown further as it reduces.
Lemon juice
Adds acidity that brightens the rich, earthy flavors of the spices and mushrooms.

The step that matters

Cooking the mushrooms until tender and slightly browned. Mushrooms hold a lot of water; if the pan is crowded or the heat too low, they steam instead of browning, leaving them soggy and bland. Cooking until the moisture evaporates lets their savory flavor concentrate.

Swap the onion

How well each one fits the dish's main ingredients (olive, clove, garlic, ginger, cumin, turmeric, pepper):

  1. Eggplantfits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against olive, clove, garlic, ginger, cumin, turmeric, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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