Ye Ayate Guada

Ingredients
2 cups kinche (cracked wheat)
5 tbsp of oil
2 1/2 cups of water
1/2 tsp of salt
1 tsp of Ethiopian butter* (ቅቤ)

*This ingredient is optional

Directions
1. Spread the 2 cups of kinche on a plate and sift through with your hands for
any dark or discolored pieces. Throw those pieces away.
2. After you have sifted through the kinche, put it in a plastic container to
wash it.
3. Add water to the container and rub the kinche with your hands. The water should change color. Drain the water and repeat this step 3 or 4 times until the water becomes close to clear. When you are done, drain the water one last time.

4. Obtain a pot, and put the kinche inside. Add 2 1/2 cups of water to the pot.

5. Add the 1/2 tsp of salt and 5 tbsp of oil.
6. Put the pot on the stove and set the heat to high or 10. Cover with lid. (Dial settings may vary)
7. Do not stir the kinche. Let it boil for 5 minutes. Then, put the heat on halfway between medium and low.
8. After 10 minutes, dig a small hole in the center of the pot with a spoon. If the water is gone, add 1/4 cup of warm water to the center, and cover. If not, continue covering.

9. Try a bite of the kinche to see if it is cooked. If not, let it sit on medium-low heat for 10 more minutes, and cover with lid.
10. Dig a small hole in the center of the pot again to check the water level. If there is no water, and the kinche is still not cooked. Add 1/4 cup of warm water, and keep on medium-low heat for 10 more minutes.
11. When kinche is finished cooking, add an optional spoonful of Ethiopian butter and more salt if desired.