I love Ethiopian food, and really anything spicy, so when I found this recipe for miser wat from Utopian Kitchen a few years ago, it quickly became a dinner staple. 
The trick to making it is to either find or make the berbere spice blend. I generally buy it, because there are so many spices involved, but sometimes I cheat and use an Americanized blend of cumin, coriander, turmeric, fenugreek, paprika, and cloves . You can get berbere online at World Spice Merchants, or I am lucky that a local St. Louis company makes it (that’s the packaging you see in the picture), and I can purchase it at the excellent Local Harvest Grocery.
Anyway, once you have the berbere, the recipe comes together in a flash, and it is excellent left over for lunches. It is foolproof, too – I never measure the ingredients, I’ve used many different types of onions and tomatoes, and it always tastes slightly different, but always delish.
Scrumptious Gruel 
Yummmers! It occurs to me that since you cook more exotic fare more often than I, you might have the answer to this question: Where can I find fermented black bean paste? It is an ingredient Mark Bittman calls for a lot and I have looked for it in my Koreatown markets and the Asian sections in the regular stores but I have no clue what I am looking for. Do you have any idea?