What am I cooking? by MercureT

The cooking is being done in this heavy blue cast-iron vessel known as a what? Looking for a two-word demonym-ical term by which it's probably sold at your local retail joint.

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First thing's first I turned on the burner and heated up some cooking fat, specifically clarified butter. I bought it at Trader Joe's (it's kinda hard to find and I've never tried making my own) where it's sold as "Clarified Butter / ________"

What Sanskrit word goes in the blank?

This is stage one, a puree of onions with garlic and what 'root' spice from the family Zingiberaceae? I'm told it isn't a true root in some botanical senses despite all appearances at the grocery store.

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While not an ingredient per se, here we see an integral part of the cooking process. What manufacturer has been blocked out of this photo?

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The red color seen here came about because I just dumped a quarter cup of what Ethiopian spice mixture into the vessel? Per Wikipedia: chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek

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This is the current state of affairs in the sink (not good). No question here, I'll mark anything correct except for a blank so go buck wild! Consider this the free space in the center of the bingo grid which is the Alpaca questions page.

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Off to the side I'm soaking some chicken in a bit of lemon juice. By itself this is a terrible way to 'cook' chicken, but if you swap out the chicken for various seafoods you'd probably be making a form of what Latin American dish?

Time for some fluid! We're adding a teaspoon of honey, half a cup of white wine, and a cup of a boxed Swanson chicken product, one of two similar products you're probably familiar with. What's the difference? Per Alton Brown:

A _____ is a liquid in which meat has been cooked. A _____ may be flavorful, but without bones there will never be substantial body.

This stands in contrast to

A _____ is made from bones and whatever connective tissue and joint material is connected to them at the time they go in the pot.

Since I'm using the first one, that means I'm using chicken _____? (edited at 7:12 pm, November 1, 2015 (EST))

Hard boiled eggs are a traditional (essential?) inclusion. Hard boiled eggs are produced by dropping eggs into simmering water to cook, then cracking them afterwards. If you were to crack the eggs first and then drop them in the water, what kind of egg would you have?

Running low on food-based trivia here, so let's just jump over to Ethiopia. In the Bible according to the Ethiopian Orthodox Church you will find most of the books of the traditional Orthodox Old and New Testaments as a well as a few others, one of which is named for a term from Leviticus. The term refers to a year (every fiftieth) in which sins and debts would be forgiven and slaves would be freed, among other things.

Ethiopia is the most populous landlocked country in the world by far. The next two are within a million of one another though (one African, one Asian). Can you name either?

Finally! What chicken stew dish have I cooked? You can almost certainly pick it up at your local Ethiopian or Eritrean restaurant which, unfortunately, almost certainly doesn't exist unless you're playing from the DC metro area.

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