Exploring Ethiopian Flavors: Injera with Doro Wat
Experience the authentic taste of Ethiopia with this classic dish featuring injera - a spongy, sour flatbread, and doro wat - a rich and spicy chicken stew. Ethiopian cuisine is known for its flavorful spices and communal way of eating, making it a truly unique and delightful culinary experience.
Injera is a staple in Ethiopian cuisine and is made from teff flour, which gives it a slightly sour taste and a spongy texture perfect for soaking up the delicious doro wat sauce. Doro wat is a fragrant stew made with chicken, onions, berbere spice blend, and served with hard-boiled eggs. The combination of the tangy injera and the spicy doro wat creates a mouthwatering dish that is sure to impress.
Ingredients:
- 2 cups teff flour
- 3 cups water
- 1/2 tsp salt
- 500g chicken pieces
- 2 tbsp butter
- 2 large onions, finely chopped
- 3 tbsp berbere spice
- 4 hard-boiled eggs
- Salt and pepper to taste
Instructions:
- Start by preparing the injera batter by mixing the teff flour with water and salt in a bowl. Cover and allow it to ferment for at least 24 hours.
- Heat a non-stick pan over medium heat and pour a ladleful of the batter to make a thin pancake. Cook until bubbles form on the surface and the edges lift from the pan. Repeat with the remaining batter.
- For the doro wat, sauté the onions in butter until soft, then add the chicken pieces and berbere spice. Cook until the chicken is browned.
- Pour enough water to cover the chicken, season with salt and pepper, and simmer until the chicken is cooked through and the sauce has thickened. Add the hard-boiled eggs to the stew.
- Serve the doro wat hot over the injera and enjoy the vibrant and spicy flavors of this traditional Ethiopian dish!
Bring the taste of Ethiopia into your home with this flavorful Injera with Doro Wat recipe. The combination of spongy injera and savory doro wat is a true delight for the senses.
Embrace the Ethiopian tradition of sharing a communal meal with friends and family, and savor the rich flavors of this iconic dish.
Cheers,
Gemma