homemade ethiopian food

All the fragrances and flavors of classic Ethiopian Recipes on one big platter. Slow cooker Chicken Doro Wat and this quick Injera Recipe are the base of a truly exotic meal!

Ethiopian Recipes: Doro Wat and Injera Recipe

chicken

onions

garlic (minced)

butter

red wine

water

salt

cardamom

garam masala

hot smoked paprika

red pepper

fenugreek seeds

thyme

tomato paste

sugar

lime (juiced)

all purpose flour

buckwheat flour

baking soda

club soda

white vinegar rice

Oil (for pan)

Place all the ingredients, minus the lime juice, in a slow cooker and cover. Cook for 4-6 hours—depending on your slow cooker settings—until the chicken is tender. Then mash the chicken to shreds with a potato masher (or the bottom of a ladle.) Stir in the lime juice and keep warm.

For the Doro Wat:

In a large bowl, mix both flours, salt and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.

Heat a large skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel.

Using a scoop, pour batter into the skillet creating a 6-inch circle. Carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.

Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate.

Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes and stack. Keep warm until ready to serve. Serve the Doro Wat and Injera together, tearing piece of Injera and using it to pick up the Doro Wat.

For the Injera Recipe:

Classic Ethiopian Recipes are a celebration of exotic spices and slow-cooked flavor. Misir Wot (Mesir Wat), a traditional Red Lentil Stew, is both bold and comforting with a generous dollop of creamy Ayib cheese on top.

Misir Wot Recipe (Ethiopian Lentils) with Ayib

red lentils

onion

ginger

tumeric

Salt and pepper

small curd cottage cheese

lemon

plain Greek yogurt

Place a large sauce pot over medium heat. Add the butter and chopped onions and saute for 3-5 minutes, until soft. Add the ginger and garlic and saute another 2 minutes.

Next add the spices and tomato paste along with 2 teaspoons of salt. Mix well, then add the lentils and 6 cups of water.

Cover the pot and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.

Uncover and stir the lentils, then continue to cook uncovered for another 10-15 minutes until a thick porridge-like consistency is reached. Remove from heat and cover until ready to serve.

For the Misir Wot:

Rinse and drain the cottage cheese in cold water until only clean curds are left. Place the curds in a bowl and press them dry with paper towels until most of the moisture in removed and the curds have broken up.

Mix in the yogurt, lemon zest and salt. Refrigerated until ready to serve. To serve: Scoop the Mesir Wat into bowl and place a generous dollop of Ayib on top.

For the Ayib:

Make classic Ethiopian sourdough crepes at home, to serve with all your favorite Ethiopian dishes.

Ethiopian Homemade Injera Bread Recipe

In a large bowl, mix both flours, salt, and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.

Heat a large nonstick skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel. This creates a thin fatty layer to make it easier to flip the crepes.

Using a scoop, pour batter into the skillet creating a 6-inch circle. Quickly and carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.

Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate. The stacking also helps steam and soften the Injera sourdough crepes.

Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes and stack. Keep warm until ready to serve. Serve the Injera with Doro Wat or Mesir Wat, tearing pieces of Injera and using it to pick up the Doro Wat.

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