Spongy teff flatbread is plate and spoon; doro wat is the festive chicken stew.
History
Injera is a sour flatbread of Ethiopia, made from teff, a tiny grain grown in the highlands for thousands of years. Doro wat is a spicy chicken stew cooked with berbere and eaten on injera.
Why it exists
The bread acts as plate and spoon, and sharing from one platter is a sign of friendship.
Ingredients
- Teff flour
- Chicken
- Hard-boiled eggs
- Berbere
- Onions
- Niter kibbeh
- Garlic
- Ginger
How it's made
- Ferment teff batter for 2-3 days
- Pour onto a hot griddle and cook one side
- Cook onions without oil, then add niter kibbeh and berbere
- Add chicken and water and simmer for an hour
- Add boiled eggs
- Serve on injera
how to eat it
Serve & eat
Tear injera with the right hand.
Ratings & notes
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